Easy Pineapple Cobbler
User Reviews
5
Easy Pineapple Cobbler
Description
Easy Pineapple Cobbler features a filling made from fresh pineapple cubes coated with granulated and light brown sugars, lemon juice, cornstarch thickener, coconut extract, and shredded coconut which lends a tropical flavor base. The topping is a sweet biscuit dough incorporating flour, sugars, baking powder, baking soda, salt, diced cold butter, buttermilk, and coconut extract with additional shredded coconut for texture.
The biscuit dough is gently mixed to avoid toughness, then dolloped over the pineapple filling in a prepared baking dish. Baking at 375°F sets the biscuit topping golden brown and the pineapple filling bubbles, melding flavors and textures. The result is a combination of juicy, sweet tropical fruit under a tender, crumbly biscuit crust with a hint of coconut.
This cobbler is typically served warm with vanilla ice cream to balance the warmth and enhance richness. It can be enjoyed as a dessert or comforting treat across occasions.
Storing the cobbler covered at room temperature for a day or refrigerated for up to three days is possible though the biscuit topping may soften. Reheating is best done in a 300°F oven covered with foil to warm through while preventing drying, with additional uncovered time to crisp the topping again. The dish can be assembled ahead and baked fresh, or frozen tightly wrapped for up to two months and thawed prior to reheating.
Ingredients
For the Pineapple Filling:
- 2 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar or granulated sugar
- 1 tablespoon lemon juice fresh
- 1 teaspoon coconut extract or vanilla extract
- 1 pineapple about 4 cups), cut into cubes, whole fresh
- 1 cup coconut sweetened shredded
For the Sweet Biscuit:
- 1-½ cups all-purpose flour
- ¼ cup coconut sweetened shredded
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1-¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (8 tablespoons ) cold unsalted butter, diced
- ¾ cup buttermilk cold, or homemade buttermilk, plus 2 tablespoons
- 1 teaspoon coconut extract or vanilla extract, almond extract
- 1 tablespoon demerara sugar for sprinkling, or granulated sugar
- vanilla ice cream , for serving
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11” x 8.75” baking dish with butter; set aside.
- In a medium bowl, combine the pineapple, sugars, lemon juice, cornstarch, coconut extract, and shredded coconut. Stir to incorporate and set aside.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, shredded coconut, and kosher salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs. Whisk buttermilk and coconut extract together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula just until combined; do not overmix. If needed, add a tablespoon or two of buttermilk at a time until the biscuit dough reaches a moist but not wet consistency.
- Transfer the pineapple mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the pineapple mixture; sprinkle with the remaining tablespoon of Demerara sugar. Bake until the tops are golden brown, and juices are thick and bubbling, for about 45 to 50 minutes. If the biscuits are browning too much, cover loosely with foil.
- Remove the pan from the oven and let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Store covered at room temperature for up to 1 day or refrigerated for up to 3 days, noting biscuit topping may soften.
- Reheat in a 300°F oven covered for 20-25 minutes, then uncovered for 5-10 minutes to crisp topping.
- Assemble cobbler in advance, refrigerate tight-wrapped up to 1 day before baking fresh.
- Freeze fully cooled cobbler wrapped in plastic and foil for up to 2 months; thaw overnight in refrigerator before reheating.
User Reviews
Overall Rating
5
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