With just a few recipe ingredients but loaded with flavor, my Pineapple Cobbler is easy to make. I use canned pineapple - it's okay to substitute with fresh pineapple. And visit my cooking blog for recipes done artfully & with humor: [ Ссылка ]
Ingredients
2 cans Pineapple chunks - 15-ounce cans. If you use pineapple slices then cut them up into bite-sized pieces. Same thing for fresh pineapple.
1 can of Pineapple syrup or juice. 2 cans may be too much for your baking dish.
*Okay to use fresh pineapple. Fresh pineapple pieces will make their own sauce as they bake. It's okay to add 1/2 cup water during the baking stage if necessary. Some recipes call for adding sugar, but I find pineapple sweet enough.
Cobbler Topping
1 cup flour - any type including wheat.
1 tablespoon baking powder - If you use self-rising flour then leave out the baking powder. However, adding baking powder to all-purpose flour will not hurt anything either.
1/2 cup of milk - or a favorite dairy substitute like soy, almond, cashew, etc.
1/4 stick of butter - about 6 slices. Okay to use favorite butter substitute or cooking oil. Okay to add more butter for a richer topping.
1 teaspoon cinnamon - optional.
*Half a teaspoon of vanilla is a tasty addition.
*For a sweet topping add a couple tablespoons of sugar to the flour. I find the pineapple syrup soaks into the flour topping as it bakes, so that's sweet enough for me.
Directions
For the dough topping, add flour then slice in about 6 pats of butter (a 1/4 of a stick of butter) or a favorite substitute like margarine or cooking oil (1/4 cup oil.) I used room-temperature butter. It's okay to add more butter (half a stick) for a richer topping.
Sprinkle on baking powder (okay to leave out if you use all-purpose flour, which has baking powder added.) Pour on 1/2 cup of milk or milk substitute.
Sprinkle on a teaspoon of ground cinnamon. This is optional as I've made Cobblers without it.
*You can also add half a teaspoon of vanilla.
Roughly mix the flour ingredients with the butter and milk for a minute, until most of the flour is wet or damp.
Preheat oven to 350 degrees.
I use a baking dish that holds about 4 cups of liquid. I like a pan with high sides, not a pie plate. If you use a very wide dish the liquid may cook out. A metal meatloaf pan with high sides works fine, too.
Add 2 cans of pineapple chunks. My pineapple came in 15-ounce cans. Use the juice or syrup of one can. You can add more syrup/juice as long as you leave an inch or so from the top of your baking dish. Reserve extra juice or syrup for later use when reheating leftovers as sauce will eventually be absorbed into the crust.
Finally, scoop on the flour dough mixture. Spread out dough across the top of the pineapple. It's okay if there are holes in the crust, the dough will expand and spread across the top of the baking dish.
Bake Pineapple Cobbler uncovered at 350 degrees for about 45 minutes. The dough topping will be lightly brown when done. Watch to make sure pineapple syrup does not cook out. You want some sweet sauce, right? Add some syrup toward the end of baking if necessary.
The liquid will rise when heated and may overflow, with the addition of an expanding dough topping -- so do leave some room at the top. I always have a pan or foil under the baking dish just in case of overflowing juice.
I like to serve Pineapple Cobbler warm with a large scoop of Ice Cream.
