Pineapple Upside Down Cobbler
My Pineapple Upside Down Cobbler is soft and buttery with caramelized brown sugar pineapple and cherry bottom. An easy take on a classic!
EQUIPMENT
- Baking Dish - 8x8 or something similar in size
INGREDIENTS
- 4 cups fresh pineapple - diced
- 10 fresh cherries - pitted and sliced in half, or maraschino cherries
- ⅓ cup brown sugar
- 5 tablespoons unsalted butter - softened to room temperature
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 °F. Lightly grease a baking dish with butter or non-stick cooking spray.
- Place diced pineapple in the baking dish and scatter cherries over top. Sprinkle brown sugar over the top of both, and do not mix.
- In a small bowl combine all-purpose flour, granulated sugar, baking powder, and salt. Add the softened unsalted butter and vanilla extract. Work it together until a chunky cobbler dough forms.
- Crumble the cobbler dough on top of the pineapple and cherries. Do not mix it in and remember, it doesn't have to be perfect,
- Place in the oven to bake for 45 to 55 minutes or until the topping is golden brown and there is a bubbly caramel sauce. The pineapple should be fork tender as well.
- Cool for 10 minutes before serving hot. It can also be served at room temperature or cold.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container or covered tightly with plastic wrap, for up to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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