Peach and Mango Cobblers


Switch out the jam flavor in the pinwheel biscuit topping to mix it up or make use of a half-used jar hanging out in the fridge.

Peach and Mango Cobblers
  • 2 cups all-purpose baking mix*
  • ½ cup whole milk
  • ¼ cup plus 2 tablespoons sugar, divided
  • ¼ cup strawberry preserves
  • 3 cups sliced peeled fresh peaches
  • 2 cups chopped mango
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • Pinch kosher salt
  1. In a medium bowl, stir together baking mix, milk, and 2 tablespoons sugar until a dough forms. Turn out dough onto a floured surface, and roll into a 12×8-inch rectangle. Spread preserves onto dough. Starting at one long side, roll up dough, jelly roll style; pinch seam to seal. Wrap in plastic wrap, and refrigerate for 1 hour.
  2. Preheat oven to 400°. Spray 4 (5-inch) cast-iron skillets with cooking spray
  3. In a medium bowl, stir together peaches, mango, flour, lemon juice, salt, and remaining ¼ cup sugar until well combined. Divide peach mixture among prepared skillets.
  4. Unwrap dough and cut crosswise into 12 (1-inch-thick) slices. Place 3 slices on top of each skillet. Place skillets on a baking sheet.
  5. Bake until biscuits are golden brown, about 25 minutes. Serve warm.
KITCHEN TIP: This cobbler can also be baked in a 10-inch cast-iron skillet. Baking time may increase by 5 minutes.

*We used Bisquick.




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