Pineapple Cobbler

All around one of my favorite deserts and the Pineapple is definitely my favorite fruit.

Let's start making the Pineapple Cobbler.

The Pineapple

2 x 20oz cans of Pineapple - 1 crushed and 1 tidbits

¼ cup light brown sugar

¼ cup cane juice sugar

dash of cloves, cinnamon, nutmeg

1 Tablespoon organic vanilla extract

2 tablespoons corn starch

Drain pineapple and set aside juice for cake.

In a bowl combine ingredients and stir well, set aside and start on cake.

The Cake

1 cup whole wheat pastry flour

2 teaspoons baking soda

1 teaspoon ground sea salt

2 tablespoons corn starch

dash of cloves, cinnamon, nutmeg

1 Tablespoon organic vanilla extract

2 Eggs

2 tablespoons vegetable oil

2/3 cup Pineapple juice

In a medium bowl combine dry ingredients with whisk then add eggs, oil, pineapple juice and vanilla - using a electric beater mix for 2 minutes till smooth.

The Crunchy Topping

½ cup old fashioned Oats

½ cup whole wheat flour

4 tablespoons butter

1 tablespoon Anise seed

dash of cloves and cinnamon

combine oats, flour, anise, cloves and cinnamon then cut in butter till small pea size bits form

Now in a 8" x 8" x 2" non-stick cake pan grease bottom with spray pam or butter.

Spread Pineapple mix - evenly pour cake mix on top then sprinkle on the crunch topping.

Bake in a preheated oven at 350° for 35 minutes or until a tooth pic is inserted in the middle and comes out clean. be careful not to burn crunch topping. Cool then enjoy.

see twitpic of final yummy goodness

http://twitpic.com/16ijb

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