Spare Fruit Cobbler

Name: Spare Fruit Cobbler
Ingredients: 2 cups sliced mango; 1 1/8 cups white sugar, divided; 1 squeeze lemon juice; 1 cup all-purpose flour; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 10 tablespoons butter, at room temperature, divided; 1 cup milk; 1 egg; 1 teaspoon pure vanilla extract

10 ingredients

9 steps

Ingredients

2 cups sliced mango
1 1/8 cups white sugar, divided
1 squeeze lemon juice
1 cup all-purpose flour
1 pinch ground cinnamon
1 pinch ground nutmeg
10 tablespoons butter, at room temperature, divided
1 cup milk
1 egg
1 teaspoon pure vanilla extract

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.
2

Toss mango with 1/8 cup sugar and lemon juice in a bowl.
3

Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.
4

Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.
5

Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.
6

Bake in the preheated oven for 20 minutes.
7

Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.
8

Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.
9

Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.