Recipe for Pecan Cobbler
It's the Newest Pecan Pie Craze
Pecan Cobbler
2 1/2 cups light corn syrup
2 1/2 cups granulated sugar
1/3 cup melted butter
1 Tablespoon vanilla extract
5 eggs, slightly beaten
3 cups coarsely chopped pecans
Cobbler Crust
1 cup oat flour (make this by processing 1 cup regular oatmeal in blender or food processor)
1 cup unbleached flour (or all-purpose regular flour)
1/2 cup butter
1/4 tsp. salt
1/4 to 1/2 cup cold water
Preheat oven to 350 degrees F.
Spray a 9 x 13-inch pan with pan spray.
Filling:
Mix together in a large bowl: sugar, syrup, eggs, vanilla, and butter until well combined.
Pour 1/3 of this mixture into bottom of prepared pan.
Add pecans to remaining filling and set aside.
Now make crust:
Combine oat flour, regular flour and salt in medium or large bowl. (I make it in my stand mixer, but a hand mixer probably wouldn't work.)
Cut butter into small pieces and add to flour mixture.
Cut butter into flour mixture using a pastry blender or fork until mixture resembles very coarse meal.
Add cold water a little at a time, stirring until dough forms a ball that sticks together. You may need only 1/4 cup water.
Place dough on lightly floured surface and knead gently until it is no longer sticky.
Roll dough into 9 x 13-inch rectangle.
Carefully pick up the rolled dough and place in pan on top of the filling mixture. You might be able to fold the dough in half to make it easier to move. It won't matter if it tears and has to be pieced together in the pan, This is, after all, cobbler.
Pour the remaining filling mixture onto top of dough.
Bake for about 50 minutes or until the center begins to set.
Remove from oven and let cool about 20 minutes before serving.
Published by Pat Burroughs
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14 Comments
Post a CommentI'm thinking I wouldn't want to freeze the pie once it was baked, as the crust might get soggy. But it might work to get it ready to bake and then freeze it.
Then you might take it out and let it thaw and then bake as you normally would. I'd want to be sure it was absolutely airtight before I froze it, and then not leave it in the freezer for very long, maybe a few weeks at the most. Sorry, that's the best I can do. Thanks for asking, though!
Can the Pecan Cobbler be frozen to use for later?
Excellent submission, with nice introduction and I have now learned how to make oat flour as well, a bonus :)
Sounds good.. I will have to try this one. :-)
oh..this sounds soooooo good!!!...makes me hungry!!
Update: I made this stuff (see my prior comment on it)at Christmas and due to the amount of desserts we had, everybody went home and left a lot of it for me to eat. My husband has a temporary crown and was afraid to eat nuts or anything sticky so I've been left with it tempting me. I finally decided to eat it so it wouldn't keep tempting me, and have almost finished it. At a week old, it's even better than before--the best stuff I ever tasted. Except I still don't care that much for the crust, at least the way I did it. If I do it again,I'll do very little crust and not as many pecans, but will use caramel ice cream topping in place of most of the corn syrup as I did this time.
Sounds wonderful, thanks!
Yummy. Thanks Pat. :-)
It sounds good to me- I like the caramel ice cream idea, too!
Thanks for the added tips, Pat. I am going to bake this, but it will have to be after we're out of Christmas goodies. I gained five pounds just reading this recipe! ;-)