It’s Day 4 of Casserole Week with Creole Contessa and do I have the sweets for you! Not only did I create my wonderful Mango Peach Cobbler, but I have a giveaway (entry at the bottom of page) of the Milk Chocolate Collection by Sucre!
|Photo Courtesy of Sucre|
Sucre, is not your ordinary baking company, Chef Tariq and the wonderful people at Sucre are creating sweet masterpieces, from the beautiful French macaroons, Big Awesome Cookies, toffee, gourmet drinking chocolate, homemade marshmallows and southern candied pecans, to the prettiest King Cake I’ve ever seen, Sucre, does New Orleans proud!
I am so excited about the Sucre giveaway, I almost forgot about my Mango Peach Cobbler…
Hey, I am going to keep it real simple. Place all the ingredients for the filling into a pot, bring to a boil, reduce heat and simmer for 30 minutes, that’s it!
Now for the pie crust, start with diced, cold, almost frozen butter. I dice the butter first, then put it in the freezer for at least 30 minutes. I use ice cold water to bind the dough together, a little pink Himalayan sea salt…yes, I know…what?
Yep, sometimes I like to be a little fancy…lol. And if you dare, you can substitute a stick of the butter for lard…yes…lard…just like grandma’s…
And you must, I repeat, must, use excellent, real vanilla…and yes, there’s a thing called fake vanilla..and yes, it should be against the law to sell it!
If you look real close in the picture, you see dots in the dough…yes people…that’s REAL BUTTER!
I wanted to give my cobbler a biscuit look, so I took my biscuit cutter, dipped it in a little flour and cut out these pretty rounds.
Look at what we have here, I took the end piece because that’s my favorite part.
And, in true southern tradition, I topped my Mango Peach Cobbler with a nice scoop of Real Vanilla ice cream…as you can tell, I have some big issues when it comes to my vanilla…lol…Let’s Eat!
Mango Peach Cobbler and the Sucre Milk Chocolate Giveaway
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
2 cups sliced fresh peaches or 1 28oz. can of peaches
2 mangoes, peeled, sliced or 2 cups frozen mango
1 cup sugar
1/2 stick of butter, unsalted
1 teaspoon vanilla
1 lemon, zested, juiced
1 tablespoon cinnamon
2 teaspoon cornstarch
Crust (recipe below)
cinnamon sugar (recipe below)
melted butter to baste pastry dough before baking
For the Crust:
2 cups flour
1/3 cup sugar plus 1 tablespoon
1 teaspoon kosher salt
3 sticks cold unsalted butter cut into 1/2″ pieces
1/2 cup ice water
1 teaspoon vanilla
For the Cinnamon Sugar:
2 tbsp. sugar
1 tsp. cinnamon
Preheat oven to 400 degrees.
Mix cinnamon sugar and set aside.
To prepare the dough, place flour, sugar, salt into food processor, mix well. Add butter and pulse until crumbly. Add vanilla and pour in cold water, without the ice.
Add more or less water if needed. Pulse in between water additions. Place dough in a freezer bag or wrap and saran wrap and chill for at least 30 minutes.
Remove dough from refrigerator and transfer dough to a lightly floured board, cut dough into two pieces, and roll each piece out into about 1″ thickness.
Take 1 piece of dough add to buttered 2 quart casserole dish or a deep dish pie pan. Prick the bottom and sides of dough with a fork. Place dough in refrigerator, covered until ready to use.
To prepare cobbler, add everything to a sauce pan, bring to a boil, reduce heat and allow to simmer for about 20 minutes. Sauce will thicken upon standing.
Allow mixture to cool slightly.
Add mixture to the middle of dough, cover dough with top piece of dough, cut slits on top of dough to prevent steam from building up.
Or use a biscuit cutter dipped in a little flour and cut circles to top dough with.
Baste dough with melted butter and sprinkle cinnamon sugar all over dough.
Bake 35 to 45 minutes at 400 degrees. Allow pie to rest 15 minutes before cutting.