A good cobbler is a heart-warming experience, perhaps best served on a cold winter’s day but still really good all year round. Personally, I like it after a Sunday roast served with double cream, but you could just as easily serve it with ice cream when it’s hot or custard when you fancy it!
This recipe is a really good – and typically American thanks to the inclusion of pumpkin – cobbler. Here’s how it’s done, courtesy of LaurensLatest.com.
Pecan Pumpkin Cobbler
- 1 cup and 3 tablespoons Gold Medal all purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 3/4 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 cup of Libby’s pumpkin puree
- 1/4 cup of milk
- 1/4 cup of melted butter or vegetable oil
- 1 1/2 teaspoons of vanilla
For the topping
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/4 cup of chopped pecans
- 1 1/2 cups of very hot water
- Preheat oven to 350 degrees.
- In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
- In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine.
- Pour wet ingredients into dry ingredients and mix to create a thick batter.
- Pour into a small 8-inch casserole dish with high sides.
- In a separate bowl, stir sugar, brown sugar and pecans together.
- Spread over the top of the batter evenly. Pour hot water over the entire thing and don’t stir!
- Bake for 40 minutes or once the middle is set.
- Cool 5-10 minutes before serving. Serve with more pecans and double cream/whipped cream/custard/vanilla ice cream.
Amazing and actually moreish despite it’s rather rich and thick texture!