This pineapple cobbler is incredibly simple to make, using basic pantry staples and either fresh, canned, or frozen pineapple. It’s a one-bowl, one-pan kind of dessert that doesn’t require any complicated steps or equipment. The sweet-tart pineapple filling bubbles up underneath a rich, cake-like topping for a comforting treat that tastes like sunshine in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pineapple (fresh, canned in juice, or frozen)
Granulated sugar
All-purpose flour
Baking powder
Salt
Milk
Unsalted butter (melted)
Ground cinnamon or nutmeg (optional, for added flavor)
Lemon juice (optional, for brightness)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish.
If using fresh pineapple, peel, core, and chop into bite-sized pieces. Drain canned pineapple well if using.
In a saucepan, combine the pineapple, some of the sugar, and lemon juice (if using). Heat over medium heat until bubbly, about 5–7 minutes. Remove from heat.
In a mixing bowl, whisk together flour, baking powder, salt, and the remaining sugar. Add milk and stir until a smooth batter forms.
Pour the melted butter into the prepared baking dish. Pour the batter evenly over the butter—do not stir.
Spoon the warm pineapple mixture over the batter. Again, do not stir; the batter will rise around the fruit as it bakes.
Sprinkle with cinnamon or nutmeg if desired.
Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Let cool for at least 10 minutes before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 40–45 minutes Cooling time: 10–15 minutes Total time: about 1 hour 10 minutes
Variations
Add shredded coconut to the pineapple filling or topping for a tropical twist.
Mix in a handful of berries or mango chunks with the pineapple for added color and flavor.
Make it dairy-free by using plant-based milk and vegan butter.
Use brown sugar instead of white sugar for a deeper, caramel-like sweetness.
Add a splash of rum or coconut extract for an adult-friendly variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30–45 seconds or warm in a 300°F oven for 10–15 minutes. You can also freeze baked cobbler for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use canned pineapple for this cobbler?
Yes, canned pineapple (in juice, not syrup) works great. Just be sure to drain it well before using.
Should I peel the fresh pineapple?
Yes, if using fresh pineapple, remove the skin, core, and cut into bite-sized pieces.
Can I make this cobbler ahead of time?
Yes, you can bake it a day in advance and reheat before serving. It holds up well in the fridge.
What’s the best topping for pineapple cobbler?
Vanilla ice cream or whipped cream makes the perfect finishing touch.
Can I use self-rising flour?
Yes, you can substitute self-rising flour and omit the baking powder and salt from the recipe.
Why don’t I stir the batter after adding the fruit?
Not stirring allows the batter to rise up around the fruit during baking, creating the signature cobbler texture.
Is it okay to use frozen pineapple?
Yes, just thaw it first and drain any excess juice to avoid excess liquid in the cobbler.
Can I double the recipe?
Absolutely. Use a 9×13-inch baking dish and increase the baking time slightly.
What’s the difference between a cobbler and a crisp?
A cobbler has a soft, cake-like or biscuit topping, while a crisp typically has a crumbly, oat-based topping.
Can I make this gluten-free?
Yes, just use a 1:1 gluten-free flour blend. The results are usually just as delicious.
Conclusion
Pineapple Cobbler is a simple, sunny dessert that’s as easy to make as it is delicious. Whether you use fresh, canned, or frozen pineapple, this recipe brings a burst of tropical flavor and home-baked comfort to your table. Perfect for any season, it’s a go-to dessert that’s sure to impress without the stress.
Pineapple Cobbler is a warm and comforting dessert featuring juicy pineapple filling topped with a golden, buttery cake-like crust. Easy to make with fresh, canned, or frozen pineapple, it’s a tropical twist on a classic cobbler.
Ingredients
3 cups pineapple (fresh, canned in juice, or frozen, chopped)
3/4 cup granulated sugar (divided)
1 tablespoon lemon juice (optional)
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup unsalted butter (melted)
1/2 teaspoon ground cinnamon or nutmeg (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish.
If using fresh pineapple, peel, core, and chop into bite-sized pieces. Drain canned pineapple if using.
In a saucepan, combine pineapple, 1/4 cup of the sugar, and lemon juice (if using). Cook over medium heat until bubbly, about 5–7 minutes. Remove from heat.
In a mixing bowl, whisk together flour, baking powder, salt, and remaining 1/2 cup sugar. Add milk and stir until smooth.
Pour melted butter into the prepared baking dish. Pour batter over the butter evenly—do not stir.
Spoon the warm pineapple mixture over the batter. Do not stir.
Sprinkle with cinnamon or nutmeg, if using.
Bake for 40–45 minutes, until the top is golden and the filling is bubbling around the edges.
Let cool for at least 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Add shredded coconut for a tropical flair.Combine pineapple with mango or berries for extra flavor and color.Use brown sugar for a deeper, caramel-like sweetness.Add a splash of rum or coconut extract for an adult twist.Make it dairy-free with plant-based milk and vegan butter.
