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Lighter Salted Caramel Pecan Pie Cobbler

lighter salted caramel pecan pie cobbler - featured image
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A lighter, faster take on classic pecan pie, this cobbler features a gooey date-caramel pecan filling and a tender, biscuit-like topping. It’s indulgent yet everyday-friendly, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (180g) raw unsalted pecans, chopped
  • 1 cup (packed, about 200g) pitted Medjool dates
  • 3 tablespoons (42g) unsalted butter
  • ¼ cup (60ml) pure maple syrup
  • 2 tablespoons (24g) coconut sugar
  • ¼ cup (60ml) heavy cream or full-fat coconut milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt, plus more for topping
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 tablespoons (56g) cold unsalted butter, cubed
  • ⅓ cup (80g) plain Greek yogurt
  • ¼ cup (60ml) milk (any kind)
  • 2 tablespoons (30ml) maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or cast-iron skillet.
  2. If dates are dry, soak in hot water for 10 minutes, then drain. In a food processor, combine dates, ¼ cup maple syrup, coconut sugar, 3 tablespoons butter, and heavy cream. Blend until smooth (1-2 minutes), scraping sides as needed. Stir in 1 teaspoon vanilla and ½ teaspoon flaky sea salt. Set aside.
  3. Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly darkened. Let cool slightly, then fold into date caramel. Pour mixture into prepared dish and spread evenly.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
  5. In a small bowl, whisk together Greek yogurt, milk, 2 tablespoons maple syrup, and ½ teaspoon vanilla. Pour into flour mixture and stir with a wooden spoon just until combined (dough will be thick and sticky).
  6. Drop dollops of topping over the pecan caramel mixture, leaving space between dollops.
  7. Bake for 25-30 minutes, until topping is golden brown and a toothpick inserted into topping comes out clean. If browning too quickly, tent with foil for last 10 minutes.
  8. Sprinkle extra flaky sea salt over the top immediately after removing from oven.
  9. Let cobbler rest for 10-15 minutes before serving.

Notes

Don’t overmix the topping; a few lumps are fine. Toast pecans for best flavor. Let cobbler rest before serving to allow filling to set. Can be assembled a day ahead and refrigerated unbaked; add 5-10 minutes to baking time.

Nutrition

Keywords: pecan cobbler, salted caramel, lighter dessert, pecan pie cobbler, date caramel, easy dessert

Find it online: https://ovenmila.com/lighter-salted-caramel-pecan-pie-cobbler-recipe/