This recipe for pecan pie cobbler delivers what was once promised. The cobbler has pretty caramel flavors with candy, crunchy, toasted pecans. It truly does style like pecan pie. The bonus isn’t having to fuss with fiddly pastry.
I had the whole thing in my pantry, so I put this in combination in fewer than quarter-hour. Pouring water over cake batter was once a brand new strategy to me, and I truly had no concept what to anticipate. The end result is a scrumptious syrup on the backside of the cake. While you first take the cake out of the oven, it sloshes round a little bit since the cake is floating on most sensible 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 no longer certain they want it. I’m glad I handiest calmly toasted them as they get tremendous brown and crunchy all through baking.
We had it heat with vanilla ice cream. The ice cream no longer handiest is helping to chop in the course of the sweetness, it additionally provides a pleasing creamy contact.
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