Pineapple Cobbler is a tropical-inspired dessert that takes the classic cobbler recipe to a whole new level with the addition of shredded coconut. The combination of juicy pineapple, sweet coconut, and buttery biscuit topping creates a dessert that's both comforting and exotic.
Neidio i:
The filling for this cobbler starts with fresh, juicy pineapple that's cut into cubes and combined with shredded coconut, cornstarch, granulated sugar, light brown sugar, fresh lemon juice, and coconut extract. This mixture is then spooned into a buttered baking dish, ready to be topped with the homemade sweet coconutty biscuit dough.
The biscuit dough is made with a combination of all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, cold unsalted butter, coconut extract, buttermilk, and shredded coconut. The addition of coconut to the biscuit dough adds a subtle tropical flavor and a slight crunch to the finished product.
The biscuit dough is then spooned over the top of the pineapple mixture and sprinkled with Demerara sugar before being baked until the topping is golden brown and the filling is thick and bubbly. The finished cobbler is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of sweet pineapple, shredded coconut, and buttery biscuits creates a dessert that's comforting and is sure to please even the most discerning dessert lover.
This Pineapple and Coconut Cobbler recipe is perfect for any occasion, from summer barbecues to cozy winter nights. It's easy to make with simple ingredients and can be enjoyed all year round. Whether you're in the mood for something comforting, this dessert is sure to satisfy your sweet tooth and transport you to a tropical paradise.
Am fwy o ryseitiau crydd ffrwythau, gwnewch yn siŵr eich bod yn edrych ar ein hopsiynau blasus eraill fel Crydd eirin gwlanog, Crydd Llus, Cobber Eirin, Crydd afal, ac Crydd Mefus. Mae'r pwdinau ffrwythau hyn yn berffaith ar gyfer unrhyw achlysur ac yn sicr o fod yn bleserus gan y dorf. Arbrofwch gyda gwahanol gyfuniadau ffrwythau a thopinau i greu eich fersiynau unigryw eich hun o ryseitiau crydd clasurol.
Sut i Wneud Crydd Pîn-afal
Nodyn: Darperir y cyfarwyddiadau llawn yn y cerdyn rysáit isod.
Cynheswch y popty i 375°F a gosodwch rac popty yn y safle canol. Irwch ddysgl bobi 11” x 8.75” gyda menyn; neilltuo. Mewn powlen ganolig, cyfunwch y pîn-afal, siwgrau, sudd lemwn, cornstarch, dyfyniad cnau coco, a chnau coco wedi'u rhwygo. Trowch i'w ymgorffori a'i roi o'r neilltu. Mewn powlen fawr, chwisgwch y blawd, siwgrau, powdr pobi, soda pobi, cnau coco wedi'i dorri'n fân, a halen kosher. Ychwanegwch y menyn ciwbig, a gweithiwch ef i mewn i'r cymysgedd blawd gyda thorrwr crwst neu'ch dwylo nes ei fod yn debyg i friwsion bara bras.
Whisk buttermilk and coconut extract together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula just until combined; do not overmix. If needed, add a tablespoon or two of buttermilk at a time until the biscuit dough reaches a moist but not wet consistency. Transfer the pineapple mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the pineapple mixture; sprinkle with the remaining tablespoon of Demerara sugar.
Bake until the tops are golden brown, and juices are thick and bubbling, for about 45 to 50 minutes. If the biscuits are browning too much, cover loosely with foil. Tynnwch y sosban o'r popty a gadewch i'r crydd oeri ychydig cyn ei weini gyda sgŵp o hufen iâ fanila neu ddolop o hufen chwipio.
Gwyliwch Sut i'w Wneud
Gweld mwy o Ryseitiau Crydd Ffrwythau:
Rysáit
Easy Pineapple Cobbler
offer
- Rwber
- Ffoil sbatwla
- Pori
- Cutter
Cynhwysion
Ar gyfer y Llenwad Pîn-afal:
- 2 llwy fwrdd corn corn
- 6 llwy fwrdd siwgr gronnog
- 6 llwy fwrdd siwgr brown ysgafn neu siwgr gronynnog
- 1 llwy fwrdd sudd lemon ffres
- 1 llwy de dyfyniad cnau coco neu echdyniad fanila
- 1 pîn-afal ffres cyfan (tua 4 cwpan), wedi'i dorri'n giwbiau
- 1 cwpan cnau coco wedi'i falu wedi'i falu
Ar gyfer y Bisgedi Melys:
- 1-½ cwpanau blawd pob bwrpas
- ¼ cwpan cnau coco wedi'i falu wedi'i falu
- 3 llwy fwrdd siwgr gronnog
- 2 llwy fwrdd siwgr brown golau
- ¾-1 llwy de powdr pobi
- ¼ llwy de soda pobi
- ¼ llwy de halen kosher
- 1 glynu (8 llwy fwrdd) o fenyn oer heb halen, wedi'i ddeisio
- ¾ cwpan ynghyd â 2 lwy fwrdd o laeth menyn neu laeth menyn cartref , oer
- 1 llwy de dyfyniad cnau coco neu fanila dyfyniad almon dyfyniad
- 1 llwy fwrdd Siwgr Demerara neu siwgr gronynnog , am daenellu
- Hufen iâ fanila , am wasanaethu
Cyfarwyddiadau
- Cynheswch y popty i 375°F a gosodwch rac popty yn y safle canol. Irwch ddysgl bobi 11” x 8.75” gyda menyn; neilltuo.
