This is a very, very good skillet cobbler, one of my favorite. We tired it with both coconut shipped cream and brown sugar whipped cream. I liked it better with the cocoanut whipped cream; Debbie liked it better with brown sugar. Either way, this is worth making.
You can make this cobbler either from scratch or using our mix.
While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake. Any oven-proof, 10-inch pan will work. You can also use a two quart baking dish and melt the butter in the oven.
For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix or the recipe below.
1 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
For the filling
Preheat the oven to 350 degrees.
- Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together.
- Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside.
- Make the coconut cream by mixing the coconut flavor and Bavarian cream together in a small bowl. Fold in the coconut. Set aside.
- Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
- Immediately scrape the batter into the hot pan. Place the mango pieces on top of the batter. Spoon coconut cream filling over the mango pieces.
- Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a light, golden brown.
Note: Different pans may require different baking times.
For the Coconut (or Brown Sugar) Whipped Cream
Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.