Ingredients:

  • 1 cup (227g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1/4 teaspoon (1g) salt
  • 4 large eggs, lightly beaten
  • 1 cup (240ml) light corn syrup
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (200g) pecan halves, roughly chopped
  • 1 1/2 cups (192g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 1/4 teaspoon (1g) salt
  • 6 tablespoons (85g) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) whole milk
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (25g) granulated sugar

Instructions:

  1. In a large bowl, whisk together melted butter, granulated sugar, brown sugar, and salt. Whisk in eggs, corn syrup, and vanilla extract until well combined. Stir in the chopped pecans.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in milk until just combined; do not overmix.
  3. Pour pecan filling into a greased 9x13 inch baking dish. Drop spoonfuls of the cobbler topping evenly over the filling.
  4. Brush the cobbler topping with heavy cream and sprinkle with granulated sugar. Bake in a preheated 350°F (175°C) oven for 40-45 minutes, or until the topping is golden brown and the filling is set around the edges. A toothpick inserted into the center of the topping should come out clean.
  5. Let cool slightly before serving.