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.
We recently visited Disney’s Aulani Resort in Hawaii. The food there was truly amazing…not one bad meal our entire trip. There was one dessert that I was totally floored by, though. In fact, we ate at the buffet a second time on our last night there for the sole purpose of my getting to enjoy this Pineapple Cobbler one last night.
Being the smartie that I am, I asked the server if there was any chance I could get the recipe. There are some Disney recipes that are kept secret, but they are often quite generous with recipes if you ask. So I did, and within 24 hours the chef has emailed me this very recipe! I couldn’t wait to get back home to try it out for myself.
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 having this way. Of course since pineapple is the most popular fruit in Hawaii, this recipe made perfect sense.
I picked up a couple of pineapples at the grocery store (in case one was bad!) and I was glad I did since one of them was nasty. If you’ve made cobbler before, this recipe will be a breeze for you, and if you hadn’t, I promise it isn’t difficult. It’s just a matter of cooking the fruit, then creating three different layers in the pan.
The recipe called for the pineapple cobbler to bake for 45 minutes, but it took nearly 10 extra minutes for mine to brown. No matter though, it was still incredibly delicious. So delicious in fact that my mom kept eating it straight out of the pan, making a complete mess of my stove-top and floor. So if you do make this for yourself, be sure to use a plate!
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1medium pineapplepeeled, cored, and diced (about 4 cups)
1/3cuppacked light brown sugar
For the cobbler base:
1/2cupwhole or 2% milk
For the Crumble:
6tablespoonsbuttercut in cubes
Preheat oven to 350°F. Butter a small (11x7 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.
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.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.