CARAMEL-PECAN COBBLER

CARAMEL-PECAN COBBLER image

Provided by Ellen Bales

Time 1h15m

Number Of Ingredients 13

nonstick cooking spray
1/2 c unbleached all purpose flour
1/2 c oat flour
1/8 tsp salt
1/4 c (1/2 stick) butter
1/4 c cold water
3 eggs, lightly beaten
1 1/2 c sugar
1 1/2 c light-color corn syrup
3 Tbsp butter, melted
1 1/2 tsp vanilla extract
1 1/2 c pecans, coarsely chopped
vanilla ice cream

Steps:

1. For pastry, in a medium bowl stir together both flours and salt. Using pastry blender cut in the 1/4 cup butter until pieces are pea-size. Sprinkle 1 Tbsp. of the cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
2. On a lightly floured surface use your hands to slightly flatten pastry into a square. Roll pastry from center to edges into a 9x9-inch square, lightly dusting with flour as needed. Set aside.
3. For filling, in a large bowl combine eggs, sugar, corn syrup, the 3 Tbsp. melted butter, and vanilla. Pour one-third of egg mixture into a sprayed 9x9-inch baking pan. Stir pecans into remaining egg mixture.
4. Wrap pastry around the rolling pin. Unroll on top of egg mixture in baking dish. Slowly pour nut mixture over pastry.
5. Bake in a preheated 350-degree oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool 45 minutes before serving. Serve with vanilla ice cream.