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This Pineapple Cobbler is the perfect dessert for summer! It uses fresh, sweet pineapple with a basic cobbler base and topping. Top with vanilla ice cream and caramel sauce for the ultimate indulgence.
The Best Pineapple Cobbler
We recently visited Disney’s Aulani Resort in Hawaii. There was this one dessert that I was totally floored by. The Chef’s special Pineapple Cobbler.
I asked and the chef shared the “secret” recipe with me. I was so excited because that meant I could come home and share it with you!
Now, upon reading the recipe, I realized that it’s pretty much a basic cobbler recipe, just with a different fruit that you may not be used to enjoying warm. Unless you’ve tried my Grilled Pineapple then you know how good it is! Of course since pineapple is the most popular fruit in Hawaii, this recipe made perfect sense.
Why We Love This Recipe
Fresh Pineapple! – Nothing beats fresh pineapple from Hawaii, which is where a lot of the pineapple in the US comes from. If you want Hawaiian grown pineapple, the most common that I see says “Maui Gold” on the tag.
The Crumb Topping – Unlike typical cobblers, this one is sort of like a cobbler and a crumble combined. It’s got a typical cobbler base and sweetened fruit topping, but then it has this sweet, buttery crumble topping that just takes it over the top!
It’s Really Easy, I Promise! – If you’ve made cobbler before, this recipe will be a breeze for you, and if you haven’t, I promise it isn’t difficult. It’s just a matter of cooking the fruit, then creating three different layers in the pan.
Ingredients For Pineapple Cobbler
The list of simple ingredients is a little long, but you probably have all but the pineapple in your pantry already.
- 1 medium pineapple – Fresh is absolutely best in this recipe. In a pinch, you can also use canned pineapple chunks. Just make sure to drain them really well.
- Light brown sugar – This is what I usually have in my pantry. Dark brown sugar isn’t as commonly used.
- Cornstarch – For thickening the sauce around the fruit.
For the Cobbler Base:
- All-purpose flour
- Sugar
- Whole milk – Whole is recommended, but anything you have on hand will do.
- Melted butter – Melt in the microwave then let it cool for 10 minutes.
- Baking powder – Not baking soda
- Pinch salt – Kosher salt is my salt of choice. If you use table salt, you want to use a little less.
For the Crumble Topping:
- Butter – You want to use cold butter, cut into cubes. When mixed, this will help create the “crumble” effect.
- Sugar – The recipe calls for granulated white sugar.
- All-purpose flour
- Baking powder
- Ground cinnamon
How To Make Pineapple Cobbler
See the recipe card below for full, detailed instructions
- Prep. Preheat the oven to 350°F. Grease a 2 quart baking dish. Pro Tip: Use the butter wrapper to grease the dish!
- Cook the Pineapple. Combine the pineapple and brown sugar in a large skillet over medium heat and cook until the sugar is melted and bubbly. Combine cornstarch and water and stir into the pineapple. Let it simmer and create a syrupy sauce. Remove from the heat.
- Make the Cobbler Base. Combine the ingredients for the cobbler in a bowl and pour the batter into the bottom of the prepared baking dish. Top with the cooked pineapple.
- Make the Crumble Topping. Mix together the ingredients for the crumble topping using a fork (or a pastry cutter if you have one). Spread the mixture evenly over the pineapple.
- Bake. The original recipe I was given called for the pineapple cobbler to bake for 45 minutes, but it took nearly 10 extra minutes for mine to turn golden brown. Keep in mind that every oven is different. No matter though, it was still incredibly delicious.
How To Serve Homemade Cobbler
You really can’t go wrong with a scoop of vanilla ice cream on top of any cobbler, especially this one. Whipped cream or Cool Whip is also delicious.
If you want to make it extra special, try drizzling some creamy caramel sauce over the ice cream.
Variations
I think this easy pineapple cobbler recipe is pretty special on its own, but there are a few ways you could dress it up even more.
Add nuts to the topping. Chopped macadamia nuts, walnuts, or pecans would add a nice crunch to the crumble topping.
