War Eagle Bean Palace Pecan Cobbler Recipe

Name: War Eagle Bean Palace Pecan Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Cobbler Crust; 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

Servings: persons

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
Cobbler Crust
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

1
Pre-heat oven to 350u00b0.
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.

1925

kcal

Calories

112

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups light corn syrup, 2 1/2 cups granulated sugar, 1/3 cup butter, melted, 1 tablespoon vanilla extract, and more.

Yes, War Eagle Bean Palace Pecan Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

War Eagle Bean Palace Pecan Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions