This Easy Pineapple Cobbler is my go-to dessert allrounder. Why? Because it’s a year-round rockstar. Whether you have fresh pineapple from the market or a tin of canned pineapple in the pantry, you are only minutes away from a bubbly, buttery masterpiece! It’s Southern comfort meets island vibes, and it is foolproof.
Growing up in Hawaii, I didn’t realize how spoiled I was. Pineapple wasn’t a treat, it was a lifestyle! Whether it was fresh from the roadside stand or a staple in our kitchen, it was always there.
Check out my other cobble recipes.
Step by Step
- Preheat oven to 375° F (180° C).
- Peel the fresh pineapple and cut off stalk. Chop into small pieces and set aside.
- Combine all of the dry ingredients in a bowl and add in milk. Stir to combine. Add in the molten butter and fold until combined.
- Grease a 9 x 13 pan and fill in the dough. Top evenly with the pineapple chunks.
- Bake in the oven for 25 minutes.
- You’ll see the pineapples drop to the bottom of the dish and the cobbler will puff up and turn golden brown.
- Remove from oven. Allow to cool slightly and serve warm with ice cream or whipped cream.
My tips
Equipment
Nutrition
Video
Don’t miss more success tips below.
Can I make this cobbler Gluten Free?
You bet! YES! You can make this pineapple cobbler recipe gluten-free. The only substitution to make is to swap out the flour for GF Flour, or almond flour. When I’m going to swap out flour I always pick a 1-to-1 GF flour.
Should I use canned or fresh pineapple for this cobbler?
Short: Both is fine! While I usually say “fresh is best,” for this specific cobbler, canned pineapple is actually the secret winner! If you use fresh, you’ll need to add about 1/4 cup (60ml) of extra liquid to ensure the batter doesn’t turn out dry.
How to reheat leftovers without it being soggy
If you have leftovers (a rare occurrence in my house!), store them in an airtight container in the fridge. To revive that “fresh from the oven” texture, skip the microwave!
Pop a serving into the air fryer or oven at 350°F (or 180°C) for about 5-8 minutes. It re-crisps the buttery top while keeping the pineapple centers juicy.
How do I cut a fresh pineapple?
Learning to cup a pineapple can be intimidating if you’re not sure what to do. Here’s how I learned how to slice a pineapple.
- Lay the pineapple on its side and slice off the top and bottom.
- Stand the pineapple back up and slowly cut down the sides of the pineapple to remove the thick outer layer. You’ll make about 8 – 10 cuts around the pineapple as you slowly remove the skin.
- Once all the skin is removed, look for the “eyes”. Those are the little indentations that didn’t quite get removed when slicing off the skin. Use a sharp knife to dig those out and discard.
- Slice the pineapple into quarters, just as like you would an apple.
- Remove the core of the pineapple. Slice the tough center core away from the pineapple flesh.
- Cut each long quarter in half lengthwise and cut into 1-inch chunks.
What should I put on my cobbler?
Of course, you can enjoy the pineapple cobbler as is, or you can top it with:
- Vanilla Ice Cream
- Nutty Granola
- Coconut Syrup
- Fresh Raspberries
- Homemade Yogurt
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