Pineapple and Caramel Cobbler

Lynnda Cloutier


This is great served right out of the oven. Even better with your favorite ice cream. Unknown source

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1/2 stick unsalted butter, 2 oz.
1 large fresh pineapple, peeled, cut into half lengthwise, and then each half cut horizontally into 1/4 inch slices
1 tbsp. fruit based liqueur, such as sherry, triple sec or schnapps
doughy cobbler dough, recipe follows
1 tbsp. butter, softened
one 12 x 8 inch baking dish

Directions Step-By-Step

Preheat oven to 375. Heat a large skillet over medium heat and add butter and sugar. Cook until butter melts and sugar turns a light caramel color. Add pineapple to skillet and cook on low heat until pineapple turns golden brown. Remove skillet from heat and add liqueur. Set aside to cool, until pineapple reaches room temperature. Prepare doughy cobbler dough. Butter baking dish and spread in half the cobbler dough evenly. Place pineapples in even layer on top of dough and fill rest of dish with remaining half of dough. Bake for 35 minutes and serve at once. Serves 6

Doughy Cobbler Dough

1 stick unsalted butter, cut into cubes, 4 oz
1/4 cup sugar
1/4 cup packed brown sugar
1 cup flour
1 T. baking powder
1 t. pure vanilla extract
1/2 t. salt
1/4 cup boiling water

Using a hand or stand mixer, mix together the butter and both sugars on low speed until creamy. In another bowl, mix together flour and baking powder. Add vanilla extract, salt, water land flour mixture to mixer, continuing to mix on low speed. Remove ball of dough from mixer, cover in plastic wrap, and refrigerate for 20 minutes before using. To use the doughy cobbler dough in a recipe, scoop out chunks with large spoon and use according to instructions. This cobbler works well with hard fruit that needs to be “marinated” in sugar before baking.

About this Recipe

Course/Dish: Pies, Fruit Desserts