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Vegan Bourbon Pecan Cobbler Recipe

Gooey, sticky cobbler made from pecans with inspiration from bourbon whiskey cake and pecan pie.

Equipment

Single Burner and Oven

Difficulty

Easy


This picture shows the plated pecan cobbler.

Vegan dessert recipe or brunch idea!


Cobbler is a great brunch recipe. It goes well with coffee or champagne and gives a decadent finish to a tasty meal. The cinnamon, brown sugar, and whiskey flavors give this particular cobbler a warm, nostalgic feeling, creating a satisfying experience no matter how you serve it. So if you would rather eat this as a vegan breakfast, or as a final flourish to a more substantial meal, it'll warm your soul any time of the day!

Comfort food at its finest.

This recipe is basically the epitome of the comfort in southern cooking.


Note about this cobbler recipe:

Although this recipe has several ingredients it is very forgiving, so you don't need to stress about messing up.


Cleaning tip.

If your cake pan doesn't want to come clean, soak it for a few hours. The sugar crust will dissolve and then easily rub out.


Substitutions?

Substitute for vanilla: If you're out of vanilla you can replace it with maple syrup! If you are out of maple syrup you can honestly just leave it out of this recipe because the bourbon will make up for it.


Substitute for cinnamon: You can use a small amount of nutmeg instead, or omit it completely.


Substitute for baking powder: You can use self-rising flour in place of the regular flour, or you can use 1 tsp of lemon juice with 1/2 tsp of baking soda.


Does it have to be dark brown sugar? Nah, light will work too.



This picture shows the ingredients for the pecan cobbler recipe.

Gather ingredients.



This picture shows the pecan mixture in a pan.

Heat a sauce pan on medium heat and add 1 1/2 cups pecans, 1/4 cup water, 1/4 cup bourbon, 1/4 cup dark brown sugar, and 1 Tbs non-dairy butter. Add the pecans and water first, never the bourbon. You don't want to accidentally cause a flame.



This picture shows the pecan mixture simmering.

Mix together and bring to a light simmer. Stir occasionally and cook until the sugar has dissolved and the alcohol has cooked out of the bourbon. About 5 minutes. Meanwhile prepare the cake pan and batter as seen below.



This picture shows the prepared cake pan.

This is what the cake pan should look like after it has been oiled and sugared. The rest of the oil and sugar go into the batter.



This picture shows the cake batter ingredients in a bowl.

To the mixing bowl add the 1 cup flour, 3/4 cup non-dairy milk, 2 tsp baking powder, 1 tsp vanilla, 1/4 tsp salt, 1/8 tsp cinnamon.



This picture shows the batter ingredients mixed together.

Stir together until mixed. I use a whisk to try to get out any lumps. Try not to whisk too aggressively or it may become tough.



This picture shows the prepared pan with the batter poured in.

Pour the batter into the prepared cake pan.



This picture shows the pecan mixture poured over the batter.

When the pecans are done simmering pour the pecans and syrup over the top of the batter, trying to spread it as evenly as possible.



This picture shows the pecan cobbler fresh from the oven.

Bake for 35-40 minutes until the cobbler is golden brown and a toothpick inserted into the middle comes out clean. If the pecans begin to burn too much you can tent them with a piece of tin foil.



This picture shows a close up of the cobbler slice.

Serve it up and enjoy!



What can I serve with cobbler?

This would be a great vegan breakfast recipe for a full spread! Also goes well with:


Storage.

This cobbler can be stored in the fridge for 3-4 days. After the first day it will lose the crunchiness of the crust, but it will come free from the pan easily and become more similar to cake.

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