Original Pecan Cobbler Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10 servings
Ingredients:
6 tablespoons butter, no substitutions
1 cup pecans
1 and ½ cup self-rising flour
1 and ½ cup granulated sugar
2/3 cup whole milk, more if needed
1 teaspoon pure vanilla extract
1 and ½ cup brown sugar, packed, light
1 and ½ cups of hot water
Directions:
Preheat oven to 350 degrees.
Add butter to a 9×13-inch cake pan or casserole dish and melt in the oven.
Once the butter is melted, sprinkle the pecans over the butter.
In a bowl, mix flour, sugar, milk, and vanilla. Stir to combine, but don’t over-mix.
Pour batter over butter and pecans; do not mix.
Sprinkle brown sugar evenly over batter; do not stir.
Carefully pour the hot water over the mixture; do not stir.
Bake 30 to 35 minutes or until golden brown.
Notes:
I use whole milk.
I cannot stress enough the importance of using real butter. Do not use margarine.
As well, I do not recommend reducing either the brown sugar or the hot water in this recipe.
Additionally, I don’t recommend reducing the amount of butter. These three components are what make the sauce, and it’s detrimental that these ingredients, as well as the amount,s are correct.
Pecan Pie Cobbler FAQ:
How long does Pecan Cobbler last?
Three days in the fridge. Store your cobbler in an airtight container in the refrigerator for up to 72 hours.
How do I reheat Pecan Pie Cobber?
To reheat, you can reheat it either in the oven or the microwave. To reheat it in the oven, turn your oven to 350 degrees F and heat until the cobbler is heated through. Furthermore, for the microwave, cover it with a damp paper towel and reheat it in 30-second increments until heated through.
Recipe courtesy of Call Me Pmc.com