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Crispy Pineapple Cobbler Recipe

By: admin

Yield: 6 servings

* 1 large fresh pineapple, peeled cored and cut in bite-sized chunks (3 cups)*
* 1 tablespoon cornstarch
* 3 tablespoons plus 1/2 cup firmly packed light brown sugar, divided.
* 3/4 cup rolled oats
* 1/2 cup all-purpose flour
* 1 cup (1 stick) cold unsalted butter, cut into pieces
* Vanilla ice cream

Preheat the oven to 350 degrees.

Grease a 2-quart baking dish (7-by-11-inch) and set aside.

In a mixing bowl, toss the pineapple with the cornstarch and 3 tablespoons of the brown sugar. Transfer to the baking dish.

In a separate mixing bowl, combine the remaining brown sugar, oats and flour. Cut the butter into the flour mixture with a pastry blender or 2 forks until crumbly. Evenly place on top the pineapple and bake for 40-43 minutes. The cobbler should be a light golden-brown on top and bubbly around the edges.

Allow to cool at least 10 minutes before serving warm with a scoop of vanilla ice cream.

* If you are pressed for time, you can use frozen pineapple chunks that are thawed.

PINEAPPLE TIPS AND TRICKS

To prepare a fresh pineapple, remove the ends with a large, sharp knife. Stand the pineapple on a cutting board and remove the outer peel in wide strips. Cut down from the top. Use a paring knife to remove the eyes. Slice the pineapple crosswise. Using the tip of your paring knife, cut out the core.

Pineapple is so named due to the resemblance it has to pine cones. It is a native of South America, but Hawaii is the leading producer.

In the Southern U.S., pineapple is the symbol of hospitality.

Keep fresh pineapple refrigerated. The peak season is July, so take advantage of the abundance during the mid-summer and freeze any excess.

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