By popular demand, Chef Holly Chute’s pecan cobbler recipe is back! This is a governor’s mansion and Market Bulletin favorite. Don’t forget to use Georgia Grown pecans; find a full list here!
- 6 Tablespoons butter
- 2 cup pecans
- 1 teaspoon cinnamon, split
- 1 ½ cup self-rising flour
- 1 ½ cup granulated sugar
- 2/3 cup milk
- 1 teaspoon vanilla
- 1 ½ cup packed light brown sugar
- 1 ½ cup hot water
Preheat oven to 350 degrees.
Add butter to a 9×13 inch cake pan or casserole dish and melt in oven.
Once butter is melted, sprinkle pecans over butter.
In a bowl, mix flour, granulated sugar, ½ teaspoon cinnamon, milk and vanilla. Stir to combine but do not over-mix.
Pour batter over butter and pecans, do not mix.
Combine brown sugar with ½ teaspoon cinnamon.
Sprinkle brown sugar evenly over batter, do not stir.
Carefully pour the hot water over the mixture, do not stir.
Bake 30 to 35 minutes or until golden brown. Cobbler will not be firm.
Serve with whipped cream or vanilla ice cream.