There are lots of ways we use canned pineapple in our home, and this slow cooker pineapple cobbler is one of the best ideas ever!
Peach Cobbler To The Next Level
One day, during one of our semi-annual pantry challenge months, I saw a few cans on pineapple chunks in the cabinet. Since I can’t eat fresh pineapple, we tend to always have a few cans of pineapple on hand.
On this day, I needed to create a dessert to use up a few items in the fridge and pantry. Then, I remembered my slow cooker peach cobbler recipe.
Could I really recreate this with pineapple? Of course I could! There are a few differences in the recipe, but this ended up tasting so divine. It reminded me of pineapple upside down cake, without all the work.
Simple Pantry Ingredients
The best part of this cobble recipe is that all the ingredients are in your pantry and fridge. You only use a small amount of butter and milk, so it’s also very frugal.
First, you want to mix together the dry ingredients. I use a small whisk to mix them together. Then, you can add the milk and vanilla to turn it into a slurry.
Put your slow cooker on low for 5 minutes, then on high. I always put my slow cooker on low first, then high, so the insert doesn’t crack. I use Hamilton Beach slow cookers (yes I have 2). You can grab the slow cooker I use on Amazon.
Add your butter. Once the butter is fully melted (about 30 minutes), you can add your cobbler slurry.
That doesn’t sound as good as the cobbler tastes, but trust me. Pour it in slowly! That butter is HOT and can splash up on you.
Add your drained pineapple chunks to the slow cooker. Again, add it slowly! Make sure the chunks are evenly spread throughout the batter.
Enjoy That Pineapple Cobbler Smell
Here’s the thing. The smell this cobbler makes is going to torture you, but in a good way.
Like I mentioned earlier, the smells reminds me of pineapple upside down cake, but without all the work and hot oven.
Just look at that crust on the side. Slurp. Imagine a scoop of vanilla ice cream melting on top of those pineapples. Oh my.
Enough talk. Let’s get to the recipe. If you try it, please let me know how it turns out for you!
Slow Cooker Pineapple Cobbler
- 1 cup white sugar
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 teaspoon cinnamon
- a pinch of nutmeg (optional)
- 1 cup of milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 2 20-ounce cans of pineapple chunks, drained
- Turn your slow cooker on low for 5 minutes, then on high.
- Place the butter in the insert and let it melt. It will take about 30 minutes.
- In a medium bowl, place flour, baking powder, salt, cinnamon, nutmeg and sugar. Stir together.
- Once the butter is melted and bubbling, place the milk and vanilla in the flour bowl, and stir together.
- Slowly pour the batter into the slow cooker insert.
- Slowly add the drained pineapple chunks to the slow cooker insert.
- Cover and let cook on high for 2 hours.
- After 2 hours, place a chopstick or the handle of a heat proof spatula under the lid. This will create the crusty top.
- Let cook for at least 30 more minutes.
- Once done, top with whipped cream, Cool Whip, or a scoop of vanilla ice cream. Enjoy!
Amount Per Serving: Calories: 365Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 499mgCarbohydrates: 70gFiber: 2gSugar: 50gProtein: 4g