• Open Faced Peach Mango Cobbler w/Crystallized Ginger

    1 vote
    Open Faced Peach Mango Cobbler w/Crystallized Ginger
    Prep: 5 min Cook: 45 min Servings: 6
    by Smokinhotchef
    377 recipes
    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!!


    • 4 fresh peaches, sliced
    • 2 mangoes, sliced and mashed through a sieve
    • juice of half of lemon
    • 3 tbsp. brown sugar
    • 2 tsp. cornstarch
    • 2 tbsp. salted butter, cut into small pieces
    • 1 tbsp. crystallized ginger
    • 1 roll out pie crust
    • pinch kosher
    • milk, for brushing crust


    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.


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

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