Pineapple Cobbler


  • 1 1/2 cup All-Purpose Low Carb Flour Mix
  • 1/2 tsp. Splenda
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 cup butter, chilled
  • 1 cup freeze-dried pineapple
  • 1 cup DaVinci Sweetener Syrup

Preparation Instructions:

Preheat oven to 350 degrees.

In a small mixing bowl, combine freeze-dried pineapple and DaVinci Sweetener Syrup, then set aside to hydrate for 10 minutes.

In a large mixing bowl, combine All-Purpose Low Carb Flour Mix, Splenda, baking powder, baking soda, and cinnamon. Cut in chilled butter until the mixture resembles coarse crumbs. Divide crumbs in half and press 1/2 into the bottom of an ungreased 9x9 baking dish. Divide the remaining half of the crumb mixture in half again, and mix 1/2 with the hydrated pineapple and layer it in the baking dish on top of the crumbs. Sprinkle the remaining crumbs over the pineapple layer.

Bake 30 - 40 minutes or until golden brown and crisp on top.