This is a very, very good skillet cobbler, one of my favorite.  We tried it with both coconut whipped cream and brown sugar whipped cream.  I liked it better with the coconut whipped cream; Debbie liked it better with brown sugar.  Either way, this is fabulous.

This is a quick and simple cobbler to make using our mix.

While these are called skillet cobblers, the butter is melted in a pan in the oven, the batter is added, and then the cobbler transferred to the oven to bake.  Any oven-proof, 10-inch pan will work.

For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix and mix according to the directions with the mix. 

For the filling

2 tablespoons butter
2 cups fresh mangoes, cubed
2/3 cup Bavarian cream pastry filling
1/2 cup shredded coconut
1/2 teaspoon coconut flavor

Preheat the oven to 350 degrees.

  1. Make the coconut cream by mixing the coconut flavor and Bavarian cream together in a small bowl.  Fold in the coconut.  Set aside.
  2. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.
  3. 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.
  4. 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

2 cup whipping cream
4 tablespoons brown sugar
1 teaspoon coconut flavor or brown sugar flavor

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.

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