6 tablespoons (85g) unsalted butter
2 cups (200g) raw pecans, coarsely chopped
1 cup (125g) self-rising flour
1/2 cup (120ml) whole milk
1 3/4 cups (350g) light brown sugar, packed
Pinch of salt
2 teaspoons vanilla extract
1 1/2 cups (355ml) hot water
Instructions
- Preheat the oven to 350°F (180°C).
- Place 6 tablespoons of butter in a 9×13-inch baking dish and put it in the preheated oven just until the butter has melted. Remove from oven and set aside.
- Place pecans in a plastic bag and use a rolling pin to coarsely crush them, leaving some chunks. Set aside 1 cup crushed pecans for topping.
- In a large bowl, whisk together the flour, milk, brown sugar, salt and vanilla until well blended. The mixture will be very thick.
- Use a large spoon to scoop the batter in dollops over the melted butter in the baking dish, spacing evenly.
- In a small bowl, mix together the remaining 1 cup crushed pecans and 1 cup brown sugar. Sprinkle the pecan sugar mixture evenly over the batter.
- Slowly pour the hot water evenly over the entire dish.
- Bake for 45-50 minutes or until the topping is browned and bubbly. Let cool for 15 minutes before serving.
- Scoop into bowls and top with vanilla ice cream. Enjoy!
Tips
If you don’t have self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Make sure water is very hot but not boiling to help create the gooey interior and crispy topping.
Let cobbler rest 15 minutes before serving so caramel sauce thickens slightly.
Enjoy this easy homemade pecan cobbler! The gooey cake-like interior pairs perfectly with the crunchy, buttery pecan topping.
