Pecan Pie Cobbler
This simple Pecan Pie Cobber combines traditional pecan pie filling with a light, fluffy biscuit topping! A much easier alternative to pecan pie, and a great Thanksgiving dessert!
Ingredients
For the Pecan Filling:
- 1.5 cups pecan halves
- 1 cup dark corn syrup, or light corn syrup
- 1 cup sugar
- 3 eggs
- 2 tablespoons salted butter, melted
- 1 teaspoon pure vanilla extract
- 1 pinch nutmeg, ground
For the Cobbler Crust:
- 1.5 cups flour
- 1.5 tablespoons sugar
- 1/2 teaspoon baking powder
- 1 stick butter, cut into small bits
- 1/3 cup milk
- 1 egg
Instructions
- Preheat your oven temperature to 350 degrees Fahrenheit.
- Grease an 8x8 baking dish with cooking spray.
- In a large bowl, combine pecan pie filling ingredients and stir well. Spoon into the prepared pan.
- In a separate bowl, combine the dry ingredients (flour, sugar, baking powder) for biscuit topping and stir well to combine. Slowly add in cut butter, mashing with a fork, whisk or pastry knife to turn into a powdery paste.
- Add milk and egg and continue to mash the mixture until it turns into a wet, lumpy paste.
- Use a spoon to scoop the biscuit topping on top of the pecan pie filling.
- Bake for about 45 minutes. Remove from oven when the biscuit topping turns light to golden brown.
- Serve warm with vanilla ice cream.
Serving: 1, Calories: 547kcal, Carbohydrates: 72g, Protein: 7g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 188mg, Fiber: 2g, Sugar: 55g
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