Easy Blueberry-Pineapple Cobbler & Chinet GIVEAWAY!

Cobblers are one of those things that I don't make often, and when I do, I'm like "this is so good! Why don't I make these more often?!" They make an excellent dessert, but a cobbler is great for a brunch too. I mean, with all that fruit, it's basically a health food. Okay, maybe we won't go that far.

Another thing about cobblers is that you can make them year 'round. Just use whatever fruit is in season, or even frozen or canned fruits. Talk about easy! AND, to make it even easier...this one has a biscuit like topping made with Bisquick. AND to make it even easier than that, it was baked in Chinet Bakeware!

The above cobbler is all ready to stick in the oven. Since I was transporting this to my parents' house, after baking, I placed the lid on it and was on my way. I love the convenience of these disposable pans! I don't like to transport glass, so these are sturdy, yet I can throw them away when done. I don't have to worry about scooping out leftovers so I can take my pan back home, I don't have to transport a dirty dish in my car, and when I take something to church, I don't have to worry about keeping up with my pan!

And just a little tip...when covering something hot with a lid, if you place a paper towel or dish towel between the lid and pan, it will keep the steam from forming water droplets on the top of the lid and dripping back onto your food. Now, back to the cobbler!

Blueberry-Pineapple Cobbler

Fruit Filling:

• 1½ cups blueberries, fresh or frozen
• 1/2 cup crushed pineapple (canned)
• 3/4 cup water
• 1/2 - 3/4 cup sugar*
• 1/2 tsp cinnamon
• 2 tbsp. cornstarch

Biscuit Topping:

• 1 cup Bisquick (I use the 'Heart Smart')
• 2 tsps. sugar (I omitted)
• 2 tbsp. butter, melted
• ¼ cup milk
• Turbinado (raw) sugar for sprinkling on top (optional)

Instructions:

1. Preheat oven to 350 F.
2. Mix together Bisquick, sugar (if using), butter and milk in a small bowl. Set aside.
3. Combine blueberries, pineapple, water, sugar, cinnamon and cornstarch in a medium pot. 
4. Bring to a boil. 
5. Cook for approximately 2 minutes.
6. Pour fruit filling into baking dish. I used the Chinet Bakeware 7 x 9. (You could also use an 8 x 8, or 7 x 11 pan)
7. Cover filling with biscuit topping by dropping by heaping spoonfuls. It will be thick, and doesn't have to completely cover the fruit - just make sure it's basically even in thickness so it will all cook through at the same time. Sprinkle with raw sugar if desired.
8. Bake until golden brown, about 25 to 30 minutes. Cobbler is excellent served warm or at room temp!

*Since I added pineapple to my filling (which is naturally very sweet), 3/4 cup sugar was too much in my opinion. I think 1/2 cup would have been better. However, since I omitted the sugar in the biscuit topping, they worked together to balance each other out okay. The level of sweetness is going to vary by individual preferences as well as the type and ripeness of fruit used. So, in other words, play with the sugar amounts to suit your needs :-)

Recipe adapted from Kitchen Nostalgia

NOW - if you missed my first Chinet Bakeware giveaway, that's okay! You have another opportunity!

One winner will receive a set of Chinet Bakeware including one of each size: 

8x8 Square Pan

7x11 Large Oval Pan

9x11 Rectangle Pan

7.25x9 Small Oval Pan

Please enter via the Rafflecopter form. If you are viewing this in an email, you will need to click over the actual post. Shipping only available within the US.
a Rafflecopter giveaway

I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part two of a 4 part series featuring Chinet, so if you don't win this one, stayed tuned!