This recipe for pecan pie cobbler delivers what was promised. The cobbler has beautiful caramel flavors with candy, crunchy, toasted pecans. It actually does style like pecan pie. The bonus just isn’t having to fuss with fiddly pastry.
I had all the pieces in my pantry, so I put this collectively in fewer than quarter-hour. Pouring water over cake batter was a brand new approach to me, and I actually had no thought what to anticipate. The end result is a scrumptious syrup on the backside of the cake. If you first take the cake out of the oven, it sloshes round a bit as a result of the cake is floating on prime of the syrup. The cooling time permits the syrup to arrange.
I used pre-chopped pecans as that’s what I had readily available. I toasted them, however I’m unsure they want it. I’m completely happy I solely calmly toasted them as they get tremendous brown and crunchy throughout baking.
We had it heat with vanilla ice cream. The ice cream not solely helps to chop by means of the sweetness, it additionally provides a pleasant creamy contact.
