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.
Eqa e: Ukuqondiswa
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.
Ukuze uthole ezinye zokupheka ze-cobbler izithelo, qiniseka ukuthi uhlola ezinye izinketho zethu ezihlwabusayo njenge I-Peach Cobbler, I-Blueberry Cobbler, I-Plum Cobber, Umthungi we-Apple, futhi I-Strawberry Cobbler. Lawa ma-dessert anezithelo alungele noma yisiphi isenzakalo futhi aqinisekile ukuthi azojabulisa isixuku. Linga ngezinhlanganisela zezithelo ezihlukene kanye nokugcotshwa ukuze uzenzele ezakho izinguqulo ezihlukile zamaresiphi akudala e-cobbler.
Indlela Yokwenza I-Ananas Cobbler
Note: Imiyalo egcwele inikezwe ekhadini leresiphi elingezansi.
Hlangisa ihhavini ku-375 ° F bese usetha i-oven rack endaweni ephakathi. Gcoba isitsha sokubhaka esingu-11” x 8.75” ngebhotela; beka eceleni. Endishini ephakathi, hlanganisa uphayinaphu, ushukela, ijusi kalamula, i-cornstarch, ukukhishwa kukakhukhunathi, nokhukhunathi oshukiwe. Govuza ukuze uhlanganise futhi ubeke eceleni. Esigodini esikhulu, hlanganisa ufulawa, ushukela, i-baking powder, i-baking soda, ukhukhunathi oqoshiwe, nosawoti we-kosher. Faka ibhotela eliyi-cubed, bese ulisebenzisa engxubeni kafulawa nge-pastry cutter noma izandla zakho kuze kube sengathi imvuthuluka yesinkwa.
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. Susa i-pan kuhhavini bese uvumela i-cobbler ipholile kancane ngaphambi kokuyikhonza nge-vanilla ice cream noma i-dollop kakhilimu ohlutshiwe.
Buka Indlela Yenziwa Ngayo
Bona amanye amaresiphi e-Fruit Cobbler:
Iresiphi
Easy Pineapple Cobbler
Amathuluzi
- Rubber
- I-Spatula Foil
- Ubusika
- Isikebhe
Izithako
Okokugcwalisa Uphayinaphu:
- 2 wezipuni cornstarch
- 6 wezipuni ushukela granulated
- 6 wezipuni ushukela onsundu ngokukhanyayo noma ushukela granulated
- 1 isipuni ijusi elimnandi lemon
- 1 isipuni i-coconut extract noma i-vanilla extract
- 1 uphayinaphu omusha (cishe izinkomishi ezi-4), uthathe ama-cubes
- 1 cup ukhukhunathi oshukiwe wamnandi
For the Sweet Biscuit:
- 1-½ izinkomishi ufulawa wonke
- ¼ cup ukhukhunathi oshukiwe wamnandi
- 3 wezipuni ushukela granulated
- 2 wezipuni ishukela elibomvu elibomvu
- 1-¾ amathisipuni iphawuda wokubhaka
- ¼ isipuni okukhukhumalisa amakhekhe
- ¼ isipuni usawoti wokugcoba
- 1 Ukunamathela (8 wezipuni) ibhotela elibandayo elingenasawoti, lisikiwe
- ¾ cup kanye nezipuni ezi-2 zebhotela noma ibhotela eyenziwe ekhaya ,kubanda
- 1 isipuni i-coconut extract noma i-vanilla extract almond extract
- 1 isipuni I-Demerara ushukela noma ushukela ogqamile , sokufafaza
- U-ayisikhilimu we-Vanilla , ngokukhonza
Imiyalelo
- Hlangisa ihhavini ku-375 ° F bese usetha i-oven rack endaweni ephakathi. Gcoba isitsha sokubhaka esingu-11” x 8.75” ngebhotela; beka eceleni.
- Endishini ephakathi, hlanganisa uphayinaphu, ushukela, ijusi kalamula, i-cornstarch, ukukhishwa kukakhukhunathi, nokhukhunathi oshukiwe. Govuza ukuze uhlanganise futhi ubeke eceleni.
- 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.
- Susa i-pan kuhhavini bese uvumela i-cobbler ipholile kancane ngaphambi kokuyikhonza nge-vanilla ice cream noma i-dollop kakhilimu ohlutshiwe.
amanothi
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.
Hlanganisa i-cobbler endishini yokubhaka kodwa ungayibhaki.
Mboza i-cobbler ngokuqinile ngepulasitiki yokugoqa kanye ne-aluminium foil futhi ufake efrijini kuze kube usuku olungu-1.
Uma usulungele ukubhaka, shisa ihhavini kusengaphambili ibe ngu-375 ° F bese ususa ukugoqa kwepulasitiki ne-foil ku-cobbler.
Bake the cobbler for 45-50 minutes or until the biscuit topping is golden brown and the filling is bubbly. Ukwenza i-Ananas Cobbler ngaphambi kwesikhathi kuyindlela enhle uma ufuna ukonga isikhathi noma ukuyilungiselela umcimbi okhethekile. Vele uqiniseke ukuthi uyigcina kahle futhi uyibhake iyintsha ukuze uthole ukunambitheka okuhle nokuthungwa. Indlela Yokuqandisa Vumela i-cobbler ukuthi iphole ngokuphelele ekamelweni lokushisa.
Gcoba i-cobbler ngokuqinile ngokugoqa ngepulasitiki bese usebenzisa i-aluminium foil. Lebula isitsha esinedethi yokuqandisa.
Faka i-cobbler egoqwe efrijini bese uyiqhwa kuze kube yizinyanga ezi-2.
Uma usulungele ukushisisa kabusha, susa okokuhuqa efrijini futhi usivumele ukuba sincibilike esiqandisini ubusuku bonke.
Hlangisa ihhavini ku-300 ° F bese umboza i-cobbler nge-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.
Lonke ulwazi lokudla okunempilo lusekelwe ezibalweni zezinkampani zangaphandle futhi luwukulinganisa kuphela. Iresiphi ngayinye kanye nenani lokudla okunempilo kuzohluka kuye ngemikhiqizo oyisebenzisayo, izindlela zokulinganisa, nosayizi bezingxenye zomuzi ngamunye.