Pecan Cobbler

Image from Yelp!

Several months ago we went on a road trip to a restaurant.

That's right!

We drove 90 miles to eat at a restaurant.

A restaurant known for their fried catfish.

It was worth the drive.

I don't really know what was better;

• the fish
• the hushpuppies
• or the pecan cobbler.

You know, I'm kind of confused about what cobbler REALLY is!

In my heart of hearts, I think it's a lazy pie.

I think.

I'm not really sure though.

But after tasting their pecan cobbler, the quest was on!
I wanted to make a pecan cobbler too!

I searched the internet looking at a ton of different recipes.

None of them really sounded like it was like the one we had eaten at the restaurant 90 miles away.

But in my search, this recipe kept turning up.

With that, I decided this would be the recipe I'd try.

It's Father's Day . . .as in yesterday!

Buy my oldest cherub was with his Mimi on Father's Day.

Not for Father's Day -- because that wouldn't make her his Mimi . . .

but he was with her for the soul purpose of watching the Thunder VS. Heat game on Sunday night.

In order for my cherub to go to his Mimi's house, we had to make the promise that we'd celebrate Father's Day on Monday.

So we are!

I think the Mr. will be surprised about the dessert!

This recipe is easily doubled; I know that because I easily halved it!  Because this is a crazy week around our house, I figured we didn't need uneaten dessert hanging out! 

(As I was typing the ingredients; I realized I messed up!  In half of my recipe I used the amount of butter for the whole recipe!  OOPS!  Maybe that's why the crust was so soft!)

Pecan Cobbler

1 1/4 cups light corn syrup

1 1/4 cups sugar

2 1/2 TBSP butter, melted

1 1/2 tsp. vanilla extract

3 eggs, slightly beaten

1 1/2 cups pecans, coarsely chopped

Cobbler Crust

1/2 cup oat flour (1 cup regular oatmeal processed to a fine powder)

1/2 cup flour

1/4 cup butter

1/8 teaspoon salt

1/4 cup cold water

Pre-heat oven to 350º.

Spray an 8X8 inch pan with cooking spray.  If you are going to double the recipe, use a 9X13 pan.

In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.

Pour 1/3 of this filling mixture into the bottom of the prepared pan.

Add pecans to the remaining filling mixture and set aside while preparing crust.

In medium sized bowl combine the two flours and salt.

Cut cold butter into small pieces and add to flours.

Combine butter into the flour using a fork or pastry cutter.

Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together.

Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.

Roll out dough into a 8X8 inch rectangle.

Carefully pick up the rolled dough and place in the pan on top of the filling mixture.

Pour the remaining filling mixture with the pecans onto the top of the dough.

Bake for approximately 40-45 minutes or until the center begins to set.

Remove from oven and let cool for about 20 minutes.

Serve warm or at room temperature.