Tag Archives: peaches

Peaches, Mangoes, Raspberries…Oh My!

I absolutely love making cobblers, and for this recipe I use a cookie dough style crust. This sugary treat really finishes the sweet but tart taste of the berries, and the touch of Hennessy on the peaches gives it a little chutzpah.

Oven temp: 400

Peach, Mango, & Raspberry Filling

2-3 peaches

2-3 mangoes

1 small container of raspberries (of course, I don’t have the size written down: palm, forehead)

1 tsp. vanilla extract

pinch o’ freshly ground cloves (aka cloves, ground)

1 tblsp. Hennessy or other cognac

1/2 tsp. ginger

1/4 cup granulated sugar

First, slice mangoes and peaches into desired size. I generally just halve the peaches, then quarter and sixth them, creating thin slivers. Mangoes can be a bit difficult to cut, so here’s a tutorial on YouTube (sidenote: fast forward to 0:33 to skip his little sales pitch and ripeness hints). Place the mangoes in a small bowl and do the same with the peaches, keeping the two fruits separate. Place sugar in the mixing bowl you plan to combine everything in and set aside. Sprinkle the ginger on the mangoes and, using your hands, toss the slices and spice together, until the ginger is spread throughout evenly. Then, pour the Hennessy on the peaches, and then the pinch of cloves. Just as with the mangoes, toss the spices, liquor, and peach slices together until the ingredients have coated the slices. Combine the peaches and mangoes with the sugar, adding the vanilla once the fruits have been hand-tossed and combined. Add the raspberries and again hand-toss them, and then transfer the whole fruit mix to a pie dish or whatever baking pan you intend to use.

Next, it’s time to prep the filling to be cooked. Cover the pie dish with aluminum foil, being sure to seal up the sides – you want to trap all the heat you can for this step! Then place this in the preheated oven, cooking for 17 minutes.

During this time make the crust!!!

Cookie Dough Crust


3/4 cup all purpose flour

1/2 tsp. baking powder

pinch o’ salt

12 tblsp. unsalted butter

3/4 cup granulated sugar

2 large egg yolks

1/4 tsp. vanilla extract

Real quick, let me take a second to talk about vanilla extracts. Not all vanilla extracts are created equal, and not all of them taste the same. For example, I have a family friend who is also an exceptional cook and baker, and she prefers to use this high-end vanilla extract: Nielsen-Massey. The taste difference is notable, however not so much so in this part of this recipe (not to mention it comes at a hefty price). Where the vanilla flavor becomes apparent in this recipe is in the fruits, and if you use a cheaper brand that uses more artificial flavoring techniques, some more sensitive palettes may take notice. I personally tend to use McCormick: mainly because it’s cheap, easy to find, reputable, and doesn’t taste really artificial.

Okay, so to make this crust, place the slices of butter and other dry ingredients (all but the flour) in a food processor. Pulse the processor to get the butter broken up, and then add the flour gradually, being sure the butter gets spread evenly throughout.

Once the filling has cooked, take the crust batter and using a regular tea spoon, dollop the top of the cooked filling with crust as desired. Then, place entire cobbler in oven for 40 mins at the same temp!

Allow to cool 20-30 mins (or until pan is warm enough to touch) and serve with ice cream if desired…

Peach Mango Raspberry Cobbler

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