Tuesday, August 25, 2015

Pecan Pie Cobbler

A few nights ago, I wanted to make a quick dessert to have after dinner. My go-to fix for easy, after dinner desserts is the good-old, reliable dump cake. So, pulling up Pinterest, I found this Pecan Pie Cobbler recipe from Paula at her blog Call Me PMC.

Pecan Cobbler from Call Me PMC

Actually, she calls it Pecan Cobbler, but it is SO much like a rich, cakey pecan pie, that I had to change it to Pecan Pie Cobbler. Either way, it was dead-on amazing! The great thing about this recipe is you pretty much have all the ingredients on hand and you don't need a boxed cake mix. At first, I was convinced this thing was going to be a bomb after pouring on all the water called for in the recipe. It was a bomb alright....DA' BOMB!

Serve this warm with a scoop of vanilla ice-cream and you're in heaven! This is a keeper recipe for sure!

Pecan (Pie) Cobbler
Recipe Source: Paula Jones, "Call Me PMC"


6 tablespoons of butter (no substitutions)
1 cup pecans
1 1/2 cups self-rising flour
1 1/2 cups sugar
2/3 cup milk
1 teaspoon vanilla extract
1 1/2 cups light brown sugar
1 1/2 cups hot water

Preheat oven to 350°. Cut butter in large pieces and place in a 9" x 13" cake pan or casserole dish. Put dish in the oven and allow the butter to melt. When melted, remove pan from oven and sprinkle the pecans over the butter.

In a separate bowl, mix flour, sugar, milk, and extract together. Stir to combine, but don't over mix. Pour batter over pecans and butter without mixing. Sprinkle brown sugar over batter; do not stir, and carefully pour hot water over brown sugar; do not stir. This will look like a hot mess, but trust me!

Place pan in the oven and allow to bake 35-45 minutes, or until golden brown. The cobbler will not be firm after 35 minutes, but will firm up after it cools. The longer it bakes, the thicker the sauce becomes. I baked mine a little longer, which made it more of a pecan pie filling...YUM!

Serve warm with ice-cream or whipped cream. Die happy.

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