Butterscotch mango-berry cobbler

By Raquel Fox
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Mixed berry filling:

  • 900 grams fresh or frozen mixed berries
  • Juice of 1 lemon
  • 1/2 cup (125 mL) granulated sugar

Butterscotch sauce:

  • 1 cup (250 mL) light brown sugar
  • 1 cup (250 mL) whipping (or heavy) cream (35%)
  • 1/2 cup (125 mL) unsalted butter
  • 1 tablespoon (15 mL) pure vanilla extract

Aunt Tia’s coconut Johnny cake crust:

  • 2 cups (500 mL) all-purpose flour
  • 2 tablespoons (30 mL) baking powder
  • 1 cup (250 mL) granulated sugar
  • 1/4 teaspoon (1 mL) salt
  • 1/4 cup (60 mL) butter, cubed
  • 1/4 cup (60 mL) unsweetened coconut flakes
  • 2 tablespoons (30 mL) canola or vegetable oil
  • 1 large egg
  • 1 cup (250 mL) whole milk
  • 1/2 cup (125 mL) crystallized ginger, diced
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60 mL) whipping (or heavy) cream (35%)


  1. Preheat oven to 375˚F (190˚C). Grease a 33 x 23 centimeter baking dish with butter.
  2. Add berries to a medium bowl.  Add lemon juice, sugar and mix well. Add the berries to the baking dish and set aside.
  3. To prepare the butterscotch sauce, in a one litre saucepan, combine the sugar and cream over medium heat and stir to dissolve sugar. Bring to a boil until tiny bubbles start to form, then remove from heat. Add vanilla, butter and stir until the butter melts. Pour over the berries (reserve 1/2 cup for drizzling over ice cream.)
  4. In a large bowl, combine flour, baking powder, sugar and salt and mix together.
  5. Add butter and, using your hand, combine with flour by breaking up into smaller pieces. Add coconut, oil, egg and mix.
  6. Slowly pour in milk while mixing with your other hand to form dough into a ball (the dough should be soft and easy to handle), fold in the ginger.
  7. Separate dough into four equal pieces, flatten each piece between your hands (about one centimeter thick) and place on top of berries.  Don’t worry if the dough doesn’t cover completely as it will spread as it bakes.
  8. Mix sugar and cinnamon together, sprinkle over the dough.  Pour the heavy cream over the cinnamon sugar mixture.  Transfer to the oven and bake for approximately 35-45 minutes, until the crust is golden brown and completely cooked through when test with a toothpick.


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