Pecan Pie Cobbler - A Sweet and Nutty American Classic
Pecan Pie Cobbler is a delicious and unique twist on the classic pecan pie. This recipe combines the flavors of a traditional pecan pie with the texture of a cake, resulting in a dessert that is both gooey and crispy at the same time.
Ingredients
- 6 tablespoons 85 g unsalted butter
- 1 1/2 cups 180 g roughly chopped pecans
- 1 1/2 cups 180 g self-rising flour
- 1 1/2 cups 300 g granulated sugar
- 2/3 cup 160 ml whole milk
- 1 teaspoon 5 ml vanilla extract
- 1 1/2 cups 330 g packed brown sugar
- 1 1/2 cups 360 ml hot water
Instructions
- Preheat the oven to 350º F (180º C).
- Place the 6 tablespoons (85 g) of butter in a 9x13-inch (23x33 cm) baking dish and put the dish in the oven to melt the butter.
- Sprinkle the chopped pecans over the melted butter and set aside.
- In a large bowl, whisk together the self-rising flour, granulated sugar, whole milk, and vanilla extract until the mixture comes together.
- Pour the batter over the pecans and spread it gently into an even layer. Do not mix the pecans into the batter.
- Sprinkle the brown sugar in an even layer on top of the cake batter, without mixing.
- Carefully pour the hot water on top of the brown sugar.
- Place the baking dish in the oven and bake for 30-35 minutes, or until the cake is golden brown.
- Remove from the oven and let cool for at least 15 minutes before serving.
Notes
Make sure to use self-rising flour for this recipe to ensure the cake layer rises properly.
This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven before serving.
For a gluten-free version, substitute the self-rising flour with gluten-free self-rising flour.
This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven before serving.
For a gluten-free version, substitute the self-rising flour with gluten-free self-rising flour.