Pecan Cobbler

"If your teeth don't ache when your finished eating this, then you didn't do it right."

My mother and I had this recipe for the first time when we were staying at a resort in West Virginia.  I have been wanting to figure out a way to replicate the recipe but, thanks to a google search, I found the recipe.  Although it goes against my nature to use large amounts of corn syrup, I don't believe it would be the same without it.  This cobbler is everything a pecan pie should be....gooey, sticky, chewy, crunchy and just down right yummy!!!  The only change I might make to the original recipe is to make a little more of the sauce for the bottom per request of my husband.  You could do this by using 3 C. syrup and sugar, 1/2 C. butter and another egg.  I am happy to share this one with you and hope you enjoy it as much as my family did. 

Pecan Cobbler

2 1/2 C. light corn syrup
2 1/2 C. sugar
1/3 C. melted butter
1 Tbsp. vanilla
5 eggs
3 C. chopped pecans

In a mixing bowl, combine the corn syrup, sugar and butter and mix until well blended.  Stir in the vanilla.  Mix in eggs, one at a time.  Pour 1/3 of this mixture into the bottom of a 9x13 baking dish.  Add the pecans to the remaining mixture and set aside.

Crust:

1 C. oat flour (place oats in blender and blend until powder)
1 C. flour
1/2 C. cold butter, cut into small cubes
1/4 tsp. salt
1/2 C. cold water

Preheat the oven to 350 degrees.  In another bowl, mix together the oat flour, flour and salt.  Cut the cold butter into the flour mixture until it is about the size of a pea.  Slowly add the cold water, adding only as much as is needed to form a ball.  Knead slightly, being careful not to overwork the dough.  Roll out the dough, on a well floured surface, into about a 9x13 rectangle.  Place the crust of the filling in the pan.  Pour the remaining filling, with the addition of pecans, over top of the crust.  Carefully spreading to cover.  Place into the oven and bake for about 50 minutes.  Remove from the oven and allow it to cool for about 20 minutes before serving.