During the year, breakfasts at my house are normally pretty rushed with everyone either heading off to work or school, but during the summer we have much more time to relax and the result is some pretty good food.
This Mango Raspberry Cobbler is one such example. It’s not hard at all to make, but it does require 30 minutes in the oven and it needs to cool down a bit afterwards, so it’s not something that can be made in a hurry.
But the mango and raspberries just complement each other perfectly, both tangy and sweet. And the crumble topping is light and almost granola-like, adding a wonderful crunch into the mix.
If you decide to make this one for breakfast, top it with some whipped cream — it’ll slowly melt into the dish and the cream helps break the tang. If you’re making this for an after-dinner dessert, then I’d recommend a scoop of the best vanilla ice cream. Just make sure the cobbler is fresh and still slightly warm when serving!
- 2 cups chopped mango
- 3 cups raspberries
- zest of 1/2 lemon
- 2 tbsp maple syrup
- 1/4 cup (4 tbsp) butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 cups oats
- 1/2 cup whole wheat flour
- 1/4 cups sliced or slivered almonds
- 1/4 tsp cinnamon
- 1/4 tsp cardamon
- Preheat oven to 375ºF. In a 9x13 inch pan (or an 8x8 brownie pan), combine the fruits, lemon zest, and maple syrup. Set aside.
- In the bowl of a standing mixer, creme the butter, sugar, and salt together. Add the dry ingredients. Crumble onto the fruit. Bake for about 30 minutes, or until top is golden brown. Allow to cool for at least ten minutes, then serve with whipped cream or ice cream.