Maple & Buttered Pecan Pie Cobbler
I am happy to share with you my newest blog post & recipe for Sinkology! The following is a glimpse into what I have shared over on their blog site:
Let me start off by warning you: this dessert can lead to tight pants. And by “can” – I mean it probably will.
I can’t think of a better way to achieve a little tightness than with this twist on a Thanksgiving dessert tradition. At least pecan pie is a tradition at my family’s dessert table – especially since we have our very own pecan farm. Well, calling it a farm may be a slight exaggeration, but those 7 trees on that 2-acre stretch of perfect Okie earth yield the sweetest, most delectable harvest I have ever tasted. The real trick with having your personal pecan production is gathering them faster than the squirrels.
In our family, the record for most pecans gathered in one afternoon stands at whopping 1,119 pecans ((all gathered in one back-breaking afternoon)). Guess who holds that record ((wink, wink))?? I am not sure which part was harder – gathering or keeping count as I gathered. According to my dad ((the pecan expert)), 70 pecans make a pound. Now that I am thinking about it, after gathering & hauling 16 lbs of pecans around for a few hours, tight pants shouldn’t be a concern! Bring on the dessert table!
This pecan pie meets country cobbler recipe not only uses my homegrown pecans, it also uses pure maple sirup from my sis-in-law’s ((Betsy)) family maple sirup producing farm. Although a typical pecan pie is made using dark corn syrup & white cane sugar ((at least that is the case in my neck of the woods)), the pure maple sirup & brown sugar used in this recipe sings of autumn in the most perfect way. The key is using the darkest ((PURE)) maple sirup you can find. The darker the color, the stronger the flavor.
((Wondering why I keep spelling it “SIRUP”? Read all about my favorite pure maple sirup HERE))
With a shortlist of high quality ingredients and a few pantry staples, this dessert is going in your oven in no time. First, mix together the biscuit batter ingredients:
- self rising flour
Be sure to reserve a few teaspoons of milk in order to adjust the thickness of the batter. ((I reached the perfect consistency with a few teaspoons remaining in the measuring cup.))
Spread the batter into the bottom of a buttered 9″ x 13″ baker. I prefer enameled cast-iron for this recipe, but glass or porcelain will make a good substitute ((these may require a few extra minutes of baking time, so keep a close eye during those last few minutes in the oven)).
Next, combine the pecan pie ingredients:
- maple sirup
- brown sugar ((I always use pure cane))
- pinch of salt
Fold in the pecan halves and pour the mixture over the biscuit batter.
After the pecan filling is poured over the batter, one last ingredient is waiting to be used: melted butter. Simply drizzle that stick of melted ((salted)) butter over the top of the filling. Place the cobbler on a parchment lined baking sheet ((this will keep your oven clean just in case the cobbler overflows — mine didn’t overflow, but better safe than scrubbing a dirty oven!!)) & into a preheated oven.
For the remainder of the post and this delicious recipe, please head over to Sinkology! Happy Thanksgiving!