Imported from the web

Pecan Pie Cobbler

Name: Pecan Pie Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 cup All-purpose flour; 1.25 cup Buttermilk; Salt (Pinch); 2 tsp Baking powder; 0.75 cup Sugar; 10 tbsp Butter (Cold); 11 Pecan crackers (10–12 crackers; sweet crackers of choice may be substituted. Pecan shortbread cookies such as Pecan Sandies are suggested in the source.); 6 tbsp Butter (Melted; for the cracker crumble); 0.25 cup Brown sugar (For the cracker crumble); 1.25 cup Pecans (Roughly chopped); 1 tsp Cinnamon (Nutmeg may be used instead); 0.5 cup Brown sugar (For the pecan base); 0.5 cup Butter (Melted; for the pecan base); Brown sugar (Optional topping; amount not specified); 0.25 cup Hot water (Optional; pour over the brown-sugar topping for a sticky pudding consistency); Ice cream (For serving; amount not specified)

Recipe by Knead the Recipe Facebook

Imported by Amna Zubia Syeda on SeeMeCook

A sweet, nutty fall cobbler with a caramelized pecan filling and a gooey brown-sugar sauce, topped with a tender buttermilk biscuit layer and a pecan-cracker crumble. Serve it with ice cream for a pie-inspired dessert without corn syrup.

5 servings55 minAmerican

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Ingredients

2 cup All-purpose flour
1.25 cup Buttermilk
Salt (Pinch)
2 tsp Baking powder
0.75 cup Sugar
10 tbsp Butter (Cold)
11 Pecan crackers (10–12 crackers; sweet crackers of choice may be substituted. Pecan shortbread cookies such as Pecan Sandies are suggested in the source.)
6 tbsp Butter (Melted; for the cracker crumble)
0.25 cup Brown sugar (For the cracker crumble)
1.25 cup Pecans (Roughly chopped)
1 tsp Cinnamon (Nutmeg may be used instead)
0.5 cup Brown sugar (For the pecan base)
0.5 cup Butter (Melted; for the pecan base)
Brown sugar (Optional topping; amount not specified)
0.25 cup Hot water (Optional; pour over the brown-sugar topping for a sticky pudding consistency)
Ice cream (For serving; amount not specified)

Steps

1
Preheat the oven to 350°F (175°C).
2
Pour the melted butter for the pecan base into an oval baking dish. Add the roughly chopped pecans, 1/2 cup brown sugar, and cinnamon. Mix until well combined.
3
Crush the pecan crackers with a rolling pin. Mix the crushed crackers with the 6 tablespoons melted butter and 1/4 cup brown sugar until combined. Spoon the crumble evenly over the pecan base.
4
In a bowl, mix the flour, baking powder, salt, and sugar together.
5
Work the cold butter into the flour mixture with your hands or a pastry cutter until crumbs form. When you clench some of the mixture in your hand, it should hold its shape.
6
Pour in the buttermilk and mix until no streaks of flour remain.
7
Spoon the biscuit dough evenly over the dish.
8
If desired, sprinkle brown sugar over the dough. For a sticky pudding consistency, pour 1/4 cup hot water over the brown sugar.
9
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
10
Let the cobbler cool in the pan so the pecan filling can thicken. Serve with ice cream.

Notes

The source gives the optional brown-sugar topping without an amount. It does not specify how much ice cream to serve. Pecan crackers may be replaced with other sweet crackers; graham crackers are also suggested. The source gives 5 servings and a 35-minute cook time.