Pecan Pie Cobbler
A delicious combination of pecan pie filling baked atop a buttery biscuit topping. Easy to make and perfect for any occasion.
Equipment
- 9x13 inch Baking Dish
- Mixing bowls (large and small)
- Whisk
- Measuring cups and spoons
Ingredients
Pecan Pie Filling
- 1 cup Light Corn Syrup
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 2 Eggs large
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Pecans chopped
Biscuit Topping
- 1 1/2 cups All-purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Cold Butter cut into cubes
- 1/2 cup Milk
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Stir in the chopped pecans.
- Pour the pecan pie filling into the prepared baking dish.
- In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the top of the pecan pie filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is set. Let cool slightly before serving.
Notes
For a richer flavor, use dark corn syrup. You can also add a sprinkle of cinnamon or nutmeg to the biscuit topping.