Description
A delicious dessert hybrid that combines the rich, gooey center of a pecan pie with a soft, cake-like cobbler topping.
Ingredients
For the Pecan Pie Filling:
1 1/2 cups corn syrup
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
3 large eggs, room temp
3/4 cup packed light brown sugar
2 cups pecans, chopped
1/8 teaspoon ground allspice
1/2 teaspoon kosher salt
For the Cobbler Topping:
1 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
8 tablespoons cold butter
3/4 cup buttermilk
Instructions
- Step 1: Preheat the oven to 375°F. Butter a 7×10-inch baking dish that is at least 2 1/2 inches deep.
- Step 2: In a large bowl, prepare the filling by mixing together the corn syrup, 2 teaspoons vanilla, 1/4 teaspoon cinnamon, eggs, brown sugar, 2 cups of chopped pecans, allspice, and 1/2 teaspoon of salt.
- Step 3: Pour the pecan pie filling mixture into the prepared baking dish.
- Step 4: In a separate bowl, prepare the cobbler topping by whisking together the flour, baking powder, 1/2 teaspoon cinnamon, sugar, and 1/2 teaspoon of salt.
- Step 5: Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it forms pea-sized crumbs.
- Step 6: Add the buttermilk and 1 teaspoon of vanilla extract to the topping mixture, stirring until just incorporated. Do not overmix.
- Step 7: Scoop equal-sized portions of the cobbler dough on top of the pecan pie filling.
- Step 8: Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
- Step 9: Remove from the oven and allow to cool slightly before serving. Enjoy!
Notes
Ensure eggs are at room temperature for a smoother filling.
Using cold butter is essential for a flaky cobbler topping.
Serve warm, on its own or with a scoop of vanilla ice cream.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American