Pecan Pie Cobbler
Ingredients:
For the Filling:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup light corn syrup
4 large eggs
2 teaspoons vanilla extract
2 cups pecans (chopped or whole, depending on preference)
For the Cobbler Topping:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup milk
1 teaspoon vanilla extract
Directions:
Prepare the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized dish.
Make the Pecan Pie Filling:
In a medium saucepan, melt the butter over medium heat. Stir in the sugar and corn syrup, and cook until the sugar is dissolved and the mixture is smooth.
Remove from heat and let cool slightly. Stir in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
Fold in the pecans, then pour the filling into the prepared baking dish.
Prepare the Cobbler Topping:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the melted butter, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
Assemble and Bake:
Spoon dollops of the cobbler batter over the pecan pie filling. The batter does not need to cover the entire surface; it will spread slightly as it bakes.
Bake in the preheated oven for 45-50 minutes, or until the cobbler topping is golden brown and a toothpick inserted into the topping comes out clean.
Cool and Serve:
Allow the pecan pie cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature, and it’s delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Prep Time: 20 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 10 minutes
Kcal: Approximately 350 kcal per serving | Yield: About 12 servings
