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Pecan Cobbler

Last post Dec 04, 2008 8:57 AM by Alliea . 4 replies.

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  • Pecan Cobbler

    I recently ate a Pecan Cobbler in Canton, TX.  It came from Sysco Foods.  I would love to have the recipe.  It was layers of danish crust, butter and a thick maple/caramel flavored syrup with pecans.  They served it warm with ice cream on top.  Does anyone have this recipe or one close to it?  Thanks a bunch.

  • Re: Pecan Cobbler

    I'm sorry I don't have the recipe for you, but we're in Canton often. Where did you eat the cobbler. Was it at First Monday or a restaurant?



  • Re: Pecan Cobbler

    Pecan Tree Restaraunt's Pecan Cobbler



    Servings: 1
    Categories: Cobblers / Desserts

    15    Eggs
    4  cups  Light corn syrup
    2    Handfuls flour (about 3/4c)
    1/3  cup  Butter, melted
    1  tablespoon  Salt
    2  pounds  Light brown sugar
    1    (9-in) unbaked pastry for a
        Double-crust pie
    2 1/2  pounds  Pecan pieces


    Preheat oven to 350-degrees. In a large bowl, beat eggs well and add syrup. In a seperate bowl, combine flour with melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well-mixed. Place pie pastry in bottom of a large rectangular baking pan. Sprinkle pecans evenly over pastry. Pour mixture into pan, being sure that pecans remain evenly distributed. Bake 1-1/2 hours, or until knife inserted in center comes out clean. Serve warm of cold. Top with vanilla ice cream if desired. NOTE: The restaraunt uses a 16-by-10-by-3-inch bakng pan for this recipe.


    From Floras-hideout



    This one from a different Restaurant sounds Good~Alliea


    Susan-Serving as a Taste Of Home Field Editor since 2009



  • Re: Pecan Cobbler
     Strange-When I try to edit out the nutrition facts- Nothing displays to delete> Oh well~Alliea
    Nutrition Facts
    Calculated for 1 serving (152g)
    Recipe makes 16 servings
    Calories 576
    Calories from Fat 236 (40%)
    Amount Per Serving%DV
    Total Fat 26.3g40%
    Saturated Fat 7.9g39%
    Polyunsat. Fat 5.1g 
    Monounsat. Fat 11.5g 
    Trans Fat 0.0g 
    Cholesterol 91mg30%
    Sodium 160mg6%
    Potassium 161mg4%
    Total Carbohydrate 86.5g28%
    Dietary Fiber 2.9g11%
    Sugars 46.7g
    Protein 5.7g11%
    Vitamin A 383mcg7%
    Vitamin B6 0.1mg5%
    Vitamin B12 0.2mcg3%
    Vitamin C 0mg0%
    Vitamin E 1mcg4%
    Calcium 37mg3%
    Magnesium 48mg12%
    Iron 1mg8%
    Alcohol 0.3g   Caffeine 0.0mg
    detailed view...

    how is this calculated?

    Get instant nutritional analysis of your favorite recipes with Premium Membership.


    War Eagle Bean Palace Pecan Cobbler Recipe #113490 -Recipezaar

    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.

    1½ hours | 30 min prep

    SERVES 16

    Cobbler Crust

      1. Pre-heat oven to 350º.
      2. Spray a 13 X 9 inch pan with cooking spray.
      3. In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
      4. Pour 1/3 of this filling mixture into the bottom of the prepared pan.
      5. Add pecans to the remaining filling mixture and set aside while preparing crust.
      6. In medium sized bowl combine the two flours and salt.
      7. Cut cold butter into small pieces and add to flours.
      8. Combine butter into the flour using a fork or pastry cutter.
      9. 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).
      10. Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
      11. Roll out dough into a 13 X 9 inch rectangle.
      12. Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
      13. Pour the remaining filling mixture with the pecans onto the top of the dough.
      14. Bake for approximately 50 minutes or until the center begins to set.
      15. Remove from oven and let cool for about 20 minutes.
      16. Serve warm or at room temperature.

      Susan-Serving as a Taste Of Home Field Editor since 2009



    • Re: Pecan Cobbler


      Susan-Serving as a Taste Of Home Field Editor since 2009