Mango-Pineapple-Rhubarb Cobbler

It's confession time again.

I am not an incredibly original cook.  With the exception of a few staple recipes (such as the stuffed shells featured a couple posts back), all my food starts as someone else's recipe.  I honestly wish I were one of those experienced, self-assured cooks who can throw together a bunch of ingredients and come up with a brand-new recipe at the drop of a hat, but I've got a ways to go before I do that.  Right now I'm still trying to learn (under the advisement of my wise mother) to substitute ingredients from time to time, rather than running out to the market if I don't have exactly what the recipe calls for.

Which is why I think everyone was shocked tonight when I decided to make up my own recipe for dessert.  Well, sort of.  My Mango-Pineapple-Rhubarb Cobbler was heavily inspired by the various (though more traditional) recipes for fruit cobbler in my trusty Better Homes & Gardens Cookbook, but I'm still going to take at least partial credit for this one.

Mango-Pineapple-Rhubarb Cobbler (serves 6-7)

• 1 large, ripe mango, peeled, pitted, and diced
• 1/2 fresh pineapple, peeled, cored, and diced
• 2 1/2 cups fresh rhubarb (approximately 5-6 medium sized stalks), diced
• 1/2 cup + 1/3 cup white sugar
• 2/3 cup flour, divided (in 2)
• 1/4 cup cold butter
• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 1/4 tsp. nutmeg
• 1/3 cup finely chopped almonds (pecans or walnuts could also be used)

1.  Combine mango, pineapple, rhubarb, and white sugar in a large bowl.  Mix well, cover with plastic wrap, and set aside for 10-15 minutes.
2.  In another bowl, combine 1/3 cup flour, oats, brown sugar, and nutmeg; mix well.
3.  Cut in butter with a pastry blender and continue blend until the mixture forms small crumbly chunks.  Stir in almonds.  Set aside.
4.  Mix the other 1/3 cup flour into the fruit.
5.  Pour the fruit into a 9" round baking dish with deep edges.  I recommend that you use a dish deep enough that the fruit only comes about halfway up the side; if you don't have one that deep you might choose a 9x13 cake pan instead.
6.  Cover the fruit with the crumble mixture.
7.  Bake 40 minutes at 375 degrees.  Allow to cool a bit so it's less liquidy before eating.

Note: I have a weakness for warm cobblers, so I recommend letting this cool until it's still warm but not hot, and then topping it with Cool Whip or vanilla ice cream for an excellent melty, fruity, cobbler-y treat.