Chef Andrew Faulkner
Mango Nectarine Cobbler
Category
Dessert
Servings
6 - 8 servings
Prep Time
45 minutes
Cook Time
45 minutes
Author:
Chef Andrew Faulkner
Ingredients
-
6 pounds Mango Nectarines cut into wedges
-
3/4 cup Sugar plus 2 tablespoons
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1/3 cup All-Purpose Flour unbleached
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2 tablespoons Lemon Juice
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2 1/4 cups All Purpose Unbleached Flour
-
6 tablespoons Sugar divided use
-
1 tablespoon Baking Powder
-
3/4 teaspoon Salt
-
1/4 cup Unsalted Butter cut into pieces, chilled
-
1/4 cup Vegetable Shortening cut into pieces, chilled
-
1 large Egg beaten to blend
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3/4 cup Buttermilk plus 2 tablespoons
-
Vanilla Ice Cream
Filling
Topping
Directions
For Filling
Position rack in center of oven and preheat to 400°F.
Mix all filling ingredients in a large bowl.
Pour into a 13x9x2-inch glass baking dish. Bake 15 minutes.
Topping
Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl.
Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal.
Add egg and buttermilk; stir until batter forms.
Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly.
Sprinkle mounds with remaining 2 tablespoons sugar.
Bake until juices thicken and topping is golden, about 30 minutes.
Cool on rack at least 15 minutes.
Serve warm with vanilla ice cream.
