Peach, Mango and Strawberry Cobbler

Recipe slightly adapted from here.

Ingredients:

Fruit Base:

4 Peaches

2 Mangoes

Method:

Dip the peaches into a large pot of boiling water for about 30 - 60 seconds, depending on the ripeness of the peaches. Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should now slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into thick wedges. Peel and thickly slice mangoes and slice strawberries also.

Combine fruits in a large bowl and toss with the lemon juice.

In a small bowl, stir together the sugar, corn flour, and ground cinnamon. Sprinkle this mixture over the fruits and toss gently to combine.

Transfer to deep pie/ baking dish. Place the baking dish on a larger baking sheet to catch any drips.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Biscuit Dough:

In a large bowl, whisk together both the flours, sugar, baking powder and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Add the milk to the flour mixture. Stir just until combined. Do not over mix.

Knead dough gently on a lightly floured surface.

Roll or pat the dough into a circle that is about 1/2 inch (1.5 cm) thick.

Cut the dough into desired shape with a cookie cutter(I used a star cookie cutter).

Gently place the stars/ rounds on top of the fruit.

Brush the tops of the biscuits with a little cream.

Bake for approximately 30-40 minutes or until the fruit is bubbly and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean. (If the biscuits are getting too brown during baking, and before the fruit is bubbling, cover loosely with a piece of foil.)

Remove from oven and place on a wire rack to cool slightly before serving.

Serve plain or with softly whipped cream or vanilla ice cream.

Refrigerate leftovers and reheat before serving.