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Strawberry and Mango Cobbler for Non-Cooks

July 19, 2012

This recipe is so simple it’s almost not even a recipe. Seriously: 4 ingredients plus the fruit. That’s it, and it’s stuff you already have!

This is a great way to use up spring and summer berries and the mango gives it an delightfully unexpected flavor layer.


  • ¾ cup self-rising flour
  • ½ cup sugar
  • ½ cup milk
  • ½ stick of butter (1/4 cup)
  • 1-2 cups strawberry and mango cut into chunks
  • ¼  cup sugar (for fruit)

OK, first things first. Cut up your fruit. About ½ inch cubes will do. Sprinkle with ¼ cup of sugar. Mix together and set aside. I like to put mine in the dish I’m baking in and put it in the fridge overnight covered. An hour or so will do if you’re in a hurry.

Melt your butter and mix with the other ingredients. Pour over fruit and jiggle it around a bit. Traditionally you put the batter in first and the fruit on top (it rises to the

Cobbler Batter on Fruit

Cobbler Batter on Fruit

surface in baking) BUT I like to let my fruit macerate (break down from the sugar and get juicier) in the dish I’m baking in SO mine goes on top.

Pop in the 350 degree oven or 50 minutes to an hour. Remove when crust is lightly browned.

Serve with your favorite vanilla ice cream!

You can do this with just about any fruit. Up the fruit sugar to ½ cup if your fruit is under ripe or just not that sweet. Enjoy!

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