Monday, June 6, 2016

Pumpkin Pecan Cobbler

adapted from Lauren's Latest




  • 2 cup + 6 tablespoons all purpose flour
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1 1/2 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup melted butter or vegetable oil
  • 3 tsp vanilla

    TOPPING

    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 1/2 cup chopped pecans
    • 3 cups very hot water
    1. Preheat oven to 350 degrees.
    2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
    3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
    4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

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