Monday, March 11, 2013

Pineapple Cobbler

Living in the South has opened me up to a whole new realm of food.  Some of the Paula Deen buttery cliche is true but most of it is just new flavors and new dishes.  I went to an ultimate tournament in November and the tournament organizers include a massive Thanksgiving potluck in your tournament fee so I got to eat some new and delicious food.  The tricky thing about eating after playing in a tournament is that you're so tired and hungry that pretty much everything is the best thing you've ever eaten.  That being said, one dish in particular struck a chord with me.  It was a pineapple cobbler.

Now I've had dump cake before and pineapple cobbler is it's more subtle cousin.  This cobbler is lightly sweetened and the topping is almost pancakey. We finished it in 2 days because every time we walked by, we'd have to swipe a bite or two.  It's that good.

I found this recipe on Southern Plate via Google and the only adjustment I made was to decrease the sugar in the topping and add a bit of salt.


20 oz can pineapple chunks
4 tbsp butter
1/4 cup AP flour
1/8 cup brown sugar

1 cup baking mix
1/4 cup brown sugar
1/2 cup milk
pinch salt

Put butter, juice from pineapple, brown sugar and flour in a saucepan.  Whisk over medium heat until butter is melted and you reach a uniformly smooth consistency.  Bring ingredients to a simmer while still whisking.  It'll start to look like pineapple gravy, which sounds weird but is amahzing!  Remove your pan from the heat and stir in the pineapple chunks with a spoon or spatula.  Don't try to whisk it.  Pour your filling into a well Pam-ed 9x9 pan.

Mix baking mix and sugar and salt together.  Add milk and stir until well-combined.  I used my quick bread rationale and didn't go too smooth but tried to get everything well incorporated.  Pour the topping over the filling and smooth it out.  Bake at 400 for about 20 minutes.  It should get all golden-y brown and you'll see a little of the filling bubbling around the edges.

Recipe very slightly adapted from Southern Plate

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