Recipe ReDux: Mini Pineapple Coconut Cobbler
I love birthdays, even when they’re not mine! This month marks the one year “birthday” since the Recipe ReDux was started by the fabulous Regan and Deanna! This month’s theme is Small Bite Desserts to celebrate the occasion. If you scour Pinterest, you’ll see there are about a bajillion and ten creative mini-dessert recipes out there that put Martha Stewart to shame. Unfortunately, I’m not much of a creative baker, and know I’d seriously burn anything I tried to make mini.
But cobblers don’t scare me, since you really can’t screw them up. Unless you burn them, but even then, they’re just extra crispy! I already had all of these ingredients on hand (we have a huge stash of frozen fruit at all times), and usually when I make a dessert, Funk takes a serving or two, and then kinda forgets about it. The only one left to eat it is me. And I do. So I really liked this mini-dessert challenge because it meant it was already portion controlled and no leftovers!
2 cups diced fresh or previously frozen pineapple
For the crumble:
1/4 cup old fashioned oats
1/8 cup whole wheat pastry flour
1/8 cup coconut flakes
2 Tbsp brown sugar
1 Tbsp coconut oil
1 tsp cinnamon
Divide pineapple into two small custard cups.
In a small bowl, mix together oats, flour, coconut flakes, brown sugar, cinnamon and softened coconut oil until well combined and crumbly.
Scoop mixture into pineapple bowls. I like to jam some of the crumble into the grooves and spaces between the pineapple so there is crunch in every bite, not just the top. If you’re like me, you’ll use the entire crumble mixture. If you just like that top crumble, you might have enough to make four mini-cobblers. Scoop as much or as little crumble in and/or on your pineapple.
Place custard cups in a pre-heated toaster oven (even the oven is mini!) at 350 degrees for 40 minutes, until the top is golden brown.
I have a confession: the crumble never really got crumbly. I’m not sure why – was it the coconut oil in place of butter? Not enough flour? Should I have cooked the pineapple in some cornstarch before baking to soak up some of the moisture? I don’t know, but I also don’t care…it was delicious! How do I know? Funk said it was “restaurant quality,” and one of the best desserts I’ve ever made. I don’t know what dump of a restaurant he is referring to for this measurement, but I’ll take it! The coconut flavor was subtle, and I loved the chewy oats. I don’t think I’ve ever had a cobbler with pineapple before, and now I’m converted!
Remember when I said these mini desserts were a good idea because they leave no leftovers? I regret that statement. I wish I had leftovers of this dessert!
Here are some previous Recipe ReDux submissions of mine:
Time to check out what some of the other Recipe ReDuxers baked up, mini-style:
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