If using fresh pineapple, core and dice to yield about 4 cups. If using canned, drain but reserve 2–3 tablespoons of juice for flavor and use diced pineapple.

Combine diced pineapple, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon and 1/8 tsp salt in a medium saucepan. Stir until cornstarch and sugars are evenly distributed.

Cook over medium heat, stirring frequently, until mixture comes to a gentle boil and thickens and becomes glossy, about 4–6 minutes. Taste and adjust sweetness or lemon if desired. Remove from heat and let cool 5 minutes; filling will continue to thicken as it cools.

Transfer the warm filling to a 9-inch (round or square) baking dish, spreading into an even layer.

Cobblier Topping

Preheat oven to 375°F (190°C). Position racks in center of oven.

In a large mixing bowl whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt until homogenous.

Add the cold cubed butter to the dry mixture. Using a pastry cutter, two forks or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about the size of small peas).

In a separate small bowl whisk together 3/4 cup milk, 1 beaten egg and 1/2 tsp vanilla. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing. The dough will be thick and scoopable.

Using an ice cream scoop or two spoons, drop generous scoops of dough over the warm pineapple filling, spacing them evenly to cover most of the surface; the topping will expand while baking. If you want a more even layer, gently pat the dough to spread slightly but don’t press into the fruit.

Brush the tops of the dough with the beaten-egg/milk wash left in the bowl if any (or brush with the 1 tablespoon melted butter) and sprinkle turbinado/coarse sugar and optional nutmeg or extra cinnamon over the topping for sparkle and flavor.

Bake & Finish

Place the baking dish on a rimmed baking sheet to catch any bubbling juices and bake in the preheated 375°F (190°C) oven for 30–36 minutes, until the topping is golden brown and the filling is bubbling around the edges.

If the topping is browning too quickly, tent loosely with foil for the last 10 minutes. To check doneness, insert a toothpick into the topping—if it comes out clean and juices are bubbling, it’s ready.

Remove from oven and let the cobbler rest on a wire rack for 15–20 minutes to thicken the filling and set the cobbler slightly; this makes serving cleaner.

Serve warm by scooping portions that include fruit and topping. Great with vanilla ice cream or whipped cream. Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through.