Easy Pineapple Cobbler Recipe
I LOVE PINEAPPLES! Growing up in Hawaii, we had pineapple a lot! It was just always there and I think I was a little spoiled by it being available year round. Living in West Virginia means that good pineapples are hard to come by. Sure we get them in the stores but they just aren’t the same. You better believe when I do travel back to Hawaii to visit family that I enjoy fresh pineapple every day!
Cobbler is a summer staple for us. Its a great way to use seasonally fresh fruit from the farmer’s market and they usually feed a crowd. I think that you can make a cobbler with just about any fruit. What flavor of cobbler is your favorite?
As much as I love this pineapple version, I think that blueberry cobbler will forever be a classic American summer dessert!
Can I make 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.
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 – 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’s the difference between a Cobbler and a Pie?
First off, we all know that a pie has a crust, a filling, and most times a top crust. You can spend up to an hour making a homemade pie crust, or use a store bought one. Pies generally take a while to cool down and “set-up”.
Cobblers on the other hand have the fruit on the bottom and a cake-like/biscuit-like topping. Cobblers cook and cool faster and they are totally interchangeable with the fruit. This version doesn’t have the little “cobblestones” on top, but it sure is delicious!
What should I put on my cobbler?
- 1 C Flour
- Pinch of Salt
- 1 C Sugar
- 1 Tbls. Baking Powder
- 1/2 cup Butter, melted and cooled
- 3/4 C Milk
- 1 20 oz. can of Pineapple Chunks, drained
- Preheat oven to 375 deg F.
- Combine dry ingredients and add in milk. Stir to combine. Add in the melted butter and fold until combined.
- Add to a 9 x 13 pan and cover with pineapple chunks.
- Bake 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.
- Allow to cool slightly and serve with warm with ice cream or whipped cream.
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