Pecan Cobbler
A rustic dessert that’s full of flavor and texture!
Servings
8servings
Cook Time
35minutes
Servings
8servings
Cook Time
35minutes
Ingredients
Crust
Filling
Instructions
Crust
  1. Preheat oven to 350 degrees F. Grease an 8″ cast iron skillet (or 9×9″ 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.