nutritional information

Per 2/3-cup serving:

  • 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
Vegan

Pineapple Cobbler

pineapple cobbler

Serves 9

Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates.
Filling
  • 5 cups fresh pineapple cubes
  • 1 cup coconut-pineapple juice or unsweetened pineapple juice
  • 1 cup chopped dates
  • 1 ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cardamom or allspice
Topping
  • 1 ½ cups rolled oats
  • ½ cup all-purpose or whole-wheat pastry flour
  • ½ cup coconut-pineapple juice or unsweetened pineapple juice
  • ¼ cup brown sugar, optional
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cardamom or nutmeg
  • ¼ cup vegan margarine
  • 3 Tbs. coconut or safflower oil

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.

January/February 2012 p.65

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comments

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!

Leah - 2013-04-01 13:48:31

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.

Kathy - 2012-12-05 01:09:04

what is the serving size?

Tanza Pugliese - 2012-05-10 14:10:34

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!!

Anonymous - 2012-03-19 15:11:57

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

Sharon - 2012-03-07 12:31:12

would this work with canned unsweetened pineapple chunks?

Patb - 2012-03-06 02:04:22

I probably ate way too much of this. Delicious.

Anonymous - 2012-03-03 11:15:39