- Mewn powlen ganolig, cyfunwch y pîn-afal, siwgrau, sudd lemwn, cornstarch, dyfyniad cnau coco, a chnau coco wedi'u rhwygo. Trowch i'w ymgorffori a'i roi o'r neilltu.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, shredded coconut, and kosher salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs. Whisk buttermilk and coconut extract together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula just until combined; do not overmix. If needed, add a tablespoon or two of buttermilk at a time until the biscuit dough reaches a moist but not wet consistency.
- Transfer the pineapple mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the pineapple mixture; sprinkle with the remaining tablespoon of Demerara sugar. Bake until the tops are golden brown, and juices are thick and bubbling, for about 45 to 50 minutes. If the biscuits are browning too much, cover loosely with foil.
- Tynnwch y sosban o'r popty a gadewch i'r crydd oeri ychydig cyn ei weini gyda sgŵp o hufen iâ fanila neu ddolop o hufen chwipio.
Nodiadau
To reheat: If the cobbler is cold from the fridge, let it sit at room temperature for 15-20 minutes before reheating. Preheat the oven to 300°F and cover the cobbler with foil. Reheat the cobbler in the oven for about 20-25 minutes or until warm through. Remove the foil and continue reheating for an additional 5-10 minutes or until the biscuit topping is crisp. Remember that reheating the cobbler may alter the texture of the biscuit topping slightly, but the flavors will still be delicious. Enjoy the Pineapple Cobbler for days to come by storing and reheating it properly. Gwneud-Ymlaen Make the filling and the biscuit dough as directed in the recipe.
Rhowch y crydd yn y ddysgl bobi ond peidiwch â'i bobi.
Gorchuddiwch y cobler yn dynn gyda lapio plastig a ffoil alwminiwm a'i roi yn yr oergell am hyd at 1 diwrnod.
Pan fyddwch yn barod i bobi, cynheswch y popty i 375°F a thynnwch y papur lapio plastig a'r ffoil oddi ar y crydd.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Mae gwneud y Crydd Pîn-afal o flaen amser yn opsiwn gwych os ydych chi am arbed amser neu ei baratoi ar gyfer achlysur arbennig. Gwnewch yn siŵr ei storio'n iawn a'i bobi'n ffres ar gyfer y blas a'r gwead gorau. Sut i Rewi Gadewch i'r crydd oeri'n llwyr i dymheredd ystafell.
Lapiwch y cobler yn dynn gyda lapio plastig ac yna gyda ffoil alwminiwm. Labelwch y cynhwysydd gyda'r dyddiad rhewi.
Rhowch y cobler wedi'i lapio yn y rhewgell a'i rewi am hyd at 2 fis.
Pan fydd yn barod i ailgynhesu, tynnwch y cobler o'r rhewgell a gadewch iddo ddadmer yn yr oergell dros nos.
Cynheswch y popty i 300°F a gorchuddiwch y crydd gyda ffoil.
Reheat the cobbler in the oven for about 20-25 minutes or until warm through. Remove the foil and continue reheating for an additional 5-10 minutes or until the biscuit topping is crisp. Note that freezing the cobbler may alter the texture of the biscuit topping slightly, but the flavors will still be delicious. Enjoy the Pineapple and Coconut Cobbler for up to 2 months by freezing it properly and reheating it as needed.
Mae'r holl wybodaeth faethol yn seiliedig ar gyfrifiadau trydydd parti a dim ond amcangyfrif ydyw. Bydd pob rysáit a gwerth maethol yn amrywio yn dibynnu ar y brandiau a ddefnyddiwch, dulliau mesur, a maint dognau fesul cartref.