Mango-Cherry Cast-Iron Cobbler

This in-season dessert is prepared in a cast-iron pan and baked in the oven or on the barbecue

As estival fruits, mangoes, and cherries envelop the senses in the deeply sweet aromas of flowers warmed by the winds of the season. Mangoes are juicy and dance with the flavour profiles of peaches and citrus, while cherries embrace rose and almond. This simple cobbler prepared in a cast-iron pan is versatile enough to bake traditionally in the oven or by using the indirect-heat method over a barbecue. Serves 8.


lb cherries, pitted
lb mangoes, pitted, peeled and cubed
1⁄2 cup granulated sugar 
tbsp cornstarch
tbsp lemon juice
tsp almond extract

cup all-purpose flour 
cup sugar
tbsp baking powder 
3⁄4 cup milk
1⁄2 cup salted butter


In a saucepan over medium heat, add cherries, mangoes, sugar, cornstarch, lemon juice and almond extract and cook, stirring occasionally, until fruit becomes slightly softened and sauce is thickened about 5 minutes.

TOPPING: In a bowl, combine flour, sugar and baking powder. In another bowl, whisk together egg and milk. Pour the milk mixture into the dry mixture and stir to combine.

In a 12-inch cast-iron skillet over low heat, melt butter; remove from heat. Pour batter into pan, then spoon fruit mixture overtop. Place in oven, then immediately turn down the heat to 350°F. Bake until the top is golden brown, 40 to 45 minutes. Serve with ice cream if desired.

How to cook on the grill: Preheat your barbecue. Set up your barbecue for indirect heat cooking and preheat it to 350°F. Place a cast iron pan on the grill to warm up. Remove the cast iron pan from the grill (using oven mitts) and pour the cherry filling into the pan. Drop spoonfuls of the cobbler topping over the cherries, covering the surface evenly. Place the cast iron pan back on the barbecue grill (indirect heat side) and close the lid. Bake for 30-35 minutes or until the cobbler topping is golden brown and the cherry filling is bubbling. Carefully remove the cast iron pan from the grill (using oven mitts) and let it cool slightly. 

Chef ILona Daniel
Chef ILona Daniel

Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.

By The Same Author:

Posted on Tuesday, July 18th, 2023
Tagged: cherries | cobbler

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