Recipe: Mango-Blueberry Cobbler with Biscuit Topping

MANGO-BLUEBERRY COBBLER
"This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangoes and blueberries, made complete with the inviting flavors - and antioxidant powers - of cinnamon and ginger."



FOR THE MANGO-BLUEBERRY FILLING:
3 cups sliced peeled mangoes (or sliced peeled peaches)
2 cups fresh blueberries (or frozen blueberries, thawed)
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Ginger

FOR THE BISCUIT TOPPING:
1/2 cup flour
4 tablespoons sugar, divided use
1/2 teaspoon baking powder
1/2 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Ground Cinnamon, divided use
1/4 teaspoon baking soda
Pinch salt
1/3 cup buttermilk

Preheat oven to 350 degrees F. Coat an 11x7-inch baking dish with no stick cooking spray.

TO PREPARE THE FILLING:
Mix mangoes, blueberries and lemon juice in large bowl.

Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coatwell. Spoon into prepared baking dish.

TO PREPARE THE BISCUIT TOPPING:
Mix flour, 3 tablespoons of the sugar, baking powder, ginger, 1/4 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well.

Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture.

Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over biscuits.

Bake in 350 degree F oven 35 to 40 minutes or until fruit is
bubbly and topping is browned. Serve warm.

Makes 6 servings (3/4 cup each)
Adapted from source: McCormick