Passionate Pineapple Cobbler

I’ve been obsessed with pineapple recipes lately. Not that kind that pair pineapple with meat, I’m not too fond of that, but rather dessert type things.

So I ran across some cobbler recipes, and discarded certain things I did not care for, and added a few that I did, and of course, eventually came up with this rather delectable offering that helps to assuage my pineapple addiction.

You can vary this a bit of course. You could add other fruit to it, but that will dilute the pineapple flavor, and for me, that was the point.


  • 1 20 oz can of crushed pineapple with juice (unsweetened)
  • 1 8 oz can of pineapple chunks, with juice (unsweetened)
  • 1/3 c sugar
  • 4 Tbsp cornstarch
  • 3 Tbsp butter
  • 1 1/3 c flour
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp butter, cut in small pieces
  • 2/3 c cream of 1/2 c milk
  • 3 tbsp milk or cream for glazing
  • 1 c of sweetened coconut
  • 2 tbsp sugar for top
  • 2/3 c pecans, chopped


  1. Place the pineapple, sugar, cornstarch and 3 tbsp butter in a saucepan and heat until just bubbly and thickened. Set aside to cool.
  2. Starting with the flour, add together all the rest of the dry ingredients, and whisk together.
  3. Add the butter and with a pastry blender, work in the butter until the mixture resembles coarse breadcrumbs.
  4. Add the milk or cream, reserving a bit, and then deciding if it’s the consistency you wish, adding the rest if needed. (I like my dough to be wet but not pourable).
  5. Using a 12 x 12 square pan or similar size, pour the cooled pineapple into the pan which has been greased and floured.
  6. Cover that with the coconut.
  7. Then, with a large serving spoon, scoop spoonfuls of the dough on the top, leaving some space between scoops, until all the dough is used up. Flatten out so that all of the dough is fairly uniform in height. Brush with milk or cream and then sugar the dough tops.
  8. Sprinkle the pecans in and around the dough on the surface.
  9. Bake in a pre-heated 350° until the biscuit topping is done. Around 30 minutes.

Serves: 8

NOTE: You of course can add other fruit as I mentioned. Cherries would be the usual choice. Also the nuts can be omitted or changed to something you like better. Almonds would be great or walnuts. Cinnamon could be added to the biscuit topping batter. I would suggest 1/2 tsp. Can be served with ice-cream.


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