blueberry_pineapple_cobbler cobbler_ingredients cobbler_prep cobbler_topping summer_cobbler cobbler_pineapple_blueberry cobbler_blueberry_and_pineapple I have cobbler preferences. Cobbler has to be cold, and if it’s hot it should have ice cream on top. Hot cobbler plain, honestly, just isn’t my favorite. Today, though we have a Blueberry and Pineapple Cobbler recipe that I really love. I’ve never had cobbler with pineapple till we made this recipe, and I thought it might be a little weird, but it’s actually really delicious. It kind of lightens up how heavy a cobbler could potentially be. There are also blueberries in this cobbler which is a must for two reason. First, when blueberries are on, you gotta add them and use them in everything because they are soooo good. Second, blueberries in cobbler dribble down the side in the baking process and it’s absolutely beautiful. Stunning actually. The dribbles of the fruit down the side are why I keep coming back to cobbler even though it’s not my favorite. Cobbler though, is magical because it’s so easy to make. So easy. The best part is that this recipe is easy to cut in half, or even fourths, or multiply. You can also practically add any kind of fruit you have lying around. Hope you enjoy! ♥ Teri

Blueberry-Pineapple Cobbler
Serves 8 to 10

2 heaping cups blueberries
1 1/2 cups chopped pineapple
2/3 cup pure cane sugar (superfine or granulated is fine)
1 tablespoon tapioca starch (cornstarch is fine)
1/2 teaspoon cinnamon
1/2 teaspoon cardamom, optional
juice of 1/2 lemon
1/2 teaspoon sea salt
2 cups all purpose flour
1 cup plus granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small cubes
3/4 cup whole milk
1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1. Preheat oven to 400˚F.
2. Place all filling ingredients into a bowl and toss together until fully incorporated. Allow mixture to sit for 5 to 7 minutes.
3. Lightly grease an 8”x8” baking dish, toss the filling mixture one more time and pour into the baking dish.
1. Crust: In a medium mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until a fine, grainy texture forms. Stir in the milk and vanilla and mix until just combined.
4. Scoop batter over the fruit mixture, 1/3 cup at a time, until the entire cobbler is covered.
5. Sprinkle cinnamon over the top of the cobbler, set onto a baking sheet and bake for 25 to 30 minutes or until the top is golden brown and the filling is bubbling.
6. Remove from heat and allow cobbler to cool for at least 20 to 30 minutes to allow the juices to thicken. Serve.