This cobbler combines the tropical sweetness of pineapple with a rich, creamy custard-like filling, all topped with a golden, buttery crust. It’s a delightful dessert that’s perfect for any occasion.
Ingredients:
- For the Filling:
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/2 cup milk
- Optional: 2 tablespoons melted butter, for brushing
- Optional: sprinkle of sugar.
Instructions:
- Prepare the Filling:
- In a medium saucepan, combine the undrained crushed pineapple, sugar, cornstarch, and nutmeg.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Reduce heat to low and cook for 1 minute more, stirring constantly.
- Remove from heat and stir in the heavy cream, milk, and vanilla extract. Set aside.
- Prepare the Cobbler Topping:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Assemble and Bake:
- Pour the pineapple filling into an ungreased 8×8 inch or 9×9 inch baking dish.
- Drop spoonfuls of the cobbler topping evenly over the filling.
- Optional: brush the top of the cobbler with melted butter, and sprinkle with a little sugar.
- Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let it cool slightly before serving.
- Serve:
- Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
- Enjoy!