Mango and Strawberry Cobbler - Michael Smith (Chef at Home)
Yield: 4
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!
The Filling
2 cups fresh or frozen strawberries
2 cups fresh or frozen mango
1/2 cup cup flour
1/2 cup sugar
2 tbsp lemon juice
The Topping
1 cup flour
1/2 cup cornmeal
2 tbsp sugar
Pinch of salt
1/2 tbsp baking powder
1 stick stick butter, frozen
1/2 cup milk
Preheat oven to 375°F.
Place fruit into a large bowl and toss well with the flour, sugar and
lemon juice.
Pour into a 2-quart ovenproof casserole or other dish.
It is best if the fruit fills the dish but doesn't rise above the
edges.
The Topping:
Whisk together flour, cornmeal, sugar, salt and baking powder. Grate
in frozen butter and mix lightly with fingertips.
Pour in milk and stir until mixture comes together and forms a rough
dough.
Place spoonfuls of the dough on top of the fruit evenly covering it.
Bake until the fruit is bubbling and the topping is golden, about 45
minutes.
Serve warm.
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