WAR EAGLE BEAN PALACE PECAN COBBLER

War Eagle Bean Palace Pecan Cobbler image

Provided by Susie in Texas

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11

2 1/2 cups light corn syrup
2 1/2 cups granulated sugar
1/3 cup butter, melted
1 tablespoon vanilla extract
5 eggs, slightly beaten
3 cups pecans, coarsely chopped
1 cup oat flour (1 cup regular oatmeal processed to a fine powder)
1 cup unbleached flour (all-purpose flour will work)
1/2 cup butter
1/4 teaspoon salt
1/4-1/2 cup cold water

Steps:

Pre-heat oven to 350º.
Spray a 13 X 9 inch pan with cooking spray.
In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
Pour 1/3 of this filling mixture into the bottom of the prepared pan.
Add pecans to the remaining filling mixture and set aside while preparing crust.
In medium sized bowl combine the two flours and salt.
Cut cold butter into small pieces and add to flours.
Combine butter into the flour using a fork or pastry cutter.
Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
Roll out dough into a 13 X 9 inch rectangle.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for approximately 50 minutes or until the center begins to set.
Remove from oven and let cool for about 20 minutes.
Serve warm or at room temperature.