Pineapple Cobbler

Pineapple Cobbler 4 ounces salted butter, melted and slightly cooled 1 cup all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup milk 2 teaspoons coconut extract, for pineapple cobbler only (optional) 2 teaspoons pure vanilla extract 3-4 cups fresh pineapple chunks, or peeled and sliced fresh peaches 1/2 cup firmly-packed dark brown sugar In an 8 x 8 baking dish, melt the butter. Tilt the dish to coat the bottom with the melted butter. Set aside. In a large mixing bowl, using a large rubber spatula, stir together the flour, sugar, baking powder, cinnamon and salt. Add the milk and extracts. Fold until a smooth batter forms. This will take less than 1 minute. Pour batter into baking dish, right on top of the butter. Do not stir batter into butter. Spoon/distribute the pineapple evenly over the over the batter and sprinkle the brown sugar evenly over the pineapple. Bake on center rack of preheated 350 degree oven 40-45 minutes. During Serve, hot, warm, or at room temperature warm is best) Pineapple contains enzymes that react with metal so use glass baking dishes when baking with pineapple.