Ingredients: 2 ripe mangoes, stoned and cut into thick slices, 250 g blueberries, 1/2 tsp nutmeg, 1 tbsp lime juice, 50 g caster sugar, crème fraiche to serve. For the cobbler topping: 200 g self-raising flour, pinch of salt, 1/2 tsp cinnamon, 3 tbsp unsalted butter, 2 tbsp caster sugar, 1 egg - beaten, milk.
Preheat the oven at 200° C.
Put the mango slices and blueberries on the bottom of an oven-proof dish. Sprinkle the nutmeg, lime juice and caster sugar. Cook in the oven for 5-10 min, until heated through.
To make the cobbler topping, mix the flour, salt and cinnamon into a bowl. Rub in the unsalted butter until it resembles to breadcrumbs. Mix in the sugar. Add the beaten egg. Add enough milk to make a dough.
Rip the dough and arrange on top of the fruits. Brush the tops with milk.
Bake in the oven for 25-30 min, or until the cobbler topping has risen and is golden.
Serve with crème fraiche.
