As estival fruits, mangoes, and cherries envelop the senses in the deeply sweet aromas of flowers warmed by the winds of the season. Mangoes are juicy and dance with the flavour profiles of peaches and citrus, while cherries embrace rose and almond. This simple cobbler prepared in a cast-iron pan is versatile enough to bake traditionally in the oven or by using the indirect-heat method over a barbecue. Serves 8.
Ingredients
1 lb cherries, pitted
1 lb mangoes, pitted, peeled and cubed
1⁄2 cup granulated sugar
2 tbsp cornstarch
2 tbsp lemon juice
2 tsp almond extract
TOPPING
1 cup all-purpose flour
1 cup sugar
1 tbsp baking powder
1 egg
3⁄4 cup milk
1⁄2 cup salted butter
Method
In a saucepan over medium heat, add cherries, mangoes, sugar, cornstarch, lemon juice and almond extract and cook, stirring occasionally, until fruit becomes slightly softened and sauce is thickened about 5 minutes.
TOPPING: In a bowl, combine flour, sugar and baking powder. In another bowl, whisk together egg and milk. Pour the milk mixture into the dry mixture and stir to combine.
In a 12-inch cast-iron skillet over low heat, melt butter; remove from heat. Pour batter into pan, then spoon fruit mixture overtop. Place in oven, then immediately turn down the heat to 350°F. Bake until the top is golden brown, 40 to 45 minutes. Serve with ice cream if desired.
How to cook on the grill: Preheat your barbecue. Set up your barbecue for indirect heat cooking and preheat it to 350°F. Place a cast iron pan on the grill to warm up. Remove the cast iron pan from the grill (using oven mitts) and pour the cherry filling into the pan. Drop spoonfuls of the cobbler topping over the cherries, covering the surface evenly. Place the cast iron pan back on the barbecue grill (indirect heat side) and close the lid. Bake for 30-35 minutes or until the cobbler topping is golden brown and the cherry filling is bubbling. Carefully remove the cast iron pan from the grill (using oven mitts) and let it cool slightly.
