Pecan Pie Cobbler With Bourbon (No Cake Mix)
Pecan Pie Cobbler With Bourbon (No Cake Mix)This pecan pie cobbler swaps the boxed cake mix most versions use for a from-scratch batter, poured over a layer of corn syrup, brown sugar, bourbon and coarsely chopped pecans. Boiling water goes over the top right before it bakes, and the filling underneath comes out as gooey and glossy as a good pecan pie. Bake it in a cast iron skillet for crisp edges, or a 9x13 dish if you're taking it somewhere, in about an hour of prep and bake time.
Servings 12
Calories 400kcal
Equipment
Ingredients
- ½ cup butter
- ½ cup corn syrup
- 1 cup brown sugar divided
- 1 tablespoon bourbon
- 2 cups pecans chopped, divided
- 1 ¼ cups flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup whole milk
- 1 teaspoon vanilla
- 1 cup boiling water
Instructions
- Preheat the oven to 350º. Lightly butter a 10 inch iron skillet or 9 x 13 inch baking dish.
- In a medium bowl, melt ½ cup of butter in the microwave. Add corn syrup, ½ cup of brown sugar, 1 tablespoon bourbon and 1 cup of coarsely chopped pecans. Stir to combine and pour into the bottom of the pan, smoothing it so it is evenly covered.
- In a separate bowl, whisk the flour, sugar, baking powder and salt. Add milk and vanilla and stir just until combined. Spread over the pecan mixture in the skillet. Sprinkle the top with the remaining ½ cup of pecans and ½ cup of brown sugar. Pour boiling water over the top and place it in the oven without stirring. Bake for 30-35 minutes, until a toothpick comes clean and the top has slightly browned. Allow to cool before serving.
Notes
- A toothpick in the cake should come out clean, but the pecan layer underneath will still look wet. That's normal.
- Pour the boiling water over slowly and don't stir it in.
- Let it sit at least 15 minutes before serving so the filling has time to set.
- No cast iron skillet? A 9x13 dish works just as well.
