Slow Cooker Black Cherry and Pineapple Custard Cobbler

A scrumptious, warm and sweet spring treat!! <3


  • 2 1/2 cups chopped pineapple
  • 2 cups frozen dark cherries (pitted)
  • 4 eggs
  • 1 cup almond flour
  • 1/4 tsp salt, plus a dash
  • 1/4 tsp olive oil (I used olive oil spray)
  • 1/4 cup cold water

Special equipment: slow cooker/crockpot, high speed blender or food processor, parchment paper, freezer

Inactive prep time: 4 hours
Active prep time: 15 minutes
Yields: 8 servings


  1. Preheat slow cooker to lowest setting and wipe the bowl with olive oil using a paper towel to spread, or coat with one spray of olive oil spray.
  2. Spread the cherries evenly directly on the bottom of the crockpot.
  3. Puree together the pineapple, dash of salt, and two eggs until smooth; pureeing in batches if necessary.
  4. Pour the pineapple puree directly over the cherries and cover while making the cobbler crust.
  5. Prepare the cobbler crust: in a large bowl, mix together the almond flour and 1/4 tsp of salt until thoroughly mixed.
  6. Add the cold water to the almond flour mixture, 1-2 Tbsp at a time, stirring each time with fork until it becomes a malleable dough.
  7. On a clean flat surface, turn over the dough onto the middle of a large piece of parchment paper. Shape the dough into a round ball with your hands, and place another equal-sized piece of parchment paper directly over the dough.
  8. Use the rolling pin to roll the dough into a flat sheet, directly rolling the pin over the top parchment paper– until the dough is about 5 mm thick.
  9. Freeze the dough between the parchment paper for about 10 minutes to help solidify, then carefully peel the top parchment paper layer off. Use a plastic spatula to peel the dough off of the remaining parchment paper and flip directly on top of the cooking pineapple custard in the crockpot. (Note: it’s okay if the crust breaks and you do this in batches.)
  10. Continue cooking on low for up to 4 hours. Scoop cobbler into a bowl and enjoy!

Yasmine’s notes:

🙂 🙂 🙂 🙂 🙂 This is just too good for its simply pineapple and cherry meets almond and egg profile. Originally inspired by the notion of making a traditional pineapple upside down cake, (but kind of caked-out after the festive and rich Torus Link Birthday Cake at the time of this writing), I nevertheless wanted so badly to celebrate all the pineapples coming forth in the spring season. The flavors themselves are wonderful— and they shine by simply being their naturally sweet selves; no extra sugars needed.


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