Pecan Cobbler with Sorghum Syrup
This tasty treat might look like a pie, but it’s not–it’s a cobbler. Never had pecan cobbler before? Me neither. This unique dessert is cake-like inside, with a gooey bottom and crunchy pecan topping.
I stumbled upon this recipe while researching sorghum syrup. I’ve only made one other recipe with Golden Barrel Sorghum Syrup so I’m not too familiar with the sticky stuff (but that one recipe was AWESOME). And since sorghum is pretty much only grown in the South, most Northerners probably have never heard of, let alone tasted its syrup. To me, it has a similar taste as molasses. Unlike molasses, which is derived from sugar cane, sorghum syrup is derived from the sorghum plant, which is similar in appearance to a corn stalk. It also has health benefits–it’s loaded with potassium, among other good-for-you stuff (read more about it here).
This recipe starts with a pie crust. You make a simple dough that is then rolled out and placed into a cast iron skillet. I just love desserts that are in skillets…it kinda goes along with the rustic look that I love in my home. But what’s weird is that once your dough is in said skillet, you place the pecans on top (that’s not the weird part), then pour your syrup mixture on top of that. Once it’s baked, the syrup part actually bakes through to the bottom of the pan, making the dough more like a cake, hence the name pecan cobbler. I didn’t even realize it at first but after my husband’s second helping, I was like, WHAT?? The bottom is gooey?? Apparently it doesn’t take much to amaze me. 🙂
See the gooey bottom??
The crust part that surrounds the perimeter is still crust-like; it’s flakey and buttery. But the inside “crust” is cake-like. It’s super unique. So if you’re a fan of pecan pie, you should try this! I still like pecan pie the best (and these pecan bars–yum!) but this cobbler is worth making. Plop some fresh whipped cream on top and you have a very tasty treat on your hands.