War Eagle Bean Palace Pecan Cobbler

READY IN: 1hr 20mins




  • 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.