Mango and Blueberry Skillet Cobbler
If you’ve followed along with my recipes, you’ll know I’m a huge fan of skillet cooked dishes and desserts. I swear food literally tastes better if you use one. Plus it brings you back to a time when food was an event, and not an afterthought of simply putting nutrients on a table.
I bet you remember you family’s cooking, and the joy it brought you to sit at that table, enjoying soul-warming food. Do you have any of those dishes now? This is part of the goal of Plating Pixels: to inform, get people excited about cooking, and bring that joy back to people’s heart.
This Mango and Blueberry Skillet Cobbler recipe can be one of those dishes. It’s flavorful, hearty, and just plain makes you smile when you eat it. Cobblers are fun to make. It’s like an opposite-upside down cake that ends up upside down again once it’s baked. Hope that wasn’t too confusing, I really had to think how to write that.
Make a batter and place it in the bottom of a skillet. Top with fruit, sprinkle some sugar and add a bit of water. The sugar and water make a light, moist sauce that incorporates with the juices of the fruit. The blueberries and mangoes join with the batter that rises to the top when baking.
What also makes this Mango and Blueberry Skillet Cobbler recipe so special is that can be enjoyed year round. While fresh fruit is often best for flavor, frozen mangoes and blueberries work just as well. It’s much easier to find tastier and fresher fruits in the freezer section while they’re out of season.
*Note: I you don’t have a skillet, you can bake in a shallow baking dish. However, please do yourself a favor and buy a skillet.
Food Science and Cooking Tips:
Coating frozen blueberries with a bit of flour helps soak up the excess liquid in baking. You’ll get less of the red shirt in white laundry effect, and your batter won’t be as blue.
Food Photography Tips:
Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these.
I shot this in natural light at 1/160 sec, f/ 2.0, ISO 400 with a 50 mm macro lens. Baked dishes or casseroles are often best photographed once baked, while still in the pan. An overhead shot is a great way to get all the details and make a visually interesting photograph. Be sure to get assembly shots as well to show the steps and ingredients inside. Once you scoop the final dish be sure to keep the piece as intact as you can, an action shot on the spoon or spatula works well too.
Products used in this dish:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup butter, softened
- 1 cup, plus ½ cup granulated sugar
- ¾ cup milk
- 2 cups fresh or frozen (thawed) mangoes
- 2 cups fresh or frozen (thawed) blueberries
- ½ cup water
- Optional: vanilla ice cream
- Preheat oven to 350º F. In a medium bowl, stir together both flours, baking powder and salt. Set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add in 1 cup sugar and beat until combined and fluffy, 2–3 minutes. Alternately add the flour mixture and milk and beat on low in between until just combined.
- Spread batter in a greased 12-inch baking-safe skillet (or baking dish). Evenly top with thawed or fresh mangoes and blueberries. Sprinkle top with ½ cup sugar and pour water over the fruit, do not stir.
- Bake 45–60 minutes, or until cobbler is cooked through. A wooden toothpick inserted in center should come out clean. Cool on a wire rack for at least 20 minutes. Slice and serve warm with optional ice cream. Store extras covered in refrigerator for up to a week.