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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe out of a vegetarian magazine at work. I haven't made it yet. It sounds more like a pineapple crisp rather than a cobbler but since I haven't made it I can't say for sure. Ingredients:
5 cups fresh pineapple, cubed |
1 cup coconut pineapple juice or 1 cup unsweetened pineapple juice |
1 cup chopped dates |
1 1/2 teaspoons vanilla |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
1 1/2 cups rolled oats |
1/2 cup flour |
1/2 cup coconut pineapple juice or 1/2 cup unsweetened pineapple juice |
1/4 cup brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 cup butter |
3 tablespoons coconut oil |
Directions:
1. Preheat oven to 375.
2. Coat 8 square dish with non stick spray.
3. Filling:.
4. Stir pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, allspice in a medium sauce pot and bring to a boil.
5. Cook 10 minutes or until dates break apart, stirring frequently.
6. Topping:
7. Combine oats, flour, juice, brown sugar, cinnamon, nutmeg in a bowl.
8. Melt butter.
9. Stir melted butter and coconut oil into oats.
10. Pour filling into greased baking dish.
11. Top with topping.
12. Bake at 375 for 35-40 minutes or til golden.
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