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
- 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.
- 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.
- Bake for 25 minutes. The pineapple will sink and the topping will turn golden brown and should spring back when lightly touched.
- 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.