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Peach and Mango Cobbler with Coconut Chia Biscuit Topping

Peach and Mango Cobbler with Coconut Chia Biscuit Topping
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Serving Size: 8 servings

Popping with tropical flavours, this cobbler makes a perfect dessert but can be served with yogurt to make an indulgent breakfast, too!


  • 2 cups frozen peach slices, thawed
  • 2 cups frozen mango chunks, thawed
  • 1/3 cup brown sugar
  • 3 tbsp cold vegan butter, diced
  • 2 tbsp lime juice
  • 1 tbsp cornstarch
  • 2 tsp minced fresh ginger root
  • 1 tsp lime zest

Coconut Chia Biscuit Topping:


  1. Preheat oven to 375°F. Grease 8-inch square baking dish; set aside.
  2. Toss together peach slices, mango chunks, brown sugar, butter, lime juice, cornstarch, gingerroot and lime zest; transfer to prepared baking dish.
Coconut Chia Biscuit Topping
  1. Mix together flour, half of the granola, brown sugar, baking powder and salt.
  2. Using fingertips or pastry cutter, cut in butter until mixture resembles coarse meal.
  3. Gently stir in milk to form ragged dough.
  4. Drop mixture by heaping tablespoons over fruit filling; brush with additional milk and sprinkle with remaining granola.
  5. Bake for 45 to 50 minutes or until filling is hot and bubbly and biscuit topping is golden brown. Let stand for at least 15 minutes before serving.
Tip: Substitute 4 cups frozen Tropical Blend fruit if desired.

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Nature's Path

Nature's Path

Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.

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