Sorry to keep you waiting from Sunday Night but here is the photo and recipe you all have been waiting for so patiently. It is peach season so what better way to celebrate than to make Mango Peach Cobbler. Sure, it’s not mango season in our area but we do have a surplus of them from Mexico in our stores for discount prices. Normally we purchase all local produce when possible but it’s very unlikely to have tropical fruits growing in Ohio anytime soon. Instead of missing out on the delicious tropical vitamin warehouses, we use some fruits that are imported into our area. Go ahead and shake your head if you need to, I understand.
Here’s is my husband’s latest addiction starting from Sunday night:
2 c fresh mango, peeled and cubed
2 c fresh peaches, peeled and cubed
1/4 c white flour
1/4 c plain white sugar
2 tbsp lemon juice
1 c plain white flour
½ c cornmeal
2 tbsp sugar
1/2 tbsp baking powder
½ c vegan butter Zest of 1 Orange 1 tsp vanilla extract 1 tsp almond extract ½ c almond milk, unsweetened
1. Preheat your oven to 375°F.
2. Slice the fruit and place it in a medium sized bowl. Toss the fruit with flour, sugar, and lemon juice.
3. Place the fruit mixture into 4 individual baking dishes, ¾ full.
4. In another medium sized food processor bowl, whirl together the flour, vegan butter, cornmeal, sugar, almond milk and baking powder. It will look crumbly but do not fear.
5. Take all the crumbly goodness out of the processor and sprinkle it over the individual baking dishes.
6. Place the dishes on a cookie sheet so assure if it spills your oven won’t need a cleaning.
7. Bake for 25-30 minutes or until golden brown on top. It will be bubbly and smelling like a bakery in your house. Top with vegan whipping cream such as Rich’s Whipped Cream or Soy Whip.
This recipe is based on my other recipe for Mango Strawberry Cobbler.