Blueberry Mango Wheat Cobbler
Indulge in the irresistible flavors of this Blueberry Mango Wheat Cobbler, a delightful twist on the classic cobbler recipe that showcases the perfect balance between tart blueberries and sweet, juicy mangoes. Topped with a wholesome biscuit dough made from a blend of whole wheat and all-purpose flour, with subtle hints of cinnamon and brown sugar, this dessert offers a rustic, hearty texture. The fruit filling is thickened with a touch of cornstarch and brightened with a splash of lemon juice, creating a luscious base that pairs beautifully with the golden, buttery topping. Ready in under an hour, this quick and easy cobbler is ideal for summer gatherings or weeknight desserts. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for an unforgettable treat. Perfect for lovers of seasonal desserts, whole grain baking, and vibrant fruit pairings!
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Recipe Information
Ingredients
- 2 cups Fresh blueberries
- 2 cups Fresh mangoes (peeled, pitted, and diced)
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 teaspoons Lemon juice
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
In a large bowl, combine the blueberries, diced mangoes, granulated sugar, cornstarch, and lemon juice. Mix well to coat the fruit evenly, then transfer the mixture to the prepared baking dish.
In another bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract just until the dough comes together. Be careful not to overmix.
Drop spoonfuls of the biscuit dough over the fruit filling, leaving some gaps to allow steam to escape during baking.
Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
Remove the cobbler from the oven and let it cool for 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 238.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 334 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
