This mango relish adds a zesty flavor to fish or poultry thanks to its sweet flavors. Serve the condiment with tortilla chips or with Caribbean, Thai, or Indian food. The relish will enliven your palate in addition to enhancing the texture and color of your food.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 cobbler |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter, cut into chunks
- ⅓ cup milk
- 1 egg, beaten
- 2 cups blueberries
- 1 tablespoon tapioca
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
- Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs.
- Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.
- Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture.
- Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 228 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I read the comments and used an 8×9 dish. I also used two tbsp of Tapioca an let it rest after baking for 20 minutes. Delicious
This was a very good basic Cobbler recipe, my only change was using 3 cups of berries as I could tell 2 would barely cover the bottom of my pan. Next time I make it I will add 1 tsp of vanilla, and 1/2 tsp of cinnamon to the batter for just a little more flavor.
This was yummy! Adopted but it’s wife cooks change the recipe. After making it so I know why music
I use this recipe a lot with blackberries. For whatever berry I use a 6×10 baking dish, pour in enough berries to completely cover the bottom, and bake at 350 for 45 minutes.
I reduced the sugar because I don’t like really sweet food. I prefer to taste the fruit and not have it overwhelmed with sugar. This recipe is really easy and delicious!!
My husband and I agreed that this is our new go-to blueberry cobbler recipe. I halved the recipe, except for the blueberries, and baked it in a smaller dish. I also omitted the lemon juice, and substituted corn starch for the tapioca (cause I don’t have any!). It was perfect. Perfect fruit to crust proportion, perfect crispness, perfect juiciness, perfect sweetness. Loved it!
Turned out great. I left out the egg, lemon and tapioca because i didnt have them and its still yummy! . I also added sugar to the juice of the frozen blueberries and cooked in a saucepan a little then i thickened it with water and cornstarch for the perfect pie filling consistency.
Made exactly as written, absolutely delicious! Our new family favorite cobbler. Not overly sweet, and very easy to make, just how we like it! Thanks!
I really wanted to like this more than we did, it is so easy to assemble and has great promise. First, 2 cups of blueberries is barely enough to barely cover the bottom of a 9 x 13 pan. I opted to use a 9 x 6 pan and 3 cups of blueberries. My mistake was not reducing the amount of batter (topping) – after baking 30 minutes at 400 the top looked beautiful but the topping was not done. I tented it with foil, reduced the heat to 325 and baked another 15 minutes. The topping is very cake like and even with 3 cups of berries there still wasn’t quite enough blueberries. I would recommend using the 9 x 13″ pan called for and increasing the blueberries to 4 – 5 cups.