Peach Pineapple Cobbler

Peach Pineapple Cobbler 1/4 c. cold butter, diced into chunks 1/4 c. butter, melted 1 c. Splenda or sugar 1 c. flour 1 1/2 tsp. baking powder 1/2 tsp. cream of tarter 1/2 tsp. salt 1/2 tsp. pumpkin pie spice 1/2 c. sugar, for top, optional 3/4 c. milk 1/4 c. juice from peaches 1 tsp. vanilla 4 Tbsp. coconut flakes 28 oz. peaches, reserve juice 1 c. pineapple chunks Preheat oven to 350 degrees. Melt 1/4 c. butter in cast iron skillet. Set aside. Mix dry ingredients together in a bowl with a whisk. Once thoroughly blended, add in milk and peach juice you have reserved. Add peaches, pineapple and coconut to the melted butter, do not add juice to skillet. Stir gently to spread evenly in skillet. Pour flour mixture evenly over top of the fruit, being sure to fill all empty spaces. DO NOT STIR! Carefully place your butter chunks into the flour mixture. Spread out as evenly as possible. If you would like to add extra sugar to your cobbler, this is where you would add that last 1/2 cup. Sprinkle it over top of everything. Bake for 45-50 min or until it is golden and pulled away from sides. Turn oven off. Let rest in oven for about 20 min. Remove and allow to continue cooling. This can be eaten warm or cold. Add extra creaminess to it by putting frozen whipped topping or ice cream on top. NOTE: This can actually be made in a 9x13" pan, if desired. Just melt butter in microwave and pour into pan. Then continue with the rest of the recipe.