Tropical Cobbler Dessert
It’s not the first time I’ve mentioned it, and it might not be the last.
I really cannot wait until summer. I’m so ready.
I’ve been craving summer foods, I’m getting antsy to see my garden begin really producing and I’m loving short sleeve weather.
That first part … those summer foods. Suddenly we’re filling my kitchen with recipes including pineapple, coconut, lemon, bananas and plenty of other wonderfully summer-like fruits. I can’t seem to get enough.
We’ve already BBQ’d several times including one rainy wet night … and I’ve tried to remain outside each evening until the sun is gone and I’m practically freezing, because yes, I’m stubborn like that. And really ready. In case I hadn’t made that clear.
In honor of our adoration of the weather changing and summer rapidly approaching, we decided to make a fun dessert the other night that just turned out fabulous.
The Tropical Cobbler Dessert combines pineapple, bananas and fresh coconut with a wonderfully light, flaky cinnamon sugar crust. It truly is the perfect tropical summer dessert.
Today is the Letter T in the #atozchallenge and I totally went tropical for this one!
Tropical Cobbler Dessert
Ingredients
For First Stage:
- 2 cups of fresh sliced pineapple
- 2 cups of fresh sliced banana
- 1 cup of grated fresh coconut
- 1/4 cup of white granulated sugar
- 1/4 cup of light brown sugar
- 1/2 teaspoon of cinnamon
- 2 teaspoons of cornstarch
- 1 1/2 teaspoons fresh lemon juice
For Second Stage:
- 1 cup of all-purpose flour
- 1/4 cup of white granulated sugar
- 1/4 cup of light brown sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 6 tablespoons of cold unsalted butter cut into 1/4″ pieces
- 1/4 cup of hot water
For Last Stage:
- 4 tablespoons of granulated sugar
- 1 teaspoon of cinnamon
Instructions
- Cut up all your fruit before preheating the oven. We grated fresh coconut straight from the shell, and saved the coconut water to flavor drinks we were making. You can use packaged coconut but try to find unsweetened.
For the First Stage:
- Preheat your oven to 425 degrees.
- In a large bowl, mix the pineapple, bananas coconut, the sugar, brown sugar, cinnamon, cornstarch and lemon juice. Gently stir to completely coat everything and blend it. Pour everything into a 9 x 13 baking dish. You could probably use a smaller dish to make it thicker, but I did not test cooking times for a smaller dish. So that’s up to you.
- Bake the fruit for 10 minutes at 425 degrees.
For Second Stage:
- In a large bowl, whisk together the flour, the sugar, the brown sugar, baking powder and the salt. Using a pastry blender or the pastry attachment on your stand mixer, blend in the butter until it looks like coarse cornmeal. Stir in the hot water just until it’s combined, not too much.
- Remove the fruit from the oven.
- Drop spoonfuls of batter in over the fruit. Try to cover the top, but some fruit showing is okay (and actually a good thing), plus it will spread.
For Last Stage:
- In a small bowl, whisk together the sugar and the cinnamon.
- Sprinkle the entire fruit cobbler with the sugar and cinnamon mixture.
- Return to oven and bake until the topping is turning golden, about 25 minutes.
- Remove from oven and allow to cool slightly before serving.
- Serve in small ramekins and for a fun tropical twist, add a paper umbrella and sliced fruit. Nom!
This looks so delicious, I love the idea of a tropical cobbler!
Ohmahgaw, talk about summer in a bowl! What a fabulous mix of fruit and your photos look fantastic. I love that you’re determined to pretend it’s summer, even if you have to freeze your butt off!
This looks delicious – truly summer in a bowl! I’m here in Colombia right now, and wonder what you’d be able to whip up with all the tropical fruits here, a lot of which have marvellous names that have no English translation. Guanabana, camu-camu, zapote, nispero, uchuva…ahhh.