Texas Gooey Pecan Cobbler

Preparation Time: 10 min 

 

Cooking Time: 1 hr

 

Baking Dish  Size: 9 x 13 inch baking dish

 

 

For the cobbler:

3 cups pecan halves, toasted

4 eggs

1 cup granulated sugar

1 cup light brown sugar

1 (16-ounce) bottle light corn syrup

1 stick unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

 

For the biscuit topping:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 tablespoon sugar

3/4 teaspoon salt

1 cup cold buttermilk

1 stick unsalted butter, melted and cooled slightly

turbinado sugar, optional

Preheat the oven to 375 degrees F.

To make the filling, whisk together the eggs, both sugars, corn syrup, melted butter, and vanilla. Gently fold in the toasted pecans.Pour the filling into a 9 x 13 inch baking dish that has been coated with cooking spray.

 

Bake the filling for 25 minutes.

 

While the filling bakes, prepare the biscuit topping. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Combine the cold buttermilk with the melted butter in a small bowl so that butter hardens and forms small clumps.

 

Slowly add the milk and butter mixture to the flour mixture. Stir with a rubber spatula until just combined.

 

Remove the cobbler from the oven and dollop with the biscuit topping. Sprinkle the tops of the biscuits with turbinado sugar, if using.

 

Return the cobbler to the oven and bake it for an additional 25 to 35 minutes, until the biscuit topping is golden brown.

 

Allow the cobbler to cool for 30 to 45 minutes. Serve warm with whipped cream.