Easy Pineapple Cobbler

Easy Pineapple Cobbler is a tropical twist on a traditional comfort dessert that brings sunshine to your table all year round. Juicy pineapple chunks mingle with sweetened shredded coconut and are topped with a golden, buttery biscuit crust that melts in your mouth. With only 15 minutes of prep and no complicated techniques, this delightful treat is perfect for busy weeknights, potlucks, or whenever you need a quick dose of island-inspired sweetness.

Why You’ll Love This Easy Pineapple Cobbler

This Easy Pineapple Cobbler recipe stands out for its bright, refreshing flavors and simple preparation. The fresh pineapple adds a vibrant tartness, while the coconut brings depth and a touch of tropical flair. The biscuit topping is light yet rich, with a beautiful golden finish. Best of all, this cobbler pairs perfectly with a scoop of vanilla ice cream, making it a dessert everyone will crave. Whether you’re a seasoned baker or a beginner, this recipe is practically foolproof and absolutely delicious.

Ingredients

For the Pineapple Filling:

• 2 tablespoons cornstarch
• 6 tablespoons granulated sugar
• 6 tablespoons light brown sugar or granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon coconut extract or vanilla extract
• 1 whole fresh pineapple (about 4 cups), cut into cubes
• 1 cup sweetened shredded coconut

For the Sweet Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 1/4 cup sweetened shredded coconut
• 3 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 3/4 cup plus 2 tablespoons cold buttermilk or homemade buttermilk
• 1 teaspoon coconut extract, vanilla extract, or almond extract
• 1 tablespoon Demerara sugar or granulated sugar, for sprinkling
• Vanilla ice cream, for serving

Step-by-Step: How to Make Easy Pineapple Cobbler

1. Preheat and Prepare: Preheat your oven to 375°F and position the rack in the middle. Butter an 11″ x 8.75″ baking dish and set it aside.
2. Make the Filling: In a medium bowl, combine pineapple chunks, both sugars, lemon juice, cornstarch, coconut extract, and shredded coconut. Mix well and let sit while preparing the topping.
3. Prepare the Biscuit Dough: In a large bowl, whisk together flour, sugars, baking powder, baking soda, shredded coconut, and salt. Add cold diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Add Wet Ingredients: In a small bowl or measuring cup, whisk buttermilk with your choice of extract. Pour into the dry mixture and gently stir with a rubber spatula just until combined. Add a splash more buttermilk if the dough is too dry.
5. Assemble: Pour the pineapple mixture into the prepared dish. Drop spoonfuls of biscuit dough over the fruit. Sprinkle the top with Demerara sugar.
6. Bake: Bake for 45 to 50 minutes, or until the biscuits are golden brown and the filling is bubbling. Tent with foil if the biscuits brown too quickly.
7. Cool and Serve: Let cool slightly before serving warm with vanilla ice cream or whipped cream.

Helpful Tips

• Use cold butter for flakier biscuits. Keep it in the fridge until you’re ready to use it.
• Don’t overmix the dough. Overworking can make the topping tough.
• Fresh pineapple works best, but canned pineapple (drained well) can be used in a pinch.
• Add a dash of cinnamon or nutmeg to introduce a cozy, warming spice flavor.

Substitutions And Variations

• Pineapple: Substitute with canned pineapple chunks (in juice, not syrup), well-drained.
• Coconut: Choose unsweetened shredded coconut if you want a less sugary flavor profile.
• Extracts: Try almond extract for a different nutty note.
• Dairy-Free: Use plant-based butter and buttermilk alternatives like coconut milk with a bit of lemon juice.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend for the all-purpose flour.

Storage Instructions

Store any leftover pineapple cobbler in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 30 seconds or reheat the entire dish in the oven at 325°F until heated through. For best texture, freezing is not recommended as it may alter the biscuit consistency.

