If your Thanksgiving pecan pie and your favorite cobbler had a love child, it just might be this recipe from Gemma Stafford’s forthcoming cookbook, “Bigger Bolder Baking Every Day” (HarperCollins, $32.50).
“My pecan pie cobbler tastes of the holidays in every bite,” Stafford says in the new book, which lands on local bookstore shelves in late October. “But I bake this all year round and make no apologies! This cobbler is packed with wonderful caramel flavors and sweet, crunchy, toasted pecans — it has all the tastes of a perfectly baked Thanksgiving pecan pie but without all the added fuss!”
Yes, you read that right. No pastry crust stress. Just gooey caramel, toasty pecans and a buttery cobbler streusel that bakes almost magically. Here’s how it’s done.
Pecan Pie Cobbler
Serves 8
INGREDIENTS
1⁄2 cup (1 stick) butter, melted
1¼ cups all-purpose flour
3⁄4 cup granulated sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
2⁄3 cup whole milk
1 teaspoon pure vanilla extract
1½ cups pecans, toasted and coarsely chopped
1 1⁄3 cups dark brown sugar
1½ cups boiling water
Vanilla ice cream, for serving
DIRECTIONS
Heat the oven to 350 degrees. Pour the melted butter into a 9-inch round baking dish.
In a large bowl, combine the flour, granulated sugar, baking powder and salt, then stir in the milk and vanilla until just combined.
Pour the batter into the baking dish on top of the melted butter, then evenly sprinkle with the pecans and brown sugar. Pour the boiling water over the whole thing and leave it without stirring.
Bake for 35 to 40 minutes, until golden brown. Let cool for 45 minutes (it will thicken slightly).
Serve warm, with a big scoop of vanilla ice cream. Store leftovers, covered, at room temperature for up to 2 days.
From Bigger Bolder Baking Every Day by Gemma Stafford. Copyright © 2022 by Gemma Stafford. Photography © 2022 by Carla Choy. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers
