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.
U bood:
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.
Si aad u hesho cuntooyin badan oo kabista miraha ah, hubi inaad hubiso doorashooyinkeena kale ee dhadhan fiican leh sida Coachbler Peach, Blueberry Cobbler, Plum Cobber, Cobbler -ka tufaaxa, iyo Strawberry Cobbler. Macmacaanka miraha leh waxay ku fiican yihiin munaasabad kasta waxaana hubaal ah inay noqon doonaan kuwa jecel. Tijaabi isku-dar midho kala duwan iyo dusha sare si aad u abuurto noocyo kuu gaar ah oo ah cunto-cunista cobbler caadiga ah.
Sida Loo Sameeyo Cobbler Cananaaska
note: Tilmaamaha oo buuxa ayaa lagu bixiyaa kaadhka cunto karinta ee hoose.
Ku sii kululee foornada ilaa 375 ° F oo dhig maro foornada booska dhexe. Dubi 11" x 8.75" saxan dubista subag; dhinac iska dhig. In baaquli dhexdhexaad ah, ku dar cananaaska, sonkorta, liin dhanaanta, galleyda, soosaaray qumbaha, iyo qumbaha la jarjaray. Walaaq si aad isugu darto oo dhinac u dhig. In baaquli weyn, isku walaaq burka, sonkorta, budada dubista, baking soda, qumbaha jeexan, iyo cusbada kosher. Ku dar subagga la kariyey, oo ku dhex shub isku darka burka leh jeexjeex ama gacmahaaga ilaa ay u ekaato jajabyada rootiga aan la taaban karin.
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. Ka saar digsiga foornada oo ha qaboojiso wax yar ka hor intaadan u adeegin qaaddo jalaatada vaniljka ah ama dollop kareem Darwiish ah.
Daawo Sida Loo Sameeyo
Wax badan ka arag Cunnooyinka Cobbler-ka ee Miraha:
Recipe
Easy Pineapple Cobbler
Tools
- rabadhka
- Spatula Foil
- Pastry
- Mishiinka
Waxyaabaha ay ka kooban
Buuxinta Cananaaska:
- 2 qaado galleyda
- 6 qaado sonkorta lagu dubay
- 6 qaado sonkorta bunni khafiifka ah ama sonkorta granulated
- 1 qaado casiir liin cusub
- 1 qaado shaah soosaar qumbaha ama vanilj soosaaray
- 1 cananaaska cusub oo dhan (qiyaastii 4 koob), jarjar xabadaha
- 1 cup qumbaha la shiiday oo macaan
Buskudka macaan:
- 1-½ koobabka bur-macaan oo dhan
- ¼ cup qumbaha la shiiday oo macaan
- 3 qaado sonkorta lagu dubay
- 2 qaado Sonkorta cawlan ee fudud
- 1-¾ qaado shaah budada dubista
- ¼ qaado shaah Fixiso
- ¼ qaado shaah cusbo kosher ah
- 1 ku dheg (8 qaado) subag qabow oo aan cusbayn, la jarjaray
- ¾ cup lagu daray 2 qaado oo caano subag ah ama caano subag guriga lagu sameeyo ,qabow
- 1 qaado shaah laga soosaaray qumbaha ama laga soosaaray vanilj almond soosaaray
- 1 qaado Sonkorta Demerara ama sonkorta granulated , waayo rushaynta
- Jalaatada Vanilla , u adeegid
Tilmaamaha
- Ku sii kululee foornada ilaa 375 ° F oo dhig maro foornada booska dhexe. Dubi 11" x 8.75" saxan dubista subag; dhinac iska dhig.
- In baaquli dhexdhexaad ah, ku dar cananaaska, sonkorta, liin dhanaanta, galleyda, soosaaray qumbaha, iyo qumbaha la jarjaray. Walaaq si aad isugu darto oo dhinac u dhig.
- 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.
- Ka saar digsiga foornada oo ha qaboojiso wax yar ka hor intaadan u adeegin qaaddo jalaatada vaniljka ah ama dollop kareem Darwiish ah.
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. Horay u Samaynta Make the filling and the biscuit dough as directed in the recipe.
Ku soo ururi koblaha saxanka dubista laakiin ha dubin.
Ku dabool daboolka si adag caag caag ah iyo bireed aluminium ah oo qaboojiyaha ilaa 1 maalin.
Markaad diyaar u tahay inaad dubto, ku sii kululee foornada ilaa 375 ° F oo ka saar balaastigga balaastigga ah.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Samaynta Cobbler-ka Cananaaska wakhti ka hor waa ikhtiyaar weyn haddii aad rabto inaad wakhti badbaadiso ama aad u diyaargarowdo munaasabad gaar ah. Kaliya iska hubi inaad si sax ah u kaydiso oo aad u dubto dhadhanka iyo dhadhanka ugu fiican. Sida loo qaboojiyo U ogolow kabo-baraha inuu si buuxda ugu qaboojiyo heerkulka qolka.
Si adag ugu duub balaastigga caaga ah ka dibna ku dheji aluminium bireed. Ku calaamadee weelka taariikhda qaboojinta.
Ku rid qaboojiyaha duuban qaboojiyaha oo qaboojiya ilaa 2 bilood.
Markaad diyaar u tahay inaad dib u kululeyso, ka saar kobbareeyaha qaboojiyaha oo ha ku dhalaali qaboojiyaha habeenkii.
Ku sii kululee foornada ilaa 300F oo ku dabool daboolka foornada.
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.
Dhammaan macluumaadka nafaqadu waxay ku salaysan yihiin xisaabinta qolo saddexaad waana qiyaas kaliya. Cunto kasta iyo qiimaha nafaqadu way kala duwanaan doonaan iyadoo ku xidhan noocyada aad isticmaashid, hababka cabbiraadda, iyo cabbirka qaybta qoyskiiba.