Blueberry Pineapple Cobbler

Inspired by a cocktail in dessert form. This dessert is full of pineapple, blueberries topped with lemon zest and a crispy cobbler topping.

This cross between a crisp and cobbler. It is oats and brown sugar like a crisp but not as cover like a cobbler because it is not completely covered.

You maybe a little curious what's the difference between a cobbler and a pie. A pie has a crust on the bottom and top with fruit in between.

A cobbler only has the 'crust' on the top and usually scattered on top with fruit on the bottom.

The cobbler is like a margarita or a daiquiri that we have around where I live. They come in all different flavors with alcohol.

Pineapple, blueberries and lemon has to be one of my favorite combinations. Lemon adds a little tartness to the sweet pineapple and blueberries.

Recipes you may like:
Wild Berry Pop Tarts
Strawberry Lemon Pop Tarts
Black Grape Pop Tarts

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Blueberry Pineapple Cobbler

Time
Prep- 15 minutes
Baking- 40 to 45 minutes
Cooling- 15 to 20 minutes

Ingredients

Pineapple Blueberry Filling
3 cups Fresh or Canned Pineapple
4 cups Fresh or Frozen Blueberries
1 cup Granulated Cane Sugar, divided
1/4 cup Unbleached All Purpose Flour, divided
1/4 cup Lemon Juice, divided
3 Tablespoons Lemon Zest
2 teaspoons Pure Vanilla Extract, divided

Crispy Cobbler Topping
1 1/2 cups Quick Oats
1 1/4 cup Unbleached All Purpose Flour
1 cup Dark Brown Sugar
3/4 cup Unsalted Butter, melted 
1/2 teaspoon Ground Ginger
1/2 teaspoon Fine Sea Salt

Vanilla Ice Cream or whipped cream, to serve

1. Preheat oven to 350 degrees and lightly grease a 9 by 13 glass casserole dish. Set aside.
2. If using canned pineapple, drain pineapple from the juice and let it sit for 15 minutes with a paper towel on top.
3 . In two separate bowl,  gently toss blueberries, 1/2 cup sugar, 2 tablespoons of flour, 2 tablespoons lemon juice and 1 teaspoon vanilla. Repeat with the pineapple.
4. Add the blueberries to the bottom of the prepared dish and sprinkle on half of the lemon zest. Add the pineapples on top and sprinkle the last of the lemon zest.
5. Combine oats, flour, brown sugar, ground ginger and fine sea salt in a medium size bowl. Add melted butter. Mix with a fork so it will become a crumbly texture.
6. Cover the top of the pineapple and blueberries and place on a cookie sheet to help with possible bubbling.
7. Bake for 40 to 45 minutes or until bubbly over the edges and topping is crispy. Let it cool for at least 15 to 20 minutes before serving with ice cream or whipped cream.

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