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05/21/2012

~ A Simple, Summertime Treat: Pineapple Cobbler ~

PICT0008When I think of warm and comforting fruit cobbler, I don't usually associate it with Spring or early Summer, and, pineapple is not the first fruit that pops into my mind when it comes to making cobbler.  In fact, it has never occurred to me to make cobbler with pineapple.  That said, Kitchen Encounters has been paying tribute to pineapple recipes all week, and, I just happened to have a nice-sized bowl of fresh pineapple chunks leftover in my refrigerator.  It was my intention to eat it "as is" for a snack today with some strawberries (which are also leftover). Alas, yesterday's sunshine and warm temperatures turned into today's rain and downright sheatshirt-wearing weather.  Yesterday, my ice-cold pineapple would have been refreshing -- today "not so much".  

Today is what I call a "preheat the oven day".

PICT0016And so it began -- the pondering.  What could I QUICKLY make with pineapple that would be warm and comforting (with "quickly" being the operative word).  My schedule for this upcoming week is full, plus, the fast approaching Memorial Day weekend (and my grandson David's fifth birthday) to get ready for too.  Pineapple upside down cake immediately came to mind, but my pineapple was in chunks (not pretty slices), and, my grandmother's pineapple upside down cake is a special recipe that I want to give ample time to writing.  Then, another one of her recipes came to mind:  peach cobbler.  It's super easy and super delicious, but, would it work using pineapple instead of peaches?  Well, it obviously did because I'm writing this post.

PICT0004A bit about cobbler:  Cobbler is almost always associated with a baked, deep-dish fruit or berry dessert that emerges from the oven with a semi-crispy, biscuit-like top that has been made (depending upon where you are from and who taught you how to make cobbler) with a batter, a biscuit dough, or a pastry. Cobbler recipes have been printed in European cookbooks since the early 19th century and started out as main-dish, protein-based meals. Residents of our Southern States claim cobblers to be their own, which, sorry folks, is not true.  Cobblers in the US originated in the Colonies because the English settlers were unable to make their suet puddings for lack of ingredients and equipment.  The name is said to derive from the finished product taking on the appearance of a cobbled street. 

PICT0006For preparing the pan and the batter:

4  ounces salted butter, melted and slightly cooled, for preparing pan

1  cup unbleached all-purpose flour

1  cup sugar

1  tablespoon baking powder

1/2  teaspoon ground cinnamon

1/4  teaspoon salt

3/4  cup milk

2  teaspoons coconut extract, for pineapple cobbler only (optional)

2  teaspoons pure vanilla extract, not imitation

For the fruit and topping:

3-4  cups fresh pineapple chunks, or peeled and sliced fresh peaches

1/2  cup firmly-packed dark brown sugar

PICT0004 PICT0003~ Step 1.  In an 8" x 8" x 2" baking dish, melt the butter. Tilt the dish to coat the bottom with the melted butter.  Set aside.

Note:  Pineapple contains enzymes that react with metal.  For best results, use glass baking dishes when baking with pineapple.

PICT0007

~ Step 2.  In a large mixing bowl, using a large rubber spatula, stir together the flour, sugar, baking powder, cinnamon and salt.

PICT0014~ Step 3. Add the milk and extracts. Fold until a smooth batter forms. This will take less than 1 minute.

PICT0024 PICT0017~ Step 4. Pour batter into baking dish, right on top of the butter.  Do not stir batter into butter.

~ Step 5.  Spoon/distribute the pineapple evenly over the over the batter and sprinkle the brown sugar evenly over the pineapple.

~ Step 6.  Bake on center rack of preheated 350 degree oven 40-45 minutes.  During this time, the fruit is going to sink to the bottom of the baking dish and the batter is going to bubble and bake up to the surface in random spots.  The cobbler will be golden brown and will spring back slightly when touched in the center. Serve, hot, warm, or at room temperature (warm is best): 

PICT0012A Simple, Summertime Treat:  Pineapple Cobbler:  Recipe yields 6-8 servings.

Special Equipment List:  8" x 8" x 2" baking dish, preferably glass; cutting board; chef's knife; large rubber spatula; 1-cup measuring container

PICT0003Cook's Note:  In the past, cobbler, to me, denoted a warm dessert on a cool Fall or cold Winter evening. My friends, I am here to tell you: pineapple cobbler is the perfect ending to any Spring-Summer tropical-themed get-together.  When I told Joe what he was having for dessert tonight, he came home with the perfect ice cream to top it with too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)

Comments

Sooooo glad you enjoyed it Suzanne -- never thought about using peaches before! Thanks for the kind comment and feedback!

Sooooo dee-liscious ...I mixed with peaches :-)

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