Dessert Island Dishes (2) – Capricious Mango and Blueberry Cobbler

The comfort of a cobbler with the unexpected combination of mangos and blueberries, complete with a hint of cinnamon and ginger.

A cobbler in British parlance is someone who makes or mends shoes. Its North American equivalent is a pie topped with scones or a fruit pie with a rich thick crust.

Filling
3 cups sliced peeled mangoes
2 cups blueberries
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Topping
1/2 cup flour
4 tablespoon sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon baking soda
Pinch salt
1/3 cup buttermilk

1. Preheat oven to 350°F.
2. For the filling, mix the mangoes, blueberries and lemon juice in a large bowl. Mix the sugar, cornstarch, cinnamon and ginger in a separate small bowl. Sprinkle the sugar mix over the fruit; toss to coat well. Spoon into 11×7-inch baking dish sprayed with non-stick cooking spray.
3. For the topping, mix the flour, baking powder, ginger, baking soda, salt, 1/4 teaspoon of the cinnamon and 3 tablespoons of the sugar in a large bowl. Add the buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.
4. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.

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