Tropical Cobbler Dessert – A fun tropical dessert filled with pineapples, bananas and coconut topped with a light, flaky sugary crust.

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
Tropical Cobbler Dessert

Tropical Cobbler Dessert

Nicole Cook
A fun tropical dessert filled with pineapples, bananas and coconut topped with a light, flaky sugary crust.
4.63 from 8 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 348 kcal

Ingredients
  

For First Stage:

  • 2 cups pineapple sliced
  • 2 cups banana sliced
  • 1 cup coconut grated
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoons cinnamon
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons lemon juice

For Second Stage:

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoons baking powder
  • ½ teaspoons salt
  • 6 tablespoons unsalted butter cold, cut into 1/4" pieces
  • ¼ cup water hot

For Last Stage:

  • 4 tablespoons granulated sugar
  • 1 teaspoons 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!

Nutrition

Calories: 348kcalCarbohydrates: 60gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 207mgPotassium: 255mgFiber: 3gSugar: 41gVitamin A: 312IUVitamin C: 24mgCalcium: 59mgIron: 1mg
Keyword easy dessert recipes
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3 Comments

  1. 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!

  2. 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.

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