**Well, I'm feeling kind of special, I was pre-empted by President Obama today! However, they are re-broadcasting this whole show on Oct. 21st at 1pm. In the meantime, you can watch the video and even see a picture of my new grand daughter!
My husband had a Pecan Cobbler in Texas and challenged me to make one...I hadn't even heard of it before and frankly, the internet didn't help much either. What I did learn is that it's a fairly unique dessert for Texas and the surrounding states.
The recipes I did find seemed just too similar to a Pecan Pie...and well, I already make the perfect Pecan Pie (am I allowed to say that? Yes, by golly, I am!!) In fact, I've already made that Pecan Pie on Studio 5 and here's the link if you haven't already made it), so I started playing around with this idea until I created a recipe different enough, but as good as Pecan Pie. Took me five tries, but I finally got the thumbs up from Steve.
About the only thing I wish when eating my Pecan Pie is for most crust. It's that perfect marriage and cuts the richness of the filling. This Cobbler has a traditional cobbler (leavened) topping, but also has a Coconut shortbread-ish bottom crust, with, of course a gooey, rich and buttery Pecan and Coconut filling.
MUST be eaten with icecream!!
Coconut Pecan Cobbler
- 3/4 cup oat flour (1 cup regular oatmeal processed to a fine powder)
- 3/4 cup all-purpose flour
- 3/4 cup shredded coconut
- 1/2 cup white sugar
- 1/2 cup cold butter
- 1/4 teaspoon salt
- 1/4 cup cold water
Use a pastry blender to cut cold butter into dry ingredients until butter is pea-sized. Add water and toss ingredients with a fork until water is absorbed and a ball starts to form. Use fingers to finish mixing into a ball of dough.
Spray bottom of 9x9 pan with pam and press dough into bottom of pan.
Pecan Coconut Filling
- 1 stick butter
- 1 cup sugar
- 1 cup corn syrup
- 3 eggs, beaten (room temperature)
- 1/2 tsp salt
- 1/2 tsp coconut flavor
- 1 tsp pure vanilla
- 2 cup whole roasted pecans
- 1 cup toasted coconut
Melt butter in medium sized pan on low (do not brown). Add sugar and corn syrup and stir on medium heat until sugar has dissolved (2-3 minutes).
Continue cooking until mixture starts to bubble and cook for approx 5 minutes or until you start to see some color when you stir and scrap bottom of pan. Turn heat off.
while mixture is cooking, beat eats with salt, vanilla and coconut flavoring. Very slowly at first, pour egg mixture into mixture and whisk constantly until combined.
Turn heat back to medium and add coconut and pecans and cook another 1-2 minutes.
Pour into prepared pan (on top of coconut crust)
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Use a pastry blender to cut cold butter into dry ingredients until butter is pea-sized. Add boiling water and toss ingredients with a fork until water is absorbed and a ball starts to form and butter has melted into the batter.
Drop by spoonfuls on top of filling. It's not necessary to spread, it will do this as it cooks. Sprinkle with cinnamon sugar generously.
Bake at 425 F for 25 minutes or until top is golden brown and filling has starting to bubble up around edges.