Spare Fruit Cobbler

With a juicy filling and crunchy coconut crust, this mango cobbler is a delicious summer dessert you can make with any spare fruit you have on hand.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 427 Calories

Ingredients

• 1 egg
• 1 cup all-purpose flour
• 1 cup milk
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 teaspoon pure vanilla extract
• 1 squeeze lemon juice
• 2 cups sliced mango
• 10 tablespoons butter, at room temperature, divided
• 1.125 cups white sugar, divided

Recipe Instructions

Step 1

Bake in the preheated oven for 20 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.

Step 3

Toss mango with 1/8 cup sugar and lemon juice in a bowl.

Step 4

Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.

Step 5

Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.

Step 6

Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.

Step 7

Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.

Step 8

Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.

Step 9

Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.