Peach Mango Cobbler
A warm, fruity cobbler made with 29 oz sliced peaches in heavy syrup and frozen mango, topped with a soft, buttery biscuit-style crust. The fruit is lightly sweetened and thickened with cornstarch, then baked until bubbly and golden.
Servings 12
Calories 310kcal
Ingredients
- Fruit Filling
- 29 oz sliced peaches in heavy syrup
- 5 cups frozen mango chunks
- 1/2 cup reserved peach syrup
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter cut into small pieces
- Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons cold butter cut into small cubes
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- Optional:
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Drain the peaches and reserve 1/2 cup of the heavy syrup.
- Add the drained peaches and frozen mango to the baking dish.
- In a bowl, whisk together the 1/2 cup peach syrup, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
- Pour this mixture over the peaches and mango and gently stir everything together.
- Dot the top of the fruit with the 3 tablespoons of butter.
- Bake the fruit mixture by itself for 10–12 minutes.
- While it bakes, make the topping. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs with small pieces of butter throughout.
- Mix the vanilla into the milk, then stir it into the flour mixture just until a soft dough forms. Don’t overmix. If the dough seems very dry, add 1–2 tablespoons more milk.
- Remove the hot fruit from the oven and drop spoonfuls of the dough evenly over the top. It’s perfectly fine to leave some gaps where the fruit shows through.
- If you’d like, sprinkle the top with the optional cinnamon-sugar mixture.
- Bake for another 35–40 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
- Let it cool for 15–20 minutes before serving so the filling has time to thicken.
Notes
Approximate Nutrition Facts — Per Serving
| Nutrient | Amount |
|---|---|
| Calories | ~300–320 kcal |
| Total Fat | ~11 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~30 mg |
| Sodium | ~300–350 mg |
| Total Carbohydrates | ~50 g |
| Dietary Fiber | ~2–3 g |
| Total Sugars | ~27–30 g |
| Protein | ~4 g |
