Skip to main content

Pineapple Cobbler

Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates.

Ingredients: 

Ingredient Set Name: 

Filling

Ingredients: 

Ingredient Line: 
5 cups fresh pineapple cubes
Ingredient Line: 
1 cup coconut-pineapple juice or unsweetened pineapple juice
Ingredient Line: 
1 cup chopped dates
Ingredient Line: 
1 ½ tsp. vanilla extract
Ingredient Line: 
½ tsp. ground cinnamon
Ingredient Line: 
¼ tsp. ground nutmeg
Ingredient Line: 
¼ tsp. ground cardamom or allspice

Ingredient Set Name: 

Topping

Ingredients: 

Ingredient Line: 
1 ½ cups rolled oats
Ingredient Line: 
½ cup all-purpose or whole-wheat pastry flour
Ingredient Line: 
½ cup coconut-pineapple juice or unsweetened pineapple juice
Ingredient Line: 
¼ cup brown sugar, optional
Ingredient Line: 
½ tsp. ground cinnamon
Ingredient Line: 
¼ tsp. ground cardamom or nutmeg
Ingredient Line: 
¼ cup vegan margarine
Ingredient Line: 
3 Tbs. coconut or safflower oil

Instructions: 

1. Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

2. To make Filling: Stir together pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, and cardamom in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.

3. To make Topping: Combine oats, flour, juice, brown sugar (if using), cinnamon, and cardamom in large bowl. Melt margarine and oil in small saucepan. Stir margarine mixture into oats mixture.

4. Spoon Filling into prepared baking dish. Spread Topping over Filling, and bake 35 to 40 minutes, or until Topping is golden brown.

Nutrition Information: 

Calories: 
264
Protein: 
4 g
Total Fat: 
8 g
Saturated Fat: 
5 g
Carbohydrates: 
46 g
Cholesterol: 
0 mg
Sodium: 
37 mg
Fiber: 
5 g
Sugar: 
26 g
Yield: 
Serves 9

Comments on this Recipe

I probably ate way too much of this. Delicious.

would this work with canned unsweetened pineapple chunks?

OMG! Can't wait to try this. What a spectacular idea!

This was really yummy. I used only 3 TBSP of coconut oil (no butter or margarine) and added about 1/4 cup of coconut flakes to the crumble topping. Delicious!!

what is the serving size?

Instead of Whole Wheat Pastry Flour, try some Flax Meal. I am not sure of the amount but maybe 1/4 cup? I have substituted it also for some of the margarine in a crumble topping with oats and it works quite well. Maybe someone would like to try this and let us know how it turns out.

Made this for Easter dessert and my family loved it! I actually cut the sugar in the topping and used just a half cup of fresh orange juice. It came out plenty sweet and everyone loved it!

How many pineapples do you think are needed to make this dish?

Hi Jennifer, it varies by size of the pineapple, but I think two average-size pineapples will be enough with some left over. I usually get 3-4 cups out of one whole pineapple. Enjoy the recipe!

I made it last night and made it gluten-free by substituting a gluten-free all-purpose baking mix. It was delicious. I had it cold for breakfast this morning.

Leave a comment