We decided to give it a try for Thanksgiving. Then I made it again this month for a Christmas party with a few changes. The result tastes very similar to pecan pie, but I do think it is sweeter and a little richer. Some of the recipes suggest serving it with ice cream and that a 9x13" pan only serves eight! I thought ice cream was too much and a pan could serve way more, since a little goes a long way with satisfying your sweet tooth. If you are allergic to eggs and love pecan pie, you have to try this!
Pecan Cobbler
Adapted
from Pecan Cobbler by Call Me PMC
6 T unsalted butter (no
substitutions)
2 c pecans (toasted)
1½ c flour
¾ t salt
2 ¼ t baking powder
1½ c granulated sugar
⅔ c skim milk
1 t vanilla
1½ c packed light brown sugar
1½ c hot water
Preheat oven to 350°F. Spread pecans on rimmed baking sheet.
Toast in oven for about 10-12 minutes or until pecans are aromatic and darker
in color, stirring every 3-4 minutes. Cool.
Maintain oven temperature. Add butter to a 9x13 inch cake pan or casserole dish and
melt in oven. Once butter is melted, spread
pecans over butter. In a bowl, stir flour,
sugar, milk and vanilla until combined. Do
not over mix. Batter will be thick. Spoon batter over butter and pecans. Do not mix.
Sprinkle brown sugar evenly over batter.
Do not mix. Slowly, pour hot
water over top. Do not mix. Bake 30 to 35 minutes or until golden brown. The sauce will thicken, as it cools.
Serves 12-16
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