Sunday, September 1, 2013

Pineapple Mango Cobbler

Yay for Labor Day Weekend!! I reeeeally needed a break from work. I'm in business banking and work with the public. Anyone that works with the public knows that it can nearly drive a person crazy after a while. It can be great but can also be stressful if you let it. You definitely learn so much about people and the way we all react to each other. There are some genuinely nice people out there and then there are some that are just...not. I know all you guys are the nice ones so you deserve a little something sweet.

I've got a quick and easy one for you for the end of summer. I am so happy for September to come along for so many reasons. The relentless heat will start to ease up a little, and hopefully a cold snap will roll through so we can start wearing some comfy fall fashions. The yummy fall flavors like pumpkin and spices are right around the corner, and what I am even more stoked about, the other half and I are going on our fall vacation.

I. Can't. Wait.

Let's get to the cobbler, shall we? It's somewhat reminiscent of a pineapple upside down cake. This little summery cobbler is full of juicy, sweet, tropical fruit and it is blended nicely with pillows of browned butter, brown sugar cakey goodness. I like to eat it warm with a little vanilla ice cream on top.

Pineapple Mango Cobbler
6 tbsp butter, browned
1 cup flour
1/2 cup almond flour
3/4 cup + 4 tbsp brown sugar
1 tbsp baking powder
1/4 tsp salt
1 tbsp vanilla extract
1/2 cup milk
1 cup diced fresh mango
1 cup diced fresh pineapple

1.  Preheat oven at 350 degrees.

2.  Place the butter into a small sauce pan and brown over medium low heat, about 10 minutes. When the butter reaches an amber color reserve 2 tablespoons and pour the rest into a 2.5 quart baking dish and sprinkle 2 tablespoons of brown sugar over that.

3.  Place flour, almond flour, 3/4 cup brown sugar, baking powder, salt, vanilla, and milk in the bowl of a stand mixer or in a large bowl using a hand mixer, and mix on medium high speed until smooth.

4.  Spoon the batter into the baking dish over the butter and brown sugar and sprinkle the mango and pineapple on top of the batter, then drizzle the reserved 2 tablespoons of browned butter and sprinkle 2 more tablespoons of brown sugar on top of that.

5.  Bake in the preheated oven for 50 minutes to an hour.



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