|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.