Pecan Pie Cobbler (Print version)
A warm Pecan Pie Cobbler with toasted pecans, a buttery topping, and a caramel-like sauce that forms as it bakes.
# Ingredients:
For the cobbler base
01 -
6 tablespoons (85 g) unsalted butter
02 -
1 cup (125 g) all-purpose flour
03 -
3/4 cup (150 g) granulated sugar
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon fine salt
06 -
2/3 cup (160 ml) whole milk
07 -
2 teaspoons vanilla extract
For the pecan sauce
08 -
1 1/2 cups (320 g) packed light brown sugar
09 -
1 1/2 cups (165 g) chopped pecans
10 -
1 1/2 cups (360 ml) boiling water
11 -
Vanilla ice cream, for serving
# Instructions:
01 -
Heat the oven to 350 F. Place the butter in a 9x13-inch baking dish and warm it in the oven until melted, about 4 minutes. Remove the dish carefully.
02 -
Whisk the flour, granulated sugar, baking powder, and salt in a medium bowl. Stir in the milk and vanilla until the batter is smooth.
03 -
Spoon the batter evenly over the melted butter. Do not stir the batter into the butter.
04 -
Mix the brown sugar and chopped pecans in a separate bowl. Sprinkle the mixture evenly over the batter.
05 -
Slowly pour the boiling water over the entire surface. Do not stir after adding the water.
06 -
Bake for 40-45 minutes, until the top is golden and the edges are bubbling. The center should still look soft and saucy underneath.
07 -
Let the cobbler rest for 20 minutes before scooping. Serve warm with vanilla ice cream.
# Good to know:
01 -
The cobbler will look very wet before baking. Do not stir the layers.
02 -
Best served warm after a short rest so the sauce can thicken.