• Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Set the two small casserole dishes (or an baking dish) on a small baking sheet. This will make getting the cobblers in and out of the oven easy, and keeps the filling from spilling into the oven.

Pineapple Filling

• Set a strainer over a medium mixing bowl and strain the pineapple chunks. Pour 1/3 cup of the pineapple juice back in with the pineapple. Save the remainder of the juice for smoothies!
  1 20 ounce can pineapple chunks, drained, ⅓ cup pineapple juice
• To the pineapple, add the brown sugar, corn starch, and salt. Mix well to coat the pineapple chunks. Add the maraschino cherries and mix. Set aside while you make the topping.
  2 tablespoons brown sugar, light or dark, 1 tablespoon cornstarch, 1/8 teaspoon salt, ¼ cup maraschino cherries

Cobbler Biscuit Topping

• In a medium mixing bowl, whisk together the ap flour, almond flour, sugar, baking powder, and salt. Note - I like to use almond flour for texture and flavor. You can swap in all AP flour if you prefer.
  ½ cup all-purpose flour, ¼ cup blanched almond flour, 2 tablespoons organic cane sugar, ½ teaspoon baking powder, ¼ teaspoon salt
• Add the butter cubes to the flour mix. Using your fingers, work the butter into the flour until you have a sandy mixture. Pour in the milk and mix with a wooden spoon until you have a thick dough - like the consistency of cookie dough.
  2 tablespoons unsalted butter, cold and cut into cubes, 2 ½ tablespoons milk, cold
• Prepare the cobblers - Grease the casserole (baking) dishes with about a 1/2 tablespoon of butter. The butter will bake with the pineapple juice and sugar to create a syrupy mix.
• Equally portion the cobbler filling, along with all the juices, into the baking dishes. Top with a few extra cherries if desired.
• Using a cookie scoop or large spoon, spoon dollops of the cobbler topping on each cobbler. Gently press down so the topping covers more area.
• Bake the cobblers for at least 40 minutes, or until the filling becomes bubbly and the cobbler biscuit topping is golden brown.
• Cool the cobblers for about 5 to 10 minutes. Serve warm with a scoop of ice cream or whipped cream.
• The cobblers are best enjoyed the day they are baked. For leftovers, wrap the tops tightly with plastic wrap (or cling wrap) and refrigreate for up to 3 days. I recommend re-heating leftovers in the microwave.