Recipe courtesy of Hugo Reyes

Cherry-Pineapple Cobbler

  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 1 pie
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Ingredients

Filling:

2 cups fresh Bing cherries, pitted

2 cups pineapple chunks

1/2 cup granulated sugar

3 tablespoons cornstarch

1/2 cup orange juice

1/2 tablespoon ground cinnamon

Pinch salt

Crust:

2 1/2 cups all-purpose flour

1/2 cup granulated sugar, plus more for sprinkling

1/2 tablespoon baking powder

3/4 tablespoon salt

8 tablespoons butter

3/4 cup buttermilk

3/4 cup heavy cream

Directions

  1. For the filling: Heat oven to 350 degrees. Heat a medium saucepan over moderate heat. Cook all filling ingredients, stirring occasionally, until sugar begins to dissolve, about 3 minutes. Spoon filling into a ceramic or glass baking dish. 
  2. For the crust: Whisk together flour, sugar, baking powder and salt in a medium bowl. Mix in the butter with your fingertips until mixture resembles coarse meal. Stir in buttermilk and heavy cream with fork until just combined (do not overmix). Spoon dough over pineapple cherry filling, leaving space between mounds. Sprinkle sugar on topping. Bake until topping is golden brown and fruit is bubbling, about 25 minutes. Cool slightly and serve warm.