Nutritional Information

Per serving (1/8 of the recipe):

• Calories: 286 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 11g
• Saturated Fat: 7g
• Fiber: 2g
• Sugar: 26g
• Sodium: 120mg

Serving Suggestions

• Enjoy warm with a heaping scoop of vanilla ice cream.
• Garnish with fresh whipped cream and a dusting of toasted coconut for added texture.
• Add a drizzle of caramel sauce for extra indulgence.
• Pair with a cup of black tea or coffee for a cozy treat.

Frequently Asked Questions About Easy Pineapple Cobbler

Can I use canned pineapple instead of fresh? Yes, canned pineapple chunks work well. Be sure to drain them thoroughly to avoid excess moisture in the filling.

Can I make this cobbler ahead of time? You can prepare the filling and biscuit dough separately a few hours in advance. For the freshest texture, put everything together and bake it just before serving.

What if I don’t have buttermilk? You can quickly make a substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.

Can I use frozen pineapple? Yes, thaw it completely and drain any extra liquid before using.

How do I know when it’s done baking? The biscuit topping should be golden brown, and the filling should be bubbling around the edges.

Final Thoughts

Thank you for trying out this Easy Pineapple Cobbler recipe. I absolutely love how the juicy pineapple and sweet coconut create a sunshine-filled dessert that’s both comforting and refreshing. It’s simple to prepare, loaded with flavor, and perfect for any occasion. I hope you enjoy making it as much as I do. Don’t forget to serve it warm with a scoop of vanilla ice cream and share it with loved ones. Happy baking, and thank you for being part of this food-loving community!

Easy Pineapple Cobbler

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• Author: lisa
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Easy Pineapple Cobbler is a tropical twist on a classic dessert, featuring juicy pineapple, shredded coconut, and a buttery biscuit topping. This quick and easy recipe is perfect for weeknights, gatherings, or whenever you need a bright and comforting sweet treat.

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Ingredients

Scale 1x2x3x

For the Pineapple Filling:

2 tablespoons cornstarch

6 tablespoons granulated sugar

6 tablespoons light brown sugar or granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon coconut or vanilla extract

1 whole fresh pineapple (about 4 cups), cubed

1 cup sweetened shredded coconut

For the Sweet Biscuit Topping:

1 ½ cups all-purpose flour

¼ cup sweetened shredded coconut

3 tablespoons granulated sugar

2 tablespoons light brown sugar

1 ¾ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

8 tablespoons cold unsalted butter, diced

¾ cup + 2 tablespoons cold buttermilk

1 teaspoon coconut, vanilla, or almond extract

1 tablespoon Demerara or granulated sugar, for sprinkling

Vanilla ice cream, for serving

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Instructions

• Preheat and Prepare: Preheat your oven to 375°F and position the rack in the middle. Butter an 11″ x 8.75″ baking dish and set it aside.
• Make the Filling: In a medium bowl, combine pineapple chunks, both sugars, lemon juice, cornstarch, coconut extract, and shredded coconut. Mix well and let sit while preparing the topping.
• Prepare the Biscuit Dough: In a large bowl, whisk together flour, sugars, baking powder, baking soda, shredded coconut, and salt. Add cold diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
• Add Wet Ingredients: In a small bowl or measuring cup, whisk buttermilk with your choice of extract. Pour into the dry mixture and gently stir with a rubber spatula just until combined. Add a splash more buttermilk if the dough is too dry.
• Assemble: Pour the pineapple mixture into the prepared dish. Drop spoonfuls of biscuit dough over the fruit. Sprinkle the top with Demerara sugar.
• Bake: Bake for 45 to 50 minutes, or until the biscuits are golden brown and the filling is bubbling. Tent with foil if the biscuits brown too quickly.
• Cool and Serve: Let cool slightly before serving warm with vanilla ice cream or whipped cream.

Notes

Use canned or frozen pineapple if fresh is unavailable—just drain well.

For less sweetness, use unsweetened shredded coconut.

Make your own buttermilk by mixing 1 tbsp lemon juice or vinegar with 1 cup milk.

Prepare filling and topping separately in advance and bake when ready to serve.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 286
• Sugar: 26g
• Carbohydrates: 45g
• Protein: 3g