I avoid peach cobbler for the most part, because I am not much of a fan of a peaches.  It is a staple at just about every black family function I go to, but I skip over it for things like banana pudding and cake.  Well at a recent dinner, someone brought out some ice cream to go with peach cobbler and I couldn’t resist the combination.  I loved it, despite not being a big fan of peaches.   So it got me thinking.  I mean you can turn anything in to a cobbler right?  Basically any fruit.  So why not take my favorite fruit, pineapple and put it in cobbler form to create a Pineapple Cobbler!

I took my Auntie Barbie’s recipe (yes, of banana pudding fame), made a few changes for the pineapples and created these beautiful and delish mini Pineapple Cobblers.  Everything here is homemade including the crust, but it is a simple recipe that will certainly impress your family, friends and guests.  Get in to this recipe so we can make Pineapple Cobbler a THING!


Mini Pineapple Cobbler with Scoop of Ice Cream
5 from 1 vote

Pineapple Cobbler

A remix of the traditional peach cobbler, a pineapple cobbler.

Course Dessert
Cuisine American, Soul Food, Southern
Keyword African American Recipe, Black Recipe, Cobbler, Dessert, Southern Recipe
Total Time 3 hours
Servings 4 Mini Cobblers


Cobbler Crust

  • 2 Cups Bread Flour All Purpose Flour will work too
  • 1/2 Cup Shortening
  • 1 Tsp Salt
  • 1 Tbsp White Granulated Sugar
  • 8 Tbsp Cold Water


  • 1 Fresh Pineapple
  • 6 Tbsp Unsalted Butter
  • 1 Cup Brown Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1 Tsp Vanilla Extract
  • 1 Egg


  1. Start by cutting up your pineapple. You can cut your pineapple anyway you like for this dish, but I chose to use half circles. To do so, I cut off the top, then sliced off the green sides and removed the brown eyes as well careful not to lose too much of the actual fruit. I then sliced it in half inch circles, removed the core and sliced them circles in half. Set the pineapple aside.

    Pineapple Cut in Half Circles
  2. Next, prepare your crust. In a large mixing bowl add in 2 cups of bread flour, salt and sugar and 1/2 cup of shortening. Using a pastry cutter or fork combine the mixtures until the shortening forms small balls the size of peas.

    Flour and shortening with pastry cutter
  3. Next add in your water, one tablespoon at a time. Mix the dough with your hands until well combined. This is a pie crust dough so it will appear flaky.

    Flaky Pie Crust Dough
  4. Then add your butter and brown sugar to pot on medium heat.. Stir until butter is completely melted. Add in the pineapples, cinnamon, nutmeg and vanilla extract. Continue to stir until pineapples are completely covered in the sauce. Bring mixture to a boil and allow it to cook for about twenty minutes.

    Pineapples boiling in brown sugar.
  5. While this is cooking, roll out your dough to your desired thickness. I used a rolling pin and my hands to get it going. For the mini pineapple cobblers, I made a lattice version weaving strips of dough like a basket, and a full crust top. For the lattice version, use a pizza cutter to cut strips. For the full crust top, use the container you plan to use to measure the size of the dough. I found a bowl that was slightly bigger than my cobbler dish so the dough would hang over.

  6. After the pineapples are done boiling, add them to your containers. Add the dough to the top. For the lattice, weave the strips in and out creating a pattern. Use a bit of water on your fingers to get the dough to stick together. For the full crust, place the dough on top of the container and pinch the sides down.

    Pineapple Cobblers
  7. Whisk your egg and brush over the tops. If you are using ramekins place on a baking sheet and place in oven at 350 degrees. Cook for 30 minutes or until tops are golden brown. Serve warm or cold.

    Lattice Pineapple Cobbler

Tools I Used

Pineapple Cobbler

  • The Small White Ramekins are from World Market.  You can get four for about $6 bucks!
  • Everyone says “just use a fork” as a pastry cutter.  While it works, it takes a bit more effort.  If you plan on making a lot of biscuits or pies, invest in a pastry cutter.
  • A good rolling pin will also make baking much easier.  I received this pretty marble one as a gift a few years ago.  The fact that I can keep it cold definitely helps!


Scoop of Vanilla Ice cream on top of pineapple cobbler

  • Can you use canned pineapples?  I did a test run with canned pineapples before opting for the fresh pineapples.  In short, yes you can but the fresh pineapples turn out better.  To use canned pineapples, I would recommend using four 14 ounce cans and draining about half of the water out.
  • Ohhh this ice cream, was that homemade too? Why yes it is! Ice cream is one of my favorite things to make! The ice cream pictured here is my Vanilla Frozen Custard and requires an ice cream maker.  If you do not have one, consider this easy no churn version.  For those who are not dairy fans, try the dairy free version.
  • I don’t have small ramekins, can I make this in a regular sized baking dish?  Yes, I would recommend a 9×9 baking dish or smaller to ensure that you can fill it up with the pineapples.
  • Can I add crust to the bottom? Yes, but it is a bit tricker when cooking to ensure it doesn’t overcook before the top does.

I hope you enjoy this Pineapple Cobbler.  Be sure to come back and rate the recipe after you have tried it!

Pineapple Cobbler