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.
When I’m going to swap out flour I always pick a 1-to-1 GF flour like this King Arthur bag or Bob’s Red Mill bag. Using a direct swap makes baking gluten free easy.
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?
- Vanilla Ice Cream
- Nutty Granola
- Coconut Syrup
- Fresh Raspberries
- Homemade Yogurt
This Easy Pineapple Cobbler can be made using fresh pineapple or canned pineapple which makes this summer dessert is perfect all year round!
- 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.
Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 121mgCarbohydrates: 33gFiber: 1gSugar: 24gProtein: 2g
Nutrition information isn’t always accurate.
Over 30 Delicious Cobbler Recipes – 3 Boys and a Dog – 3 Boys and a Dog
Friday 3rd of April 2020
[…] 2. Add a tropical taste to dessert with this Pineapple Cobbler! […]
Tuesday 4th of September 2012
Oh, I never would have thought to make cobbler with pineapple. This looks super yummy! Baking some in small jars is a great idea! Good for child size portions with less mess!Thanks for linking up to Friday Fascinations! Don't forget to come back and link up to this week's party! http://domesticrandomness.blogspot.com/2012/08/friday-fascinations-4-everything-linky.html
The Mandatory Mooch
Wednesday 22nd of August 2012
This looks so yummy!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. www.mandatorymooch.blogspot.com
Sunday 19th of August 2012
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.Come Back Soon!Miz Helen
Saturday 18th of August 2012
Thanks so much for sharing at Heavenly Treats Sunday!