This easy pineapple cobbler is made with fresh pineapple and just a handful of simple ingredients. Best of all, it comes together quickly without a mixer or any other special equipment!
This post is sponsored by Sprouts. As always, opinions are 100% my own—thank you for supporting the brands that make IBK possible!
Move over, blackberry cobbler! Pineapple cobbler is here! And if you haven’t tried pineapple cobbler before then let me tell you: DO IT soon.
As you know by now, I’m a huge Sprouts fan. Their produce is not only the freshest, but their prices are the best.
And good produce is key here—the pineapple I used in this cobbler? SO GOOD. Without the amazing (super sweet) pineapple I picked up at Sprouts, this cobbler wouldn’t have been half as special.
Why you’ll love this pineapple cobbler:
- It’s packed with fresh pineapple rather than canned to ensure that your cobbler tastes like a tropical vacation
- It’s really easy to make, requiring just a few minutes of active time and a little stirring
- You probably have most or all of the ingredients in your kitchen right now. If not, they’re readily available at grocery stores!
How to make your cobbler
- Combine pineapple chunks, a little sugar, and lemon zest together in a bowl
- Stir until the pineapple is coated in the sugar, then let sit for 10 minutes
- Combine flour, whole milk, and a few more ingredients
- Stir together until smooth
- Pour melted butter into a 9-inch baking dish
- Pour the batter evenly over the butter
- Spoon the pineapple (and any juices left in the bowl!) over the batter
- Bake about 50 minutes, until the juices bubble and the top is golden
- This recipe calls for 2 1/2 cups of pineapple. You should only need 1 pineapple to get that amount unless the pineapple is really, really small. (I can usually get 4 cups of pineapple from one fruit.)
- Taste your pineapple before adding the sugar. If it’s not very sweet you can add up to 1/4-cup of additional sugar.
- Cut your pineapple into chunks about 1/2-inch to 1-inch thick. (I like it on the smaller size because it’s easier to eat but that’s up to you.)
- The lemon zest helps brighten the flavor of the pineapple but if you don’t have a lemon on hand you can omit the zest.
- I recommend cooling your dessert for at least half an hour before serving it so the juices can set up a little but you really can serve it right out of the oven—it will just be a little more messy.
How to store
Uneaten cobbler can be stored, covered with plastic wrap or aluminum foil, in the fridge for up to 3 days.
Be sure to cool your cobbler completely before covering and refrigerating it. (If you cover it while it’s warm it can sweat.)
I don’t recommend freezing the cobbler.
You can serve this warm from the oven or cold the day after it’s made.
I love to serve any cobbler with vanilla ice cream, but there are lots of options for toppings!
- Coconut sorbet would be delicious, like a piña colada
- Mango sorbet
- Strawberry ice cream and/or strawberry sauce
- Whipped cream is always a good option (if you go that route you might consider a sprinkle of toasted coconut on top too!)
Did you make this pineapple cobbler? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Pineapple cobbler is an easy, from scratch recipe that uses fresh pineapple chunks. Served with a scoop of vanilla ice cream you can't beat this as a summer dessert!
- 2 1/2 cups fresh pineapple chunks*
- 1 1/4 cups granulated sugar divided
- 1 tablespoon finely grated lemon zest
- 8 tablespoons unsalted butter melted
- 1 cup all-purpose flour
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees.
- Stir the pineapple chunks, 1/4 cup of the sugar, and the lemon zest together in a medium bowl. Let the mixture sit for 10 minutes, stirring a few times.
- Once the pineapple mixture has been sitting for 10 minutes, pour the melted butter into the bottom of a 9-inch square (or 11- by 7-inch) baking dish.
- Stir the flour, remaining 1 cup of sugar, milk, baking powder, and salt together in a mixing bowl until smooth. Pour evenly over the melted butter.
- Spoon the pineapple mixture (and any juices the pineapple has given off) into an even layer on top of the cobbler batter. Don’t be tempted to stir or swirl the batter and the fruit together!
- Set baking dish on a large baking sheet in case any juices bubble over, and bake 48 to 58 minutes, until the pineapple has sunk to the bottom of the pan and the topping is golden brown.
- Let cool on a wire rack for 30 minutes to an hour—longer is fine—so the juices can set up a bit, then serve with whipped cream or ice cream or even just a dusting of powdered sugar.
- *You should easily be able to get 2 1/2 cups of pineapple from one pineapple. Cut the fruit into 1/2-inch to 1-inch chunks.
- If your pineapple isn’t very sweet you can mix up to another 1/4 cup of sugar into the fruit mixture.
- Uneaten cobbler can be stored, covered, in the fridge for up to 3 days. (Be sure to cool your cobbler completely before covering and refrigerating it.)