This recipe for pecan pie cobbler delivers what was promised. The cobbler has lovely caramel flavors with sweet, crunchy, toasted pecans. It really does taste like pecan pie. The bonus is not having to fuss with fiddly pastry.
I had everything in my pantry, so I put this together in fewer than 15 minutes. Pouring water over cake batter was a new technique to me, and I really had no idea what to expect. The outcome is a delicious syrup at the bottom of the cake. When you first take the cake out of the oven, it sloshes around a bit because the cake is floating on top of the syrup. The cooling time allows the syrup to set up.
I used pre-chopped pecans as that’s what I had on hand. I toasted them, but I’m not sure they need it. I’m happy I only lightly toasted them as they get super brown and crunchy during baking.
We had it warm with vanilla ice cream. The ice cream not only helps to cut through the sweetness, it also adds a nice creamy touch.
