To make pecan cobber recipe, you will need a few ingredients.
For the filling:
One 16 oz. bottle of Karo light corn syrup
2 cups of sugar
4 large eggs
1 stick butter, melted
1/2 tablespoon Vanilla
10 oz. bag or 2 cups of finely chopped pecans
For the “crust”:
1 cup oatmeal
1 1/2 cup self-rising flour
1/2 stick butter, very cold in small chunks
1/2 to 3/4 cup ice water
Now let’s make it!
Filling:
In a mixing bowl, put together all of the ingredients except pecans and blend with a mixer until mixed very well. It’s going to be a syrupy mess, but it will come together and be smooth. It helps if your eggs are room temperature.
Crust:
In a food processor, put in the oatmeal and pulse until it is a powder similar to flour. Once you have the oatmeal ready, add in the flour and pulse again to mix together. Next, add in the butter pieces and pulse again until it’s lightly incorporated. Last, slowly pour in the water (not the ice) until the mixture is thick, yet spreadable (think like peanut butter.)
Let’s put it all together!
Preheat oven to 375 degrees. Butter an 11×13 baking pan, then spread the crust mixture on the bottom of the dish. Sprinkle the pecans evenly over the top of the crust. Then pour the filling all over the top of the pecans. Bake for 45 minutes to an hour, or until golden and bubbly.
Cool for at least 30 minutes before serving – it is like lava when it first comes out of the oven.
For maximum benefit, be sure to add a couple of scoops of vanilla ice cream. (The hot versus cold makes it even more yummy.)
Warning: If you make this, you will become addicted – which means more time at the gym. You’ve been warned 🙂 Or better yet, make it for family get-togethers – you’ll become the Pecan Cobbler queen!
Pecan Cobbler Recipe
Ingredients
For the filling:
- One 16 oz. bottle of Karo light corn syrup
- 2 cups of sugar
- 4 large eggs
- 1 stick butter melted
- 1/2 tablespoon Vanilla
- 10 oz. bag or 2 cups of finely chopped pecans
For the crust:
- 1 cup oatmeal
- 1 1/2 cup self-rising flour
- 1/2 stick butter very cold in small chunks
- 1/2 to 3/4 cup ice water
Instructions
For the Filling:
-
In a mixing bowl, put together all of the ingredients except pecans and blend with a mixer until mixed very well. It's going to be a syrupy mess, but it will come together and be smooth. It helps if your eggs are room temperature.
For the Crust:
-
In a food processor, put in the oatmeal and pulse until it is a powder similar to flour. Once you have the oatmeal ready, add in the flour and pulse again to mix together. Next, add in the butter pieces and pulse again until it's lightly incorporated. Last, slowly pour in the water (not the ice) until the mixture is thick, yet spreadable (think like peanut butter.)
-
Let's put it all together!
-
Preheat oven to 375 degrees. Butter an 11x13 baking pan, then spread the crust mixture on the bottom of the dish. Sprinkle the pecans evenly over the top of the crust. Then pour the filling all over the top of the pecans. Bake for 45 minutes to an hour, or until golden and bubbly.
-
Cool for at least 30 minutes before serving - it is like lava when it first comes out of the oven.
I can’t wait to try this, Gina! It looks delicious!
This looks very yummy….thanks for sharing Gina…not sure I’d let a good secret like this out! lol
Gina!! Really?? Pecan cobbler??? Oh my word. Very few posts do I show my husband even before I’ve left a comment, but this one I did! 🙂
That seriously looks like a bowl full of heaven! And, all I have in the fridge is Oreo ice cream. . . I want a bowl of that! I am pinning this! Thanks for sharing! Life to the full! Melissa @ DaisyMaeBelle
I make pecan pies all the time for family gatherings. I can’t wait to bring this to the next function! Just pinned it, too! Thanks!!!!
What type of pan do you use? The only thing I have that big is a jelly roll pan. Thank you!
It’s an 11 x 13 – sorry about that!
Thank you so much for this recipe! I had a little bit of a time with the crust since I don’t have an actual food processor. I used our Ninja Blender thing-a-ma-jig. 😛 It came out great! Everyone was very pleased and couldn’t resist having another serving.
I reallly want to try this but i dont have a food processor?? whats a girl to do?
You can grind the oatmeal in a blender, then use a bowl to mix up the batter by hand – it’s a little harder, but worth the work 🙂
Any idea what would happen if I someone used regular flour in place of the self-rising? (I have a wheat allergy and I want to try to tweak this for my needs. I have a basic flour substitute, but nothing self-rising.)
You totally could, but you’d have to add in baking soda to help it rise.
Ok! I will try it. Thank you!
Just out this in the oven. Ingredients said sugar and did not indicate brown so hoping it turns out ok! Wondering where the caramel color comes from…
Yes, plain sugar – the pecans work magic with the sugar and it will all be golden & bubbly 🙂
Do you mean a 9 x 13 pan? That’s a common size. I don’t know of an 11 x 13.
First of all, pecan pie ingredients cannot make a bad dish. Made this in a 9 x13 pan and then cleaned the huge mess out of my oven. Use an 10 x 15 pyrex or equivalent. I will probably make again, but didn’t care for the ground oatmeal and will use slightly sweetened biscuit dough made out of good ol’ Bisquick.
My husband just called me from Texas (we live in California) and said he has just eaten Pecan Cobbler and I MUST find the recipe. To my pleasant surprise I found yours, I have followed you for years but somehow missed this post (or forced myself to forget it for my thigh’s sake). Anyways, it looks like I will be making this very, very soon. 🙂 Thanks for the recipe and have a fabulous day. Pamela
Pamela, did he possibly eat at Bartley’s in Grapevine, TX? I just got home from a business trip and am scouring recipes to find something like the pecan cobbler I had there. I’m wondering if you have made this and is it close to what he had.
Thanks,
Mollie
I first had pecan cobbler at the restaurant Georgia Blue in Hattiesburg, MS and it instantly became my new favorite desert. This version was easy to make and tasted great. However, the crust was a but to much. Seemed that after baking, it was very puffy and had absorbed quite a lot of the filling leaving was was left to become more of a praline pecan toping. Not complaing mind you, just think that next time I’ll use more of a traditional pie crust. Highly recommend this recipe to everyone
On the butter…..do you use unsalted? I’m always confused on what butter to use for things like this and making cookies.
Unsalted – the only time I use salted butter is on popcorn 😉
Yummy this is a must try thank you for sharing