Blueberry-Mango Cobbler

It's been quite hot here for the past few days, and my fruit is ripening quickly on the vine and on the table. I picked about four cups worth of blueberries this morning, and I had three very large juicy mangoes quickly passing their peak. So I decided it was time to bake something with them. A cobbler seemed like just the thing, especially since I had some vanilla ice cream in the freezer beckoning to be eaten. The cinnamon and ginger in this recipe add a nice little zing to all that juicy fruit!


Ingredients for the filling:

3 cups sliced peeled mangoes
2 cups blueberries
1 tablespoon fresh lemon juice
1/3 cup evaporated cane crystals
2 teaspoons cornstarch
2 teaspoons ground 
cinnamon
1/2 teaspoon ground ginger  

For the topping:

1/2 cup all-purpose flour 
4 tablespoons evaporated cane crystals, divided
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon baking soda
pinch of salt
1/3 cup So Delicious coconut milk beverage mixed with 1/4 tsp apple cider vinegar

Preparation:

Preheat oven to 350°F. Mix coconut milk beverage with apple cider vinegar and set aside to curdle.

Mix the mangoes, blueberries, and lemon juice in a large bowl. In a separate small bowl, mix the sugar, cornstarch, cinnamon, and ginger together. Sprinkle the sugar mix over the fruit, and toss to coat well. Spoon into an 11x7-inch baking dish greased with a little coconut oil.

For the topping, mix the flour, baking powder, ginger, baking soda, salt, 1/4 teaspoon of the cinnamon and 3 tablespoons of the sugar in a large bowl. Add the milk mixture and mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon and sprinkle over topping.

Bake for 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm, à la mode with Purely Decadent Made with Coconut Milk vanilla bean ice cream or with a dollop of Soyatoo Whipped Topping. Makes 6 servings.