Friday is “use up forgotten food day” at our house. This time around I had a couple mangoes that were looking a little sad. I didn’t have enough to make it just a mango cobbler, so I added some blueberries that I had in the freezer.
I think I’m always going to make a two-fruit cobbler. It’s just fun and makes the dessert more colorful!

Fruit Filling:
2 cups mango, sliced or cubed
2 cups blueberries
1/4 cup honey
1/4 cup flour
1 T lemon juice
1/4 t salt
Topping:
1 cup flour
2 T honey
1/4 t salt
4 T cold butter, cut into cubes (or grated)
1 egg, lightly beaten
1/3 cup buttermilk
After baking:
Toasted coconut
Whipped cream
1) Preheat your oven to 400F. Mix the fruit filling ingredients together into a large bowl. Transfer into a prepared 9 inch baking dish. I used a cast iron skillet. Bake for 15 minutes.
2) While the fruit is cooking, mix the topping ingredients. Add the butter to the flour and salt. I just recently learned to grate my butter for biscuits. That works really well for someone (like me) who doesn’t have a pastry cutter. You want to just mix in the butter until the mixture is crumbly. Then mix in the wet ingredients until the whole mixture is just combined. Don’t over-mix.
3) Remove the fruit from the oven. Dollop 8 or 9 spoonfuls of the batter evenly spaced over your fruit. Bake the cobbler for another 25 minutes or until the topping is a golden brown.
I happened to have some toasted coconut that I added. Just sprinkle about 1/4 cup over the top. Serve warm with whipped cream.
YUM!

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