Thursday, July 25, 2024

End-of-Summer Dessert

The mango tree outside is almost done with fruit for the year. It gives me mango chicken, salsa, bread, pizza, daiquiris and … you get the idea. But when I saw this recipe from Seaspice’s Executive Pastry Chef Jill Montinola, it made me want to start baking all over again. She thinks “outside the crust” with her recipe, which is easy to follow.

Some tips from Chef Montinola at Seaspice (422 NW North River Drive, Miami, 305/440-4200):

1. Don’t over-mix the topping to maintain its crumbly texture.

2. Add your favorite spice in either the peach itself or the topping.

3. Serve the cobbler hot from the oven, drizzle with caramel and ice cream.

4. For home cooks: crumble the topping to make it less complicated. For experienced bakers: roll it and cut into rounds and place on top of the peaches.

Peach Mango Cobbler


2 cups all purpose flour

1/3 cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

8 tablespoons butter, frozen and cut small

½ cup crème fraiche

1 egg

½ cup mango chips, cut small

Mix together the dry ingredients in a bowl. Then slowly add the butter. In a separate bowl, mix the crème fraiche and egg. Add to the dry ingredients and butter mix. Then add the mango chips. Gather the dough together into a disc, wrap and let it rest in the cooler for at least 30 minutes.



8 peaches, peeled, no pit, sliced

¼ cup sugar

¼ cup brown sugar

1 teaspoon lemon juice

2 teaspoons cornstarch

1 pinch lavender, dried

Mix together. Bake at 375F for 10 minutes. Then drop the topping on top of the peaches, and glaze with heavy cream and sugar. Bake for 30 minutes.


About Lynn

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.

Lynn Kalber
Lynn Kalber
Lynn Kalber was raised in Boca Raton and has always worked in Palm Beach and Broward counties. She is a career journalist, with 26 years at The Palm Beach Post alone, where she wrote feature and food articles, edited the food section and wrote about wine as part of the Swirl Girls.

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