Easy Pineapple Cobbler
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.
Tools
- Rubber
- Spatula Foil
- Pastry
- Cutter
Ingredients
For the Pineapple Filling:
- 2 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar or granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon coconut extract or vanilla extract
- 1 whole fresh pineapple (about 4 cups), cut into cubes
- 1 cup sweetened shredded coconut
For the Sweet Biscuit:
- 1-½ cups all-purpose flour
- ¼ cup sweetened shredded coconut
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1-¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (8 tablespoons ) cold unsalted butter, diced
- ¾ cup plus 2 tablespoons buttermilk or homemade buttermilk ,cold
- 1 teaspoon coconut extract or vanilla extract almond extract
- 1 tablespoon Demerara sugar or granulated sugar , for sprinkling
- Vanilla ice cream , for serving
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 11” x 8.75” baking dish with butter; set aside.
- In a medium bowl, combine the pineapple, sugars, lemon juice, cornstarch, coconut extract, and shredded coconut. Stir to incorporate and set aside.
- 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.
Notes
How to Store & Re-Heat
To store: The cobbler can be kept covered with plastic wrap at room temperature for up to 1 day or in the refrigerator for up to 3 days. Keep in mind that the biscuit topping may become slightly soggy when stored in the refrigerator.
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.
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. How to Freeze 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.
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.
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. How to Freeze 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.
Nutrition Facts
Easy Pineapple Cobbler
Amount per Serving
Calories
286
% Daily Value*
Fat
6
g
9
%
Saturated Fat
5
g
31
%
Trans Fat
0.004
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.4
g
Cholesterol
3
mg
1
%
Sodium
256
mg
11
%
Potassium
218
mg
6
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
45
g
50
%
Protein
3
g
6
%
Vitamin A
106
IU
2
%
Vitamin C
55
mg
67
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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