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Peach Mango and Almond Cobbler

For this recipe I am using my favorite cobbler dough I learn long time ago from one of my favorite kitchen mentors from my childhood, she was a big inspiration to my baking.

This dough is very easy to prepare and it can be use in sweet and savory applications.

If you prefer to use other fruits please take that route!

The fruit filling for this cobbler is a true choose-your-own adventure as I choose peaches and mangos; you can use any summer fruit you like or any combination! Use enough to fill your baking pan between halfway and three-quarters full. This is generally four to seven cups of sliced fruit.

Makes One 9 inch bake dish.


Cobbler Dough:

2/3 Cup of canola oil

1/3 Cup of whole milk

2 Cups of flour

Cobbler Filling:

4-7 cups of sliced fruit

1 Cup of fruit nectar of your favorite flavor

½ Cup of flour

11/2 Cup of sugar

½ Stick of melted unsalted butter

2 tablespoons of pure almond extract


In a mixing bowl mix the oil with the milk until well combined and the blend turns into a creamy milk color, add the flour and mix by hand to create the dough.

Divide the dough in half to use one section for the bottom and the other half for the top of the cobbler, roll it between waxed paper for easy rolling then peel it off into the baking pan.

Combine well all the ingredients for the filling in a mixing bowl and pour into your prepared baking pan with the bottom layer of cobbler dough, then top the cobbler with the other half of the rolled out cobbler dough.

Preheat your oven at 350* and sprinkle granulated sugar over the top of your cobbler before baking, bake for 30 to 45 minutes to a dark golden brown.

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