This cobbler is super delicious and easy to make. Top with a scoop of vanilla ice cream and you will be in heaven. Mangoes are a great IC Friendly fruit, but if they give you problems, you can easily use Blueberries or Blackberries instead.
Makes 8-10 Serving
Ingredients - Mango Filling
6 cups chopped mangoes (approx 8 Mangos)
3/4 cup organic sugar
1/4 cup organic unbleached un-enrich all purpose flour
10 drops Apricot Flavored Stevia (optional, cuts down on calories)
Ingredients - Crust
2 cups unbleached un-enrich all purpose flour
1 cup organic sugar
1 Tbs baking powder (non aluminum)
1 tsp sea salt
1 cup organic milk (add more as needed to make batter pourable)
3/4 cup butter (melted)
1 tsp of corn syrup free vanilla extract (optional)
Preparation - Filling
- In a large baking dish (i.e. corning ware), Mix together 6 cups chopped Mangoes, 3/4 cup organic sugar (and Apricot Stevia if using), and 1/4 cup flour and set aside
Preparation - Crust
- Pre-heat Oven to 350 degrees
- In a food processor, combine 2 cups flour, 1 cup sugar, baking powder and salt. Pulse to mix together.
- Add milk, butter and vanila. Pulse until smooth.
- Spoon batter over Mango filling making sure it covers the entire cobbler (including the edges).
- Optional for a crunchier crust, Combine small amount of Ceylon Cinnamon and organic sugar
- sprinkle on top before backing. (note: Ceylon is "true" cinnamon. I use it because most Cinnamon sold in normal grocery stores tends to bother my bladder)
Place cobbler in oven on center rack and bake at 350 for about 45 minutes
