Mango and Strawberry Cobbler

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

88 Ratings
Directions for: Mango and Strawberry Cobbler


The Filling

2 cup fresh or frozen strawberries

2 cup fresh or frozen mango

½ cup cup flour

½ cup sugar

2 Tbsp lemon juice

The Topping

1 cup flour

½ cup cornmeal

2 Tbsp sugar

Pinch of salt

½ Tbsp baking powder

1 sticks stick butter, frozen

½ cup milk


The Filling

1. Preheat oven to 375°F.

2. Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.

3. Pour into a 2-quart ovenproof casserole or other dish.

4. It is best if the fruit fills the dish but doesn't rise above the edges.

The Topping

1. Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.

2. Pour in milk and stir until mixture comes together and forms a rough dough.

3. Place spoonfuls of the dough on top of the fruit evenly covering it.

4. Bake until the fruit is bubbling and the topping is golden, about 45 minutes.

5. Serve warm.

See more: Bake, Quick and Easy, Fruit, Berries, Eggs/Dairy, Dessert, Summer, Easy

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