Name: Spare Fruit Cobbler
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Sliced mango - 2 cups; White sugar, divided - 1 ⅛ cups; Lemon juice - 1 squeeze; All-purpose flour - 1 cup; Ground cinnamon - 1 pinch; Ground nutmeg - 1 pinch; Butter, at room temperature, divided - 10 tablespoons; Milk - 1 cup; Egg - 1; Pure vanilla extract - 1 teaspoon

Ingredients for - Spare Fruit Cobbler

1. Sliced mango 2 cups

2. White sugar, divided 1 ⅛ cups

3. Lemon juice 1 squeeze

4. All-purpose flour 1 cup

5. Ground cinnamon 1 pinch

6. Ground nutmeg 1 pinch

7. Butter, at room temperature, divided 10 tablespoons

8. Milk 1 cup

9. Egg 1

10. Pure vanilla extract 1 teaspoon

How to cook deliciously - Spare Fruit Cobbler

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x12-inch glass baking dish.

2 . Stage

Toss mango with 1/8 cup sugar and lemon juice in a bowl.

3 . Stage

Mix remaining 1 cup sugar and flour in a deep mixing bowl. Add cinnamon and nutmeg. Beat in 8 tablespoons butter until mixture forms lumps.

4 . Stage

Beat milk and egg together until smooth, about 30 seconds. Add vanilla extract and beat for 10 seconds. Slowly add milk mixture to flour mixture and blend until mostly smooth; a few lumps are okay.

5 . Stage

Spread mango in the prepared baking dish. Pour batter evenly on top. Shake dish gently to incorporate mango into the batter and eliminate gaps.

6 . Stage

Bake in the preheated oven for 20 minutes.

7 . Stage

Meanwhile, melt remaining 2 tablespoons butter in a saute pan. Add coconut; toast until golden.

8 . Stage

Spread toasted coconut over the cobbler. Continue baking until coconut is browned and edges of the batter pull away from the sides of baking dish, about 30 minutes.

9 . Stage

Cool in the refrigerator for 30 minutes. Cut into 6 equal squares and gently remove with a spatula.