Peach and Mango Cobbler

July 26, 2009

I made a yummy favourite this week (can’t believe its taken me so long to write about it!). I have made this peach cobbler for a variety of occasions– one involved a house-warming-baby-welcoming supper I made for friends a couple years ago  where this dessert finished off a meal of chicken stewed with prunes and capers. We ate the cobbler piping hot and bubbling out of the oven topped with melting vanilla ice cream. Another fond memory of this dish was when I made it for a group of friends in China. I couldn’t find the regular yellow western style peaches in the super market  so we used a crunchy white peach and it turned out equally delicious, with a nice clean bite.

In those instances I followed the original peach cobbler recipe and used sugar. Last Monday I made it to celebrate the birthday of  a dear friend who cannot eat refined sugar.


To jazz things up a bit, I added in fresh sliced mango and substituted honey for the sugar in both the topping and the filling. A sprinkle of cardamom before it went into the oven helped round out the flavours.


The original recipe is from (Gourmet 1999) but here is my adapted version:

Mango Peach Cobbler

6 medium peaches cut into thin slices

1 large ripe mango (remove seed and cut into thin slices)

1/4 cup honey

1 tablespoon fresh lemon juice

1 tablespoon corn starch

For biscuit topping

1 cup all-purpose flour

1/2 cup honey

1 teaspoon baking powder

1/2 teaspoon salt

3/4 stick cold unsalted butter, cut into small pieces

1/8 – 1/4  cup boiling water

1/2 tsp ground cardamom for sprinkling

Cook peaches:
Preheat oven to 425°F.

Toss peaches, mangos, lemon juice, and cornstarch in a bowl. Add the honey and toss gently to coat fruit. Butter a 2-qt. nonreactive baking dish and pour the fruit into the dish. Bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, baking powder, and salt. Blend in butter with your fingertips  until mixture resembles coarse meal. Stir in honey (batter will look like a sticky mess.) Stir in enough hot water until  combined but go gently so that it doesn’t get to liquidy.

Remove peaches from oven and drop spoonfuls of topping over them.  Sprinkle the 1/2 tsp ground cardamom over the topping. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Serve warm or room temperature with vanilla ice cream or whipped cream.

Serves about 6-8 people unless you are inhaling large plate fulls of it.


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