Strawberry Mango Cobbler

Preheat oven to 375°F (190°C) and butter a 9-inch square or 10-inch round baking dish.

Combine the halved or quartered strawberries, peeled and cubed mangos, brown sugar, cinnamon, cardamom, and 3 tablespoons unbleached white flour in a large bowl. Toss gently until the fruit is evenly coated with the sugar and spice mixture.

Pour the fruit mixture into the prepared baking dish, spreading it in an even layer.

In a separate medium bowl, whisk together 1 cup unbleached white flour, baking powder, baking soda, and sugar.

In a small bowl, whisk together the egg, vanilla extract, melted butter, and buttermilk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be thick and slightly lumpy.

Drop spoonfuls of the batter over the fruit layer, leaving some gaps so the fruit filling shows through—do not spread the batter evenly, as a rustic, cobbled appearance is intended.

Bake in the preheated oven for 35 minutes until the topping is golden brown and a toothpick inserted into the batter comes out clean.

Remove from the oven and let rest for 5 minutes before serving warm.