Recipes
Mango-Blueberry Cobbler
By: Kate Madson
Fresh peaches could be used in place of mangoes if they are out of season or unavailable.
Details
- Prep Time:
20 min - Cook Time:
40 min - Ready In:
60 min
Servings: 8 servings
Mango-Blueberry Filling:- 4-5 cups peeled, sliced mangoes (about 5)
- 2 cups blueberries
- 1/2 Tbsp lemon juice
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
Biscuit Topping:- 1 cup Pamela's Pancake Baking Mix (or another gluten free pancake/baking mix)
- 4 Tbsp sugar, divided
- 1 tsp ground ginger
- 1 tsp ground cinnamon, divided
- 1/4 cup shortening
- 1/3 cup plus 1 Tbsp milk
- 1 cup Pamela's Pancake Baking Mix (or another gluten free pancake/baking mix)
- 4 Tbsp sugar, divided
- 1 tsp ground ginger
- 1 tsp ground cinnamon, divided
- 1/4 cup shortening
- 1/3 cup plus 1 Tbsp milk
Directions
- Preheat oven to 350 degrees F. For the Mango-Blueberry filling, mix mango, blueberries and lemon juice in large bowl.
- Mix sugar, cornstarch, cinnamon and ginger in a small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11 x 7-inch baking dish, sprayed with no stick spray.
- For the topping, measure out mix into a large bowl,add half the cinnamon and sugar,and mix together well.
- Then cut in the shortening with a fork or pastry blender until the mixture resembles coarse crumbs.
- Drop the biscuit dough by rounded tablespoonfuls into 8 portions over the fruit mixture.
- Mix the remaining tbsp of sugar and cinnamon, and sprinkle over biscuits. 3. Bake 40-45 minutes or until the fruit is bubbly and topping slightly browned. Serve warm with gluten free ice cream.
