Mango and Blueberry Cobbler
Ingredients
- Butter
- 3 mangos (about 3 pounds), peeled, pitted and diced
- 3/4 cup fresh blueberries
- 3 tbsp sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- pinch salt
- 1 package refrigerated biscuits
- 1 large egg
- 1 tbsp milk
- 2 tsp raw (turbinado) sugar
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Instructions
- Preheat oven to 325 degrees. Butter mason jars or ramekins, set aside.
- In a large bowl, combine mangos, blueberries, sugar, cornstarch, lemon juice and salt. Divide mango blueberry mixture evenly among prepared jars.
- On a clean cutting board, unroll biscuits. Using a biscuit cutter just smaller than the jar or ramekin, stamp out six biscuit tops. (For 4oz ramekins or mason jars, use a 2-inch biscuit cutter.) Place biscuits on top of filled ramekins.
- Beat egg and milk together to create an egg wash. Brush biscuits with egg wash and sprinkle with raw sugar.
- Bake until mango mixture is bubbling and biscuit is golden brown, about 25 minutes.
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