Bigger Bolder Baking: Make a Pecan Pie Cobbler

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.