Pumpkin Pecan Cobbler

If you're a pumpkin dessert lover than this is one recipe that you will simply fall in love with. It's truly that good. It's sweet and spicy, and has a rich pumpkin flavor that simply can't be beat.

I found the recipe last year over on Lauren's Latest blog and finally got around to making it yesterday. And boy am I glad because this one is a keeper. I'm going to make it again, doubling the recipe and serve it on Halloween night for dessert. We have family and a couple of neighbors coming over after trick-or-treating, and I know they'll love this.

It's an easy recipe that most home cooks and bakers have the ingredients on hand for in the pantry already. The exception might be the canned pumpkin, but if you're anything like me, you have already stocked up with lots of cans in preparation for fall and winter baking.

Here's the crazy thing about this recipe, the thing that made me wonder if this dessert would really turn out right. After you make the batter and topping and spread it in the baking dish, you pour HOT WATER on top of it. And you don't stir it but simply put it into the oven.

Somehow that hot water works it's magic and turns into a rich caramel flavored sauce that can be spooned over the top. And it's perfect with vanilla ice cream and added pecans.

Recipe for Pumpkin Pecan Cobbler

Ingredients:

1 cup + 3 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter or vegetable oil

1 1/2 teaspoons vanilla extract

For topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cup very hot water

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter (or vegetable oil) and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar, and pecans together. Spread evenly over top of batter. Pour hot water over all of it. DO NOT STIR. Bake for 40 minutes or until the middle is set.

Serve warm. Add vanilla ice cream and additional pecans if desired.

Makes 6-8 servings.

-Post by Patricia

 



Raspberry Cobbler Recipe

This summer seems like it has just flown by, doesn't it? Pretty soon school will start, and two of my grandsons will be starting kindergarten this year. I can't believe these little guys are each five years old, they still seem like babies to me in so many ways.

But I'm still hanging onto summer as long as I can, and making fruit desserts with all that summer fruit still in the markets. Raspberries are a favorite with my family, so I decided to make this delicious Raspberry Cobbler for us all.

This is a super easy recipe, and you can substitute other berries if you don't have raspberries, or do a combination of different kinds. I love making this as a dessert, and then having any leftovers for breakfast the next morning.

When I was a kid, my parents always topped fruit desserts with a big scoop of vanilla ice cream, and it's a tradition that I'm more than happy to carry on.

Recipe for Raspberry Cobbler

Ingredients:

3 cups fresh raspberries 

1/2 tablespoon lemon juice

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

Directions:

Preheat oven to 375°. Grease  8” square ceramic baking dish.

Place berries in prepared pan. Drizzle with lemon juice.

Whisk together flour, baking powder, and salt. Set aside.

In a medium bowl, beat butter, brown sugar, and vanilla until well-blended. Mix in dry ingredients until mixture resembles crumbs. Drop dough evenly on top of berries.

Bake for 30 minutes, or until top is lightly browned and fruit is bubbly.

 

Serves 6.