Double Layer Blueberry Pineapple Cobbler | Two cobblers in one! The bottom layer is a blueberry cobbler filled with plump and juicy fresh blueberries and the top layer is a delicious pineapple cobbler. Put them together and you have a double delight of cobbler heaven! Who would of thought these two fruits could come together in such a way to create not only a unique dessert but a delicious one too!
Bake these little treasures in mini 4 ounce jars for a fun individual dessert. Perfect for parties, picnics or an on the go dessert to take to the office.
Add a touch of sweetness by making this cobbler with my SWEET PIE DOUGH. With just a hint of sweetness the sugar only enhances the dough flavor without taking away from the pie filling.
This dessert starts with plump juicy fresh blueberries! NOTE: If blueberry season is over you can also use frozen.
Place a tablespoon of the sweet pie dough on top; spread to the edges and sprinkle with sugar.
Add pineapple chunks, light brown sugar and of course a maraschino cherry!
Now top the cobbler with another yummy layer of dough.
Brush on some melted butter and sprinkle with either Turbino (raw) sugar or granulated sugar and BAKE!
- 1 recipe sweet pie dough (link in insturctions)
- 12 (4 ounce) jars
- 1 pint fresh blueberries
- 2 teaspoons granulated sugar
- 2 (20 ounce) cans pineapple chunks
- 1 tablespoon plus 1/2 teaspoon light brown sugar
- 12 maraschino cherries
- 1 tablespoon unsalted butter, melted
- turbino sugar or granulated sugar for sprinkling
Sweet Pie Dough Recipe (link) follow directions for making dough.
Preheat oven to 350°.
Spoon 15 blueberries into the bottom of each jar, scoop 1 tablespoon of the dough, place on top of berries, spread to the edge and sprinkle 1/8 teaspoon of sugar on top.
Place 6 pineapple chunks on top of dough, sprinkle on some of the brown sugar, place a cherry in the center. Scoop 1 tablespoon of the dough, place on top of the pineapple and spread to the edge.
Brush melted butter on the tops of all the cobblers, cut slits in the dough to serve as air vents and sprinkle with turbino or granulated sugar.
Place jars on a cookie sheet lined with parchment paper or foil. Bake 40 minutes or until bubbling and lightly brown. Serve warm or at room temperature. Store in the refrigerator up to 3 days.
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