I grew up on a farm…and peach cobbler was one of my MOST favourite things ever! The grandma makes cobbler with Bisquick mix..which is so tasty. However, we don’t have it here..but I wanted to make something that had a twist of tropical in it. This original recipe isn’t gluten-free, but you could totally change it to a gluten free blend
Mango /Apple Crumble
7-8 ripe granny smith apples. Skinned, cored and cut into bite sized pieces
1 (800g/28oz) can of mango cheeks
2 TB butter (I used a vegan spread)
.25 tsp. salt
1 tsp. ground ginger
3 TB water
1-1.5 TB flour
3 c. self-rising flour
2 tsp. cinnamon
2 TB honey
.66 c. of reserved mango juice
.5 c. of milk (whatever kind you drink)
1.5 tsp. baking powder
.25 tsp. salt
5 TB butter (I used a vegan spread)
Preheat over to 350/180
In a large bowl combine apples, diced up mango cheeks, 1 c. of juice (saving at least .66 c. for the topping. If there isn’t enough of it, substitute juice or water to make up 1 c.)
Add in ginger and salt
In pans (I used 1 medium and 1 small-ish casserole dish, but I reckon it would fit in a 9×13 or 8×11 pan) coat bottom with a thin layer of flour. I used 1 TB all up.
Add in apple/mango mixture
Top evenly with the 2 TB of butter in small chunks throughout.
Evenly distribute 2 TB of water over mixture
Place, uncovered, into oven for 15 minutes.
While fruit is baking in the same bowel that you used for the apples combine the flour, cinnamon, baking powder and salt.
Add the butter, milk, honey and mango juice (.66 c.) and mix together with hands. It will be sticky.
After 15 minutes of baking, top the fruit with the dough in small blobs throughout and bake for an additional 35-45 minutes, until the cobbler mixture is golden and the fruit mixture is bubbling up the sides.
It’s super yummy as it is..or you could top with some vanilla ice cream or whipped cream.
Mango in my belly!