Ingredients for War Eagle Bean Palace Pecan Cobbler
- Light Corn Syrup
- Granulated Sugar
- 1 cup (2 sticks) unsalted butter, melted
- Vanilla Extract
- 2 large eggs
- 2 cups pecan halves
- 1 cup oat flour (see note: Make your own by blending 1 cup rolled oats into a powder in a blender or food processor)
- Unbleached Flour
- 1/2 teaspoon salt
- Ice water, as needed (about 2-4 tablespoons)
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How to Make War Eagle Bean Palace Pecan Cobbler
- Preheat oven to 350°F (175°C).
- Spray a 13 x 9 inch baking pan with cooking spray.
- In a large bowl, whisk together 1 cup light corn syrup, 1 cup granulated sugar, 1 cup (2 sticks) unsalted butter, melted, 1 teaspoon vanilla extract, and 2 large eggs until well combined.
- Pour 1/3 of the filling mixture into the bottom of the prepared pan.
- Add 2 cups pecan halves to the remaining filling mixture and set aside.
- In a medium bowl, combine 1 cup oat flour (see note), 1 cup all-purpose flour, and 1/2 teaspoon salt.
- Cut 1/2 cup cold unsalted butter, cut into small pieces, into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together to form a ball.
- Turn the dough out onto a lightly floured surface and knead gently 4-5 times until no longer sticky.
- Roll out the dough into a 13 x 9 inch rectangle.
- Carefully transfer the rolled dough to the prepared pan, placing it over the bottom layer of filling.
- Pour the remaining pecan filling mixture over the dough.
- Bake for 50-60 minutes, or until the center is set and the crust is golden brown.
- Remove from oven and let cool for at least 20 minutes before serving.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
186g
Fat
39g
Carbs
28g
