Pecan (Pie) Cobbler

October 21, 2022



You might say that by making a pecan pie into a cobbler is taking the easy way out. If you say that . . . you may be right! This is a fabulous way to share all the love of a pecan pie without the fuss. This is definitely a recipe to print, and save for cool fall evening or a cold winter night. It’s perfect for Thanksgiving too!


This cobbler is addictive. Both my husband and my son took seconds, which is truly unheard of for them. They are so spoiled that I bake all the time that seconds is rare. They always know something new will soon be emerging from the oven and they want to save room (and calories). They certainly made me smile when they went back for more.


I want to discuss my use of golden syrup in this recipe. I am posting it now (early for Thanksgiving) so that you have a chance to order, what I think, makes the pecan part of the recipe so incredible. Check the photos for a picture of the product and order a couple of squeeze bottles on Amazon. I promise. You will taste the difference. Light corn syrup just has a different flavor. Golden syrup is richer, and thicker, and is a dark amber color. I highly recommend keeping it in your baking pantry.








Pecan (Pie) Cobbler

adapted from moreorlesscooking.com


Ingredients


For the Pecan Mixture

1 cup golden syrup (or light corn syrup) * see introduction for golden syrup explanation

1 cup light brown sugar, packed

1/4 cup of unsalted butter, melted

2 teaspoons vanilla extract

3 large eggs, lightly beaten

1/2 teaspoon cinnamon

2 cups pecans, toasted (please toast your pecans - it will make them more flavorful)


For the Topping

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon kosher salt

3 tablespoons cold butter, cut into small pieces

7 tablespoons whole milk, divided (I used whole milk, but you can use another type if it’s what you have)

1 tablespoon turbinado sugar (optional)


Directions

Preheat oven to 350º F. Prepare an 8 or 9 inch square baking pan (I used an oven to table pan) with baking spray.


To Make the Pecan Mixture

In a large bowl stir together the golden syrup (corn syrup), brown sugar, melted butter, vanilla, eggs and cinnamon. Add the toasted pecans and stir to coat them. Pour mixture into the baking dish.


To Make the Cobbler Topping

In a medium-sized bowl mix together the flour, sugar, baking powder and salt. Add the small pieces of cold butter to the flour mixture, incorporating them by using your hands. Roll the butter between your fingers, working it into the flour mixture. Next add 6 tablespoons of milk, mixing it into the flour/butter mixture until incorporated. Finally, pick up a handful of the dough and flatten like a pancake between your palms. Place on top of the pecan mixture. Continue to do this until all the dough has been placed on top of the pecans. There will be gaps. It should look like dough islands floating in a pecan sea.


Using a pastry brush (or your fingers if you don’t have one), brush the dough topping with the remaining 1 tablespoon of milk.

Bake for 35-40 minutes, until the top is lightly golden brown and the cobbler is bubbling. Let it cool for at least 15 minutes before serving.

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