For the topping:
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup milk
For the filling:
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
To start, preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prepare for the cobbler.
For the topping, in a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until the dry ingredients are well blended.
Next, add the melted butter and milk to the dry ingredients and stir until a thick batter forms. The batter should be smooth and spreadable, but thick enough to sit on top of the filling.
In a separate bowl, prepare the filling by whisking together the corn syrup, sugar, melted butter, eggs, and vanilla extract. Make sure the mixture is well combined and smooth.
Pour the filling into the prepared baking dish, then spoon the batter on top of the filling. Don’t worry about spreading the batter evenly – it will spread as it bakes.
Sprinkle the chopped pecans over the top of the batter. This will give the cobbler a delicious crunch and enhance the flavor.
Bake the pecan pie cobbler for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
You may need to check it towards the end to ensure the cobbler doesn’t overcook, as ovens can vary.
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