text.skipToContent text.skipToNavigation
Not your Grandma's cobbler
Ingredients & Directions
Makes servings
Ingredients
  • 0.5 tsp Nutmeg

  • 14.17 grams Nutmeg

  • 18.0 ozs Crushed Pineapple, Drained

  • 510.29 grams Crushed Pineapple, Drained

  • 18.0 ozs Cinnamon, Ground

  • 510.29 grams Cinnamon, Ground

  • 0.75 cup Goldendipt® - Tropical Rum Coconut Batter Mix

  • 21.26 grams Goldendipt® - Tropical Rum Coconut Batter Mix

  • 1.0 oz Rum

  • 28.35 grams Rum

  • 1.5 tbsps Brown Sugar

  • 42.52 grams Brown Sugar

  • 1.0 cup Goldendipt® - Tropical Rum Coconut Breading

  • 28.35 grams Goldendipt® - Tropical Rum Coconut Breading

  • 21.0 ozs Prepared Blueberry Pie Filling

  • 595.34 grams Prepared Blueberry Pie Filling

  • 1.0 tbsp Sugar

  • 28.35 grams Sugar

  • 4.0 tbsps Butter

  • 113.4 grams Butter

Directions

Place pie filling and rum in a non-stick casserole dish and stir to combine.Spread crushed pineapple evenly over top and set aside to settle.In a mixing bowl, combine Coconut Batter, brown sugar, cinnamon, nutmeg, sugar, Coconut Breading and stir to mix well.When ingredients are combined, top the fruit by evenly dusting with dry topping mixture.Slice butter into thin slices and place evenly over topping.Bake in pre-heated oven at 350ºF for 1 hour or until topping is golden brown and bubbly.Remove from oven and cool at room temperature.Portion into 4 ounce serving dishes and keep in refrigerator.For service, microwave to 100ºF and top with vanilla bean ice cream and toasted coconut.

Product details:
Reviews
0
0
0
0
0