Santa Fe Peach and Mango Cobbler

Difficulty: Easy
Servings: 8
Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Nutritional Information Per Serving (1 of 8 servings): Calories 456, Total Fat 15 g, Saturated Fat 8 g, Carbohydrates 77 g, Dietary Fiber 3 g, Sugar 19 g, Protein 4 g, Cholesterol 31 mg, Sodium 398 mg

Ingredients

1 (16-ounce) bag of frozen mango chunks, thawed
1 (16-ounce) bag of frozen peach slices, thawed
1 large jalapeo pepper, seeded and finely chopped
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 cup butter
1 package sweet corn cake mix

Instructions

In a mixing bowl, blend together fruit, jalapeo, sugar, cornstarch, and cinnamon. Toss until evenly coated and allow the mixture to rest for 1 hour.
For Grill Cooking: Prepare your grill for direct cooking over medium heat. In a separate bowl, mix 1/4 cup of butter with the sweet corn cake mix using a fork until it forms a crumbly texture. Place the remaining 1/4 cup butter in a 10-inch cast iron or oven-safe skillet on the heated grill. Once the butter melts, add the fruit mixture and stir well. Evenly sprinkle the corn cake crumb mixture over the fruit. Cover the grill and cook for 20 minutes or until the mixture is bubbling and caramelized along the edges. Remove from heat and allow to cool slightly before serving warm with a scoop of ice cream or a dollop of whipped cream.
For Indoor Cooking: Prepare the fruit mixture as described. Preheat your oven to 350F. Lightly grease 4 ramekins with cooking spray. Prepare the corn topping mix as above. Fill ramekins with fruit mixture and top each with the corn topping. Bake for approximately 45 minutes or until bubbling. Serve warm.