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Open Faced Peach Mango Cobbler w/Crystallized Ginger Recipe

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1 vote | 3881 views

Peaches and mangoes are wonderful and bright with natural, juicy sweetness, unmatched by many. This cobbler is a little more figure friendly in that there is only one crust as opposed to the traditional two. Ginger makes a notable appearance in this recipe for a natural spiciness and the luxury of being one of the super spices and high in antioxidants. This is what I like to call a 'lazy cobbler' in that the effort is minimal with a store bought, roll out crust and the reward is great!!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.89 view details

Directions

  1. Place peaches and mango puree in a medium bowl. Squeeze in lemon.
  2. Toss brown sugar, cornstarch and salt together until they form small, even granules and blend with fruit.
  3. Using a heavy duty piece of foil, press into a 10 inch cast iron skillet and coat with a small amount of butter.
  4. Un-roll pie crust over skillet and gently press into pan. Pour in fruit mixture.
  5. Fold excess dough onto fruit and gently brush pastry with milk using a pastry brush or silicone baster. Sprinkle with crystallized ginger and dot with butter pieces.
  6. Bake until golden and and bubbly, about 45 minutes.
  7. Let cool for about 20 minutes, then lift foil and all to a serving plate.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 163g
Recipe makes 6 servings
Calories 152  
Calories from Fat 39 26%
Total Fat 4.47g 6%
Saturated Fat 2.54g 10%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 110mg 5%
Potassium 290mg 8%
Total Carbs 28.63g 8%
Dietary Fiber 2.7g 9%
Sugars 21.87g 15%
Protein 1.87g 3%

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Comments

  • Smokinhotchef
    July 26, 2012
    I used very ripened mangoes in this recipe and reserved all the juices. This recipe tastes best at room temperature!

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