- 1 box of Lillabee Classic Yellow Cake Mix
- 1 1/2 cup Blueberries
- 1 cup Mangoes
- 8 Tb (1 stick) Butter / Non-hydrogenated Margarine
- 2 Tb Bourbon
- 1/2 tsp cinnamon
Preheat oven to 375
Grease a 9″ round baking pan or pie plate and set aside.
Wash blueberries, slice mango and put fruit in a medium bowl. Measure 1/4 c sugar out of the Lillabee sugar bag and add to fruit along with 1 Tb of flour from the Lillabee flour bag and 2 Tb of bourbon. Let stand while you make the cobbler dough.
In a separate bowl, combine 3/4 cup of milk /non-dairy milk (rice,soy,almond,etc) with 1 tsp vanilla and 2 tsp apple cider vinegar or lemon juice.
In a third bowl, empty the remaining contents of the Lillabee flour mixture along with 2 Tb of sugar from the Lillabee sugar bag. Discard the rest of the sugar. Work 8 Tb butter/ margarine into the dry ingredients with your hands until you have pea sized crumbs. Then pour liquid ingredients over top and work in by hand or with spatula until combined, but lumpy. Do not over mix. This mixture should look like wet biscuit dough.
Pour fruit mixture into the bottom of greased pan, spoon cobbler dough on tip of fruit in 6-8 large lumps.
Put in oven and bake for 30-40 minutes or until fruit is bubbling and cobbler dough is golden brown.
Oh, a little ice cream or rice dream is always a welcome addition to this tasty dessert.