Pecan Cobbler with Sorghum Syrup

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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.

Pecan Cobbler with Sorghum Syrup

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).

Pecan Cobbler with Golden Barrel Sorghum Syrup

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. 🙂

Putting Pecans into Pecan Cobbler

Unbaked Pecan Cobbler with Sorghum Syrup

See the gooey bottom??

Pecan Cobbler with Sorghum Syrup

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.

Pecan Cobbler with Sorghum Syrup Pecan Cobbler with Sorghum Syrup

Pecan Cobbler
Print Recipe
A rustic dessert that's full of flavor and texture!
Servings
8 servings
Cook Time
35 minutes
Servings
8 servings
Cook Time
35 minutes
Pecan Cobbler
Print Recipe
A rustic dessert that's full of flavor and texture!
Servings
8 servings
Cook Time
35 minutes
Servings
8 servings
Cook Time
35 minutes
Ingredients
Crust
Filling
Servings: servings
Instructions
Crust
  1. Preheat oven to 350 degrees F. Grease an 8" cast iron skillet (or 9x9" baking dish) with Golden Barrel coconut oil or butter.
  2. In a medium bowl, mix together the flour, sugar, salt and baking powder. Dice the chilled butter into smaller pieces and cut it into the dry ingredients using a fork or pastry cutter until it's pea-sized crumbs. Stir in half and half until dough is sticky but still a little crumbly, adding more half and half if needed. Set dough onto a floured surface and form into rough disk shape. With a floured rolling pin, roll until 1/8" thick and then carefully place in skillet, covering up the sides, about 3/4 of the way up.
Filling
  1. Whisk together the eggs, half and half, and brown sugar until well combined. Stir in the melted butter, sorghum syrup, cinnamon, salt and vanilla extract for a minute or two, until smooth.
  2. Spread pecans evenly on top of crust then pour the filling on top of the pecans. Bake uncovered for 35-45 minutes, until the filling is set and crust is golden. Be sure to not overbake, as the cobbler can get dried out. Cool for at least 10 minutes then serve with fresh whipped cream or ice cream. I used a spoon to scoop out cobbler.
Recipe Notes

Recipe from Homesick Texan.

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Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.

One Response

  1. This looks amazing!! I love anything involving pecans. Also, love how this is made in a cast iron skillet!

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