簡單的美式經典甜點 一年四季都合適的 藍莓芒果奶酥 : Blueberry Mango Cobbler recipe ASMR

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Cobbler is a classic summer dessert. It's very versatile, you can add in any seasonal fruit according to personal preference. It's a dessert you can make anywhere in the world! This can be serve cold during summer, and serve warm or hot during wither. A scoop of vanilla ice cream onto will bring this dessert over the top! By adding roll oats into topping, it helps to bring an extra crunch and aroma to the cobbler. This recipe is simple, easy for new bakers or to have fun with kids.
Baking Tips:
need to find a deep baking tray, it may look high with all the fruit before baking, but the height will shrink 40-50%
need to see fruit bubble through the cobbler topping towards the end of baking, this will indicate the center is baked through.
can adjust the sugar amount mix with fruit according to personal preference.
奶酥(Cobbler)是個多變的點心，可以依照季節加入當季盛產的水果，在世界各地都可以製作。天氣冷時吃這溫熱的點心上面再加上一球香草冰淇淋，夏季時可以吃常溫或冰涼的口感，各有特色。上層酥脆的奶酥加入了燕麥，帶來了不同的香氣和口感。食譜非常簡單，容易製作，適合新手夥伴或是和孩子們一起動手做的點心。
烘焙筆記：
烤盤要深，水果一開始看起來很多，但烘烤後高度會縮水40-50%
烘烤時需要看到水果透過奶酥冒泡，有點沸騰的感覺，這樣才確認中心有烘烤完全
水果內餡的糖份量可按照個人喜好增減。
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🔸 Ingredients (grams)
Baking: 170°C for 55-60 minutes
Yield: 6-8 people
Mold: deep baking tray

《Fruit Filling》
120 blueberry (1 cup)
640 mango （approx. 2 mangos）
60 sugar
15 corn starch
5g/ 1tsp lemon juice
2g/ 1/4tsp salt

《Cobbler Topping》
85 butter
50 sugar
90 cake flour
50 rolled oats
2g/ 1/2tsp baking powder
3g/ 1/2tsp salt

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🔸 食材 (公克)
烘烤： 170度， 55-60分鐘
份量：6-8人
模具：深烤盤

《水果內餡》
120 藍莓 （1杯）
640 芒果（約2顆）
60 糖
15 玉米粉
5g/ 1茶匙 檸檬汁
2g/ 1/4茶匙 鹽

《燕麥奶酥》
85 奶油
50 糖
90 低筋麵粉
50 傳統燕麥片
2g/ 1/2茶匙 泡打粉
3g/ 1/2茶匙 鹽