Mango-Raspberry Cobbles

Fruit base

• 2 600-g bags frozen mango, defrosted (for about 1.5 L / 6 cups)
• 500 ml (2 cups) fresh raspberries
• 45 ml (3 tablespoons) sugar
• 30 ml (2 tablespoons) cornstarch

Topping

• 500 ml (2 cups) flour
• 15 ml (1 tablespoon) baking powder
• 5 ml (1 teaspoon) salt
• 125 ml (1/2 cup) + 15 mL (1 tablespoon) sugar
• 45 ml (3 tablespoons) toasted powdered almonds*
• 80 ml (1/3 cup) room-temperature butter
• 180 ml (3/4 cup) milk
• 10 ml (2 teaspoons) almond essence
• 15 ml (1 tablespoon) wheat germ

Fruit base

1. Preheat oven to 220°C (425°F). In a bowl, combine mango, raspberries, sugar and cornstarch. Transfer to a 23 cm (9-inch) square Pyrex dish that can hold approximately 2 litres (8 cups). Reserve.

Topping

1. In a separate bowl, stir together flour, baking powder, salt, sugar and powdered almonds. Cut in butter using a pastry blender (or 2 knives) until the mixture forms pea-sized crumbs.
2. Make a well in the centre of the dry ingredients and pour in milk and almond essence. Combine gently with a fork. Spoon dough onto fruit base (the surface will be uneven). Sprinkle with wheat germ and 15 mL (1 tablespoon) sugar.
3. Place on the middle rack of the oven and bake for about 1 hour and 15 minutes, or until the crust is golden and the fruit base bubbles. The crust is baked when a toothpick inserted in the centre comes out clean. Allow cobbler to cool somewhat before serving. Serve each portion with a scoop of vanilla ice cream or a spoonful of vanilla yogurt.