two 20 ounce cans of crushed pineapple
5 tablespoons flour
1/2 cup sugar
1 cup (8 ounces) grated sharp cheddar cheese
1 and 1/2 tubes of Ritz crackers
1 stick butter
Next, drain the pineapple. I use a small sieve placed atop a two cup Pyrex measuring cup. That will hold everything. It is important to get most of the juice out of the pineapple. Use the back of a spoon to press the pineapple to squeeze out that last bit of juice.
After you have drained both cans of pineapple, spread the pineapple over the bottom of the baking dish.
Take a small bowl and measure out the 1/2 cup sugar. Add the 5 tablespoons of flour, stirring them together.
Grate 8 ounces of cheese and add that to the sugar/flour. Mix well. The goal is to get most of the cheese coated with the sugar/flour.
Evenly spread the cheese/sugar/flour mix on top of the pineapple.
Next, we need a crust. Take a one gallon sealable plastic bag and add a tube of Ritz crackers. Using a rolling pin, crush the crackers to a fine mix. Then add the 1/2 tube and finish crushing.
Spread the Ritz crackers on top of the other ingredients.
The final preparation is to melt a stick of butter in the microwave (try 60 seconds) and then drizzle the butter on top of the Ritz cracker topping.
Bake at 350 for about 30 minutes.
This is one of my favorite recipes from a great book by Gayden Metcalfe and Charlotte Hays, called Being Dead Is No Excuse. It is all about the foods Southern Ladies take to the After-Funeral gatherings. It is a fun read, and contains great recipes that are tasty, easy to fix, and suitable for large crowds. Please give it a read.
Place the cobbler bowls on a cookie sheet and place in oven for 30 minutes at 425 degrees or 45 minutes at 375 degrees.
Top with ice cream and serve with coffee.
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