Mango Peach Cobbler

10 servings

Filling Ingredients

4 cups peach slices (4 or 5 medium ripe peaches, peeled, stoned and thinly sliced)
1 1/2 cups mango slices (1 large ripe mango, peeled, pitted and thinly sliced)
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
3 1/2 tablespoons granulated sugar, divided

Topping Ingredients

1 large egg
3 tablespoons canola oil
3/4 cup lowfat buttermilk
1 1/2 cups unsifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup granulated sugar

Directions

Preheat oven to 375° and position a rack in the center of the oven.
To peel peaches, drop them in a pot of boiling water for two minutes. Remove with a slotted spoon to a bowl of cold water. Drain when cool. The skins should slip off easily. Combine the peaches, mango slices, lemon juice, cinnamon and 2 tablespoons of sugar in the pie plate. Stir to blend and spread evenly in the pan.
In a large bowl, whisk together the egg, oil and buttermilk. Set a strainer over the bowl and add the flour, baking powder, salt and 1/4 cup sugar. With a spoon, stir and sift onto the egg mixture. With the spoon or an electric mixer on low speed, blend well.
Spoon the batter over the fruit in the pie plate. Sprinkle the remaining 1 1/2 tablespoons sugar over the top. Bake for about 35 minutes, or until golden brown on top and a cake tester inserted comes out clean. Cool for a few minutes on a wire rack. Serve warm.