Who says a cobbler has to have fruit in it!
I love cobblers and they are probably one of my favorite desserts especially in the summer when there are so many delicious fruits available; peach, blackberry, mixture of raspberry, blackberry and blueberry – you name it if it has fruit and a crust it will be on my list of favorite desserts.
My sister, Terry, told me about having a pecan cobbler that she liked so I had to start looking for a recipe and when I found one my first thought was “how could chocolate not make this taste even better”. Well, it did and it also made it a richer dessert and if you plan on serving it with ice cream start with a small serving since you can always go back for seconds. I ended up portioning my leftovers into small tin cups and freezing it so if we have a chocolate attack we can go get one and nuke it and add some vanilla ice cream.
I use to love picking up pecans at my parent’s house because I knew I would be bringing them back to Texas. One year, during my catering years, I brought back about 200 pounds of pecans (the small native type from Missouri). I had them cracked there before bringing them back because I wasn’t sure if I could find a machine here that would crack the little nuts. My big mistake was to leave them in the huge plastic bags they were in. Well, I managed to shell one very large bag which was probably at least 50-75 lbs. Then, guess what happened, the ones not shelled MOLDED and guess who was the beneficiary of these molded pecans — our squirrels in the back yard. I remember pouring them out and the pile was about a 4′ mound and it took the squirrels about 2 months to finally remove them all. I learned my lesson on trying to bring back too many pecans. These days I buy them from a wholesaler or my sister gives me some of hers.
So, if you love pecans and you like cobbler, give this recipe a try; with or without the chocolate chips. I do have to say 1 cup of chocolate chips was a little too sweet. I’ll go with 1/2-3/4 cup the next time I make this recipe.
BLAST FROM THE PAST: Loveless Cafe Biscuits are great and I’ve had them several times while visiting Nashville and the Loveless Cafe.
Don’t those look like delicious ingredients.
All the cobbler ingredients get mixed together. This is so easy you will want to find your variations.
The melted butter is going in the bottom of the pan and then you will sprinkle all the pecans over the butter.
Pour the batter evenly over the pecans.
Sprinkle on your chocolate chips; I used mini chips.
Top with the brown sugar and then pour on the hot water.
Doesn’t this make you want to dig in and have a couple of bites.
I would like to have a piece of that right now.
Chocolate Pecan Cobbler
- 1/3 c. unsalted butter melted
- 1 c. pecans chopped
- 3/4 c. whole milk
- 2 tsp. vanilla extract
- 1 1/2 c. sugar
- 1 1/2 c. flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. salt
- 1/2-3/4 c. mini chocolate chips
- 1 1/2 c. light brown sugar packed
- 1 1/2 c. hot water
Preheat oven to 350 degrees.
Spray baking spray in a 9x13 baking pan, then pour butter into pan and sprinkle with chopped pecans.
In a large bowl whisk together the milk, vanilla and sugar. Add in the flour, baking powder and salt and whisk until just combined.Spoon batter over the butter and pecans, be careful and don't disturb the butter. Sprinkle on the chocolate chips.
Sprinkle the brown sugar over the batter. Gently pour the water over the batter and sugar. Bake for 30-35 minutes. Cool for 10 minutes before serving with ice cream or whipped cream.
Adapted from recipe from Dinner Then Dessert Blog.