Gooey, sticky cobbler made from raw pecans with inspiration from bourbon whiskey cake and pecan pie.
Equipment | Single Burner and Oven |
Difficulty | Easy |
Picture the best parts of a whiskey cake mingling with the irresistible charm of a classic pecan cobbler. It's like your favorite coffee cake recipe got a boozy upgrade.
Comfort food at its finest.
Although this recipe has several ingredients it is very forgiving, so you don't need to stress about messing up.
Trust me, once you try this pecan cobbler recipe, you'll be hooked!
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?
I'm out of vanilla! What should I use? 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.
I don't have any cinnamon! You can use a small amount of nutmeg instead, or omit it completely.
I don't have any 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.
Gather ingredients.
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.
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 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.
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.
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.
Pour the batter into the prepared cake pan.
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.
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.
Serve it up and enjoy!
How can I serve this?
This would be a great addition to a full breakfast! Also goes well with:
Coffee
Tea
Big scoops of vanilla ice cream!
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.