Prep 30 mins
Cook 50 mins
This recipe is one of the signature desserts served at the Bean Palace Restaurant which is located inside the War Eagle Mill in Rogers, Arkansas. The mill was originally built in 1830 and is still a working water-powered grist mill. All corn and grains that are milled there are organically grown. This recipe is definitely not for anyone on any kind of diet, but if you are not worried about fats, carbs, sugars or calories then by all means try this recipe. Pecan Cobbler is one of the most delicious and rich desserts I have ever tried. Small servings are recommended. It is very similar to pecan pie. The oat flour used in the crust is simple to make by placing 1 cup of regular oatmeal into your blender and blending until it resembles powder. This also works in a food processor.
- 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
- 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.
This is so good! Pecan Pie--only easier to make and better chance of it turning out well.<br/>War Eagle Bean Palace Pecan Cobbler was a big hit at Christmas dinner this year!<br/>Everyone wanted the leftovers, too. I'm keeping this recipe handy for when I need to feed crowds---fantastic for pot luck dinners and buffet style dining. Easy to transport, as well. <br/>My husband loves pecan pie and he said that it was as good as any he's ever had in 55 years! Now that's a compliment!
Made this last year for Christmas and everybody went nuts over it and ate the whole thing. This year when I searched for this recipe again it pulled up another pecan cobbler recipe - they were pretty much the same exc. the other one used self-rising flour. So this year for T'giving I made this recipe again, but 1 C self-rising flour for the all purpose flour. It was fantastic too, made the crust layer a little bit more like one in a berry cobbler. Either way this recipe is one of the best desserts I've ever made.
Yummy! Had something similar in Alabama this summer and had to make this when we got home. Served as a dessert with BBQ and the fixings. We love pecan pie, this cobbler is easier and a nice alternative. Makes a lot and would be good to serve to a crowd. More "crust" and less custard than a pie. Oat flour is a great addition. We ate as is but would be good with a scoop of vanilla ice cream on top, too. Next time I'll bake a little less, but think that may have more to do with my oven than the recipe. Thanks for sharing!