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.
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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.
Kuti uwane mamwe mabikirwo emichero, ive shuwa yekutarisa dzimwe dzedu dzinonaka sarudzo senge Peach Cobbler, Blueberry Cobbler, Plum Cobber, Apple cobbler, uye Strawberry Cobbler. Aya madhiri emuchero akakwana kune chero chiitiko uye ane chokwadi chekuve chinofadza chaunga. Edza neakasiyana musanganiswa wemichero uye toppings kuti ugadzire yako yakasarudzika shanduro yekirasi cobbler mabikirwo.
Nzira yekugadzira Pineapple Cobbler
chitsamba: Mirayiridzo yakazara inopihwa mukadhi resipi pazasi.
Preheat oven kusvika 375 ° F uye isa rack yevheni panzvimbo yepakati. Zora dhishi yekubikira 11" x 8.75" nebhota; kuisa parutivi. Mumudziyo wepakati, sanganisa pineapple, shuga, muto weremoni, cornstarch, coconut extract, uye shredded coconut. Kurudzira kubatanidza uye kuisa parutivi. Muhombe huru, whisk pamwe chete upfu, shuga, hupfu hwebibiki, kubika soda, shredded kokonati, uye kosher munyu. Wedzera cubed butter, worishandisa mumusanganiswa weupfu nemucheki wepastry kana maoko ako kusvika aita sezvimedu zvechingwa.
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. Bvisa pani kubva muchoto uye rega mucheki atonhore zvishoma asati ashumira nekapu yevanilla ice cream kana dollop yekamu cream.
Tarisa Magadzirirwo Azvo
Ona mamwe Fruit Cobbler Recipes:
resipi
Easy Pineapple Cobbler
Tools
- rabha
- Spatula Foil
- Pastry
- Cutter
Ingredients
YePineapple Kuzadza:
- 2 tablespoons cornstarch
- 6 tablespoons granulated shuga
- 6 tablespoons shuga yakatsvuka kana kuti granulated sugar
- 1 mupuni fresh juice juice
- 1 teaspoon coconut extract kana vanilla extract
- 1 pineapple itsva (anenge 4 makapu), akacheka mu cubes
- 1 mukombe kokonati yakakanyiwa zvinotapira
ZveBiscuit Rinotapira:
- 1-½ makapu furawa yechinangwa chose
- ¼ mukombe kokonati yakakanyiwa zvinotapira
- 3 tablespoons granulated shuga
- 2 tablespoons tsvuku tsvuku tsvuku
- 1-¾ teaspoons baking powder
- ¼ teaspoon soda yekubikisa
- ¼ teaspoon kosher munyu
- 1 zvimiti (8 maspuni) inotonhora isina munyu ruomba, diced
- ¾ mukombe plus 2 tablespoons buttermilk kana homemade buttermilk ,kutonhora
- 1 teaspoon coconut extract kana vanilla inobvisa almond extract
- 1 mupuni Demerara shuga kana shuga yegranulated , nokuda kwokusasa
- Vanilla ice cream , yekushandira
Instructions
- Preheat oven kusvika 375 ° F uye isa rack yevheni panzvimbo yepakati. Zora dhishi yekubikira 11" x 8.75" nebhota; kuisa parutivi.
- Mumudziyo wepakati, sanganisa pineapple, shuga, muto weremoni, cornstarch, coconut extract, uye shredded coconut. Kurudzira kubatanidza uye kuisa parutivi.
- 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.
- Bvisa pani kubva muchoto uye rega mucheki atonhore zvishoma asati ashumira nekapu yevanilla ice cream kana dollop yekamu cream.
Notes
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. Make-Ahead Make the filling and the biscuit dough as directed in the recipe.
Unganidza cobbler mundiro yekubikira asi usabike.
Fukidza cobbler zvakasimba nepurasitiki yekuputira uye aluminiyumu foil uye mufiriji kusvika kune rimwe zuva.
Kana wagadzirira kubika, preheat oven kusvika 375 ° F uye bvisa purasitiki yekuputira uye foil kubva kune cobbler.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Kuita Pineapple Cobbler nguva isati yasvika isarudzo huru kana iwe uchida kuchengetedza nguva kana kuigadzirira chiitiko chakakosha. Ingova nechokwadi chekuchichengeta zvakanaka uye wochibika chiri chitsva kuitira kunaka kwakanakisisa uye kugadzirwa. Nzira yeKuomesa Bvumira cobbler kuti itonhore zvachose kusvika kune tembiricha yekamuri.
Putira chipfeko zvakasimba nepurasitiki yekuputira uye ipapo nealuminium foil. Nyora mugaba nezuva rechando.
Isa cobbler yakaputirwa mufiriji uye omesa kusvika kumwedzi miviri.
Kana wagadzirira kudziyisazve, bvisa jira kubva mufiriji uye rega rinyunguduke mufiriji kwehusiku hwose.
Preheat oven kusvika 300 ° F uye uvhare cobbler ne 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.
Ruzivo rwese rwezvekudya rwunobva pakuverenga kwevechitatu uye ingori fungidziro. Recipe yega yega uye kukosha kwekudya kunosiyana zvichienderana nemhando dzaunoshandisa, nzira dzekuyera, uye saizi yezvikamu pamhuri.