# Disables all core updates. Added by SiteGround Autoupdate: define( 'WP_AUTO_UPDATE_CORE', false ); Pineapple Cobbler | Don's Roost

Pineapple Cobbler

The source of this recipe is www.allyou.com. I have not modified it but I do not own a 9-by-13 baking pan and even if I did, I would (and did) cut the recipe in half. For the half recipe I used a small, one quart, casserole dish and an 8 ounce can of Pineapple tidbits. A 9 inch pie plate should work just as well.


  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 cup sugar (or Splenda)
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 stick (1/4 lb.) unsalted butter, melted
  • 1 (20 oz.) can pineapple chunks in juice, drained


  1. Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract. Stir until smooth, then slowly stir in the melted butter.
  2. Spread the batter evenly in a 9-by-13 baking dish (it will be thin, do not worry) and scatter the pineapple chunks evenly over the batter.
  3. Bake for 25 minutes. The pineapple will sink and the topping will turn golden brown and should spring back when lightly touched.
  4. Allow cobbler to cool, but serve while still warm. Top with whipped cream or vanilla ice cream if desired.


Cobblers are a great alternative to pies. They are simple to make and do not require advanced cooking skills. This cobbler is a little different in that most will have the dough on top, which sinks into the filling while baking. In this recipe, the fruit sinks into the dough.

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