Pecan Pie Cobbler

Ingredients:

Filling:

• 1 cup (125g) Pecan Pieces
• 1 cup (220g) Brown Sugar, packed
• 3/4 cup (90g) All-Purpose Flour
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1 cup (130g) Dried Cranberries
• 3/4 cup (170g) Unsalted Butter, melted
• 3/4 cup (185g) Whole Milk
• 1 tsp Vanilla Extract

Topping:

• 1 cup (120g) All-Purpose Flour
• 1/4 cup (50g) White Fine Sugar
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup (123g) Buttermilk
• 1/2 cup (113g) Unsalted Butter, melted
• 1 cup (125g) Pecan Halves

Directions:

1. Preheat your oven to 350°F Grease a 9x13-inch baking dish.
2. In a medium mixing bowl, combine the pecan pieces, brown sugar, flour, cinnamon, salt, and dried cranberries.
3. Stir in the melted butter, milk, and vanilla extract until well combined.
4. Pour the pecan filling evenly into the prepared baking dish.
5. In a medium mixing bowl, mix together flour, sugar, baking powder, and salt.
6. Stir in the buttermilk and melted butter until just combined.
7. Pour over the filling in the pan and spread evenly.
8. Sprinkle the top with pecan halves.
9. Bake for about 30 to 35 minutes, or until the cobbler topping is golden brown and the pecan filling is bubbling, don't over bake.
10. Remove the cobbler from the oven and let it cool slightly before serving.
11. Serve warm with vanilla ice cream or whipped cream.

Notes: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months.

Prep Time: 20 Minutes
Bake Time: 30-35 Minutes
Total Time: 50-55 Minutes
Yield: 12 Pieces