Pecan Cobbler

Pecan Cobbler

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own. Thank you for checking out this recipe.

This recipe has become known as one of my personal signature desserts to serve at gatherings, especially during the holidays. As a holiday favorite, I don’t worry about making it guilt-free because guilt is not an ingredient in holiday meals. Similar to pecan pie and just as easy to make as any pie. This Pecan Cobbler makes 16 servings and is one of the most delicious & rich desserts I love. Small servings are recommended.

Partner note: When it comes to baking, everything has to be just right, including the right level of sweetness. With Imperial Sugar, I know I'm using the highest and most refined quality raw cane sugar grown. Their sugar has stood the test of time with no synthetic flavors, colors, fragrances, preservatives, or artificial ingredients.

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Ingredients

For the Filling:

• 2½ c. light corn syrup
• 2 ½ c. Imperial Sugar granulated sugar
• ⅓ c. salted butter, melted
• 1 Tbsp. vanilla extract
• 5 eggs, room temperature & slightly beaten
• 3 c. pecans, coarsely chopped

For the Crust:

• 1 c. oat flour
• 1 c. all-purpose flour
• ½ c. salted butter, cold
• ¼ tsp. salt
• ¼ - ½ c. cold water

Instructions

1. Preheat oven to 350°.

2. Prepare a 13x9 inch pan by coating with non-stick baking spray.

3. In a large bowl, mix together syrup, sugar, butter, vanilla, and eggs until very well combined.

4. Pour 1/3 of the filling mixture into the bottom of the prepared baking pan. Set aside.

5. Add pecans to the remaining filling mixture and set aside while preparing the crust.

6. In a medium-sized bowl combine the two flours and salt.

7. Cut the cold butter into small pieces and add to the flours.

8. Combine butter into the flour mixture using a fork or pastry cutter.

9. Add cold water, a little at a time, stirring until the dough forms into a ball and sticks together.

10. Place the dough on a lightly floured surface and knead gently 4 or times until it is no longer sticky.

11. Roll out the dough into a 13x9 inch rectangle, and place it in the pan on top of the filling mixture.

12. Pour the remaining filling mixture with pecans onto the top of the dough.

13. Bake for 50 minutes or until the center begins to set.

14. Remove from the oven and allow to cool for about 20 minutes.

15. Serve warm or at room temperature.