Pineapple Cobbler Crockpot

1 cup all-purpose flour
Pinch of salt
1 cup sugar
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 stick (1/4 lb.) unsalted butter, melted
1 (20 oz.) can pineapple chunks in juice, drained

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.

ALTERNATE IDEA
I cooked in 4 qt crockpot on high for 1 1/2-2 hrs then turned down to low; also I stuck a skewer under lid after 1 hr just so it didn't get too much condensation.Frankly I think the oven is a quicker option but it can be done in case your oven is already full.