Whole-wheat needs more liqued and time to absorbe it.
Result of the recipe is more like cake base with a peach topping.
Servings 25
1 cup whole wheat pastry flour (optional use normal flour)
1 cup all purpose flour
3 table spoons of sugar or sugar substitute
1 table spoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
5 table spoon cold butter
1 & 1/2 cup milk (if all the flour is all purpose flour use 3/4 cup milk)
1 can of pineapple
2/3 cups sugar or suggar substitute
1/4 teaspoon salt
Preheat 375.
Mix whole wheat pastry flour, all purpose flour, 3 table spoons of sugar, 1 teaspoon of salt, 1 tablespoon baking powder, 1 teaspoon cinnamon.
Cut into the mixing bowl 5 tablespoons of butter.
Add milk and mix. If using whole wheat scrape the bottom and keep mixing it will look some what watery. If using all purpose flour it should stick to the mixer when done.
Butter 9x13 pan and spread dough smooth in the pan.
If using whole wheat flour let sit at least 10 minutes.
Open pineapple.
Put in pot, with 2/3cup sugar, 1/4 teaspoon salt. Simmer for 5 minutes at medium heat.
Lower heat and simmer for 5 more minutes.
Pour into 9x13 pan and smooth carefully.
Shake ground cinnamon over the top.
Bake in oven at 375*F for ten minutes.
Lower to 350*F for 28mintues.
Serve and enjoy.