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Pineapple Cobbler
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!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9
Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees.
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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.
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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.
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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.
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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!
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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.
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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.
Recipe Video
Recipe Notes
- *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.)