This tropical fruit cobbler is the dessert of summer! It’s perfect for a summer backyard party, 4th of July or a delicious summer treat.

Scale

Mangos and Pineapples

1 pineapple, cubed in small bits

2 mangos, cubed

1 cup shredded coconut

1/4 cup brown sugar

1/4 cup granulated sugar

4 tbsp cornstarch

1 tbsp lime juice

2 tsp lime zest

2 tsp vanilla flavor

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

4 tbsp butter, cubed

Biscuit Topping

2 cups flour

1/2 cup brown sugar

1/4 cup granulated sugar

2 tsp baking powder

1 tsp salt

12 tbsp cold butter, cubed

1 tsp vanilla flavor

1/2 cup buttermilk

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Heat oven to 375°F. Butter or grease a 9×13-inch baking dish.
In a large mixing bowl, combine cubed pineapple, cubed mango, brown sugar, shredded coconut granulated sugar, cornstarch lemon juice, lemon zest, vanilla, cinnamon, nutmeg, and salt. Mix ingredients until combined and coated.
Pour the pineapple and mango mixture into the baking dish. Nestle pieces of the cubed butter into the fruit mixture. Bake in the oven for 15 minutes.
While the fruit is baking, make the crumble. In a medium-sized mixing bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt. Using a pastry cutter, cut the cubed butter into the flour mixture.
Whisk the vanilla into the buttermilk. Form a well in the flour-butter mixture. Pour the buttermilk into the well. Use a wooden spoon or spatula to mix and form a dough. Be sure not to overwork the dough.
Remove the fruit from the oven, and drop the biscuit topping over the top of the hot fruit. Make sure to leave some space open to let the stem come through. Sprinkle raw sugar and cinnamon over the top. Bake for 30 more minutes —until the top is golden brown and the filling is thick and bubbly.
Let the cobbler cool for 15 minutes before serving. Enjoy dessert after dinner. Top with your favorite vanilla ice cream.