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.