Adapted from the Food Yummy facebook page
Breakfast in the garden, but not quite cooked enough ... had to be patient ... and put it back in the oven
For the cobbler base: ½ cup (1 stick / 113g) unsalted
butter, melted; 1 cup all-purpose flour; 1 cup granulated sugar; 2 tsp baking
powder; pinch of salt; 1 cup milk (whole milk preferred); 1 tsp vanilla extract
For the filling: 1 can (20 oz / 565g) crushed pineapple in
juice (NOT drained); 120g (4 oz) cream cheese, cut into small cubes; ¼ cup
brown sugar (for topping); optional: ½ tsp cinnamon or nutmeg
Preheat oven to 350°F (175°C).
Prepare the pan: Pour the melted butter into the bottom of a
9×13 baking dish. Do not stir — the butter forms the base layer.
Mix the batter: In a bowl, whisk together flour, sugar,
baking powder, salt, milk, and vanilla until smooth. Pour this batter evenly
over the melted butter. Do not stir — the batter will rise up around the
filling as it bakes.
Add the filling: Spoon the crushed pineapple (with juice)
evenly over the batter. Scatter the cream cheese cubes across the top. Sprinkle
with brown sugar and optional cinnamon/nutmeg.
Bake for 40–45 minutes, or until golden brown and bubbly
around the edges. The top should be golden and slightly crisp, with gooey
pineapple and cream cheese underneath.
Cool slightly before serving: Serve warm, ideally with a
scoop of vanilla ice cream or a dollop of whipped cream.
Option: Make it mini: Bake in
ramekins for individual cobblers — reduce baking time slightly.