Rich and luscious, not only is Pecan Cobbler crazy simple to make, it’s crazy delicious too!
- I don’t recommend using margarine in place of the butter, the caramel just isn’t as good using margarine. Stick with the real thing in this recipe.
- I tested this with self-rising flour, I haven’t made it with plain flour.
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
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This Pecan Cobbler is one of my favorite desserts – to make and to eat!You are just not going to believe how easy it is!
This decadent Southern dessert recipe is super easy to make. The cobbler and sauce are created in one pan. The luscious, velvety texture makes the perfect bite...after bite...after bite!
- 6 tablespoon butter no substitutions
- 1 cup pecans
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup granulated sugar
- 2/3 cup milk more if needed
- 1 teaspoon vanilla
- 1 and 1/2 cup packed light brown sugar
- 1 and 1/2 cup hot water
Preheat oven to 350 degrees.
Add butter to a 9x13 inch cake pan or casserole dish and melt in the oven.
Once butter is melted, sprinkle the pecans over butter.
In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don't over-mix.
Pour batter over butter and pecans, do not mix.
Sprinkle brown sugar evenly over batter, do not stir.
Carefully pour the hot water over the mixture; do not stir.
Bake 30 to 35 minutes or until golden brown.
- I recommend using real butter only
- I do not recommend reducing either the brown sugar or the hot water
- I do not recommend reducing the amount of butter
- I used whole milk.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
**Please note, I updated this recipe 9/29/14. I tested the recipe using self-rising flour versus a cake mix and found the flour to be much better. The recipe reflects these changes.
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