Mix-in other fruits. Fruits like cherries, blackberries, strawberries, or even peaches would be a delicious addition.
Make Ahead and Storage
Make Ahead – You can make the cobbler up to a day in advance, keeping it tightly covered in the refrigerator once it’s fully cooled down. Reheat in the oven just long enough to warm it up, or serve at room temperature.
Storing Leftovers – If you have leftover cobbler you should tightly cover it with plastic wrap and store it in the fridge. You can enjoy it chilled or warmed up. It will last about 3-4 days, but may become a little watery after the first couple of days.
Freezing – To freeze the whole cobbler, let it cool completely then tightly cover with plastic wrap. Wrap it up with foil and freeze for up to 3-4 months. To reheat, thaw completely in the refrigerator overnight, then serve chilled or reheat in the oven.
More Delicious Cobbler Desserts
- Easy Peach Cobbler
- Sweet Potato and Apple Cobbler
- Easy Apple Cobbler with Snickerdoodle Topping
- Triple Berry Sugar Cookie Cobbler
Pineapple Cobbler
Ingredients
- 1 medium pineapple peeled, cored, and diced (about 4 cups)
- 1/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- ¼ cup water
For the cobbler base:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup whole or 2% milk
- 1/4 cup melted butter
- 1/4 teaspoon baking powder
- Pinch salt
For the Crumble:
- 6 tablespoons butter cut in cubes
- 1/2 cup sugar
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Butter a small (11×7 or 8x8inch) baking pan or casserole dish; set aside.
- Combine pineapple and brown sugar in a medium sauté pan over medium heat. Cook until sugar melts and the mixture comes to a boil.
- Combine the cornstarch and the water and add to the pineapple. Bring back to a boil. Set aside.
- For the cobbler base, combine flour, sugar, milk, melted butter, baking powder, and salt in a large bowl; stir until combined. Pour batter into prepared baking pan, and top with pineapple mixture.
- For the crumble, combine the ingredients in a mixing bowl and work the mixture with a fork until it forms a crumble texture. Evenly top the cobbler with the crumble mixture.
- Bake 45-55 minutes, or until golden brown and cooked through.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi could I use canned crushed pineapple for your recipe and if so how much? Regards
You could try it with crushed pineapple but I’ve only ever used chunks and drained the liquid.
I have been trying to print this recipe for a half an hour and I am getting very frustrated. Not sure why it has a print recipe button if you are not willing to allow the recipe to be printed.
Hi Diane, It has nothing to do with my be willing to print. It’s usually the browser your using giving you trouble. Try another browser, another device or clear your cache.
I love this recipe it turns out so good and the best thing is prep time is so less.
Thank you so much for stopping by Saba! Love the feedback.
K
How much if you were using canned pineapple? Looks so good .
You need about 5 cups of fresh pineapple. A 20 ounce of pineapple can will yield about 2 drained cups. So 3 20-ounce cans should be plenty. You could probably do 2 20-ounce cans and 1 8-ounce cans. The most important thing is to make sure to drain the liquid really, really well.
I have made this a few times and it has become a family favorite! Any ideas/suggestions regarding the use of Gluten Free flour here???
Hi Connie, it’s my understand that gluten free flour works well in most recipes as a replacement for regular flour.
I love this recipe and have used it exactly as written.
Nice! Thanks for stopping by Suz Anne.
If you don’t have cornstarch can you substitute something in its place?
Cornstarch is a thickener, it’s used to thicken the fruit base of a cobbler recipe. It can be left out, but the liquid would be thinner.
Made this..it turned out great
Can I double the recipe for a 9×13 pan?
I think that would work!
I made this recipe where I live in Panamá with some very fresh piña and it was divine! I would recommend 2.5 T of corn starch, a little less sugar in the base, and adding a 1/2 t of vanilla to the base.
Just made this but substituted 1 can crushed pineapple and 1 can crushed pineapple, also added half a jar of chopped cherries instead of fresh fruit. This turned out amazing and very easy to make!