Ingredients
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For the Cobbler Layers:
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1 cup (2 sticks) unsalted butter, melted
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2 cups self-rising flour
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2 cups granulated sugar
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1 1/2 cups milk
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1 tablespoon vanilla extract
For the Pecan Pie Filling:
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1 1/2 cups corn syrup (light or dark)
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1 1/2 cups packed brown sugar
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4 large eggs, beaten
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon salt
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2 cups chopped pecans, toasted
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Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Melt the butter and pour it into the bottom of the dish. Do not stir.
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Make the batter: In a medium bowl, whisk together flour, sugar, milk, and vanilla until smooth. Pour gently over the melted butter—again, do not stir.
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Mix the filling: In a separate bowl, whisk together corn syrup, brown sugar, eggs, vanilla, and salt. Stir in chopped pecans.
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Carefully pour the filling over the batter in the dish. You’ll see distinct layers—leave them that way.
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Bake for 45–50 minutes or until golden brown on top and the center is just set. The filling will bubble up through the batter in places—this is exactly what you want.
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Let it cool slightly before serving to allow the layers to settle and the filling to thicken.
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Serve warm with ice cream, whipped cream, or just a big spoon and no shame.