Strawberry Mango Cobbler

Last night I made a Strawberry Mango Cobbler using some of the strawberries that we picked yesterday morning. I actually modified a recipe that was for a strawberry peach cobbler and it came out wonderful!

Since a few of you have asked for the recipe, here it is. Enjoy!

Ingredients

Butter, for pan

Filling

2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons arrowroot flour
1 pound medium strawberries halved
2 large, ripe mangos
1/2 cup light brown sugar


Topping:
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/2 cup sliced almonds
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.