Summer = fruity cobbler season!
I’ve seen some of our wonderful blogger friends bake up yummy cobblers with our cookie dough, but I figured, hey, there’s probably something that we can do with our biscuit dough when it comes to cobblers! And sure enough, with the help of one of my super savvy baker friends and her professionally equipped kitchen, we were able to pull of an impossibly easy summer brunch option: Mango Strawberry Cobbler!
You Will Need:
- 4~5 Immaculate Baking refrigerated buttermilk biscuits (you don’t need a whole can!)
- 3 large mangos, pitted, peeled and sliced
- 2 cups strawberries, rinsed, drained, hulled and quartered
- 1 tablespoon granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon freshly grated ginger
- 3 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)
- Pinch of kosher salt
Yes… we didn’t have ginger, so cheated with some ginger powder… we call this improvising!
Here’s How to Get the Dough Rolling:
- In large bowl, combine the mango, strawberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan. Bake at 375°F for 25-30 minutes.
- Cut biscuit rounds into 4 pieces and top the fruit filling. Turn the oven down to 350°F, and bake for another 15-20 minutes or until the biscuits are golden brown. Cool for about 10 minutes before serving.