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.
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.
For more fruit cobbler recipes, be sure to check out our other tasty options like Cizmar de piersici, Blueberry Cobbler, Prune Cobber, Cobblerul cu mere, și Cizmar de căpșuni. These fruity desserts are perfect for any occasion and are sure to be a crowd-pleaser. Experiment with different fruit combinations and toppings to create your own unique versions of classic cobbler recipes.
How to Make Pineapple Cobbler
notițe: Instrucțiunile complete sunt furnizate în fișa de rețetă de mai jos.
Preîncălziți cuptorul la 375°F și puneți un grătar în poziția de mijloc. Ungeți o tavă de copt de 11” x 8.75” cu unt; pus deoparte. Într-un castron mediu, combinați ananasul, zaharurile, sucul de lămâie, amidonul de porumb, extractul de nucă de cocos și nuca de cocos mărunțită. Amestecați pentru a se încorpora și lăsați deoparte. Într-un castron mare, amestecați făina, zaharurile, praful de copt, bicarbonatul de sodiu, nuca de cocos mărunțită și sarea kosher. Adăugați untul tăiat cuburi și amestecați-l în amestecul de făină cu un tăietor de patiserie sau cu mâinile până seamănă cu pesmet de pâine grosier.
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. Remove the pan from the oven and let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Urmărește Cum să o faci
See more Fruit Cobbler Recipes:
Rețetă
Easy Pineapple Cobbler
Instrumente
- Cauciuc
- Folie de spatulă
- Patiserie
- Tăietor
Ingrediente
Pentru umplutura de ananas:
- 2 linguri amidon de porumb
- 6 linguri zahar granulat
- 6 linguri zahăr brun deschis sau zahăr granulat
- 1 lingură suc de lămâie proaspătă
- 1 linguriță extract de nucă de cocos sau extract de vanilie
- 1 ananas proaspăt întreg (aproximativ 4 căni), tăiate cubulețe
- 1 ceaşcă nucă de cocos mărunțită îndulcită
Pentru biscuitul dulce:
- 1-½ cupe făină generală
- ¼ ceaşcă nucă de cocos mărunțită îndulcită
- 3 linguri zahar granulat
- 2 linguri zahăr brun deschis
- ¾-1 lingurițe praf de copt
- ¼ linguriță bicarbonat de sodiu
- ¼ linguriță sare cușer
- 1 lipi (8 linguri) unt rece nesarat, taiat cubulete
- ¾ ceaşcă plus 2 linguri de zară sau zară de casă ,rece
- 1 linguriță extract de nucă de cocos sau extract de vanilie extract de migdale
- 1 lingură Zahăr demerara sau zahăr granulat , pentru stropire
- Inghetata de vanilie , pentru servire
Instrucțiuni
- Preîncălziți cuptorul la 375°F și puneți un grătar în poziția de mijloc. Ungeți o tavă de copt de 11” x 8.75” cu unt; pus deoparte.
- Într-un castron mediu, combinați ananasul, zaharurile, sucul de lămâie, amidonul de porumb, extractul de nucă de cocos și nuca de cocos mărunțită. Amestecați pentru a se încorpora și lăsați deoparte.
- 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.
- Remove the pan from the oven and let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
notițe
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. Faceți înainte Make the filling and the biscuit dough as directed in the recipe.
Assemble the cobbler in the baking dish but do not bake it.
Cover the cobbler tightly with plastic wrap and aluminum foil and refrigerate for up to 1 day.
When ready to bake, preheat the oven to 375°F and remove the plastic wrap and foil from the cobbler.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Making the Pineapple Cobbler ahead of time is a great option if you want to save time or prepare it for a special occasion. Just be sure to store it properly and bake it fresh for the best flavor and texture. Cum să înghețe Allow the cobbler to cool completely to room temperature.
Wrap the cobbler tightly with plastic wrap and then with aluminum foil. Label the container with the date of freezing.
Place the wrapped cobbler in the freezer and freeze for up to 2 months.
When ready to reheat, remove the cobbler from the freezer and let it thaw in the refrigerator overnight.
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. 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.
Toate informațiile nutriționale se bazează pe calcule ale unor terți și sunt doar o estimare. Fiecare rețetă și valoarea nutrițională va varia în funcție de mărcile pe care le utilizați, de metodele de măsurare și de mărimea porțiilor pe gospodărie.