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.
- 1 1/2 cups all-purpose flour
- 1 Tbsp Golden Barrel organic cane sugar
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 4 tsp (1/2 stick) butter, chilled
- 1/2 cup half and half
- 4 eggs
- 2 Tbsp half and half
- 3/4 cup Golden Barrel light brown sugar, packed
- 4 Tbsp (1/2 stick) butter, melted
- 1 cup Golden Barrel Sorghum Syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 cups halved pecans you can chop some of the pecans up if desired
- Preheat oven to 350 degrees F. Grease an 8" cast iron skillet (or 9x9" baking dish) with Golden Barrel coconut oil or butter.
- 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.
- 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.
- 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 from Homesick Texan.
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This looks amazing!! I love anything involving pecans. Also, love how this is made in a cast iron skillet!
Thanks for sharing the recipe. I am going to give it a try. It looks delicious 🙂