Summer cookouts require desserts that feed a crowd.
One such dessert for pecan pie lovers is pecan cobbler. The dough is a cross between pie crust and cobbler dough.
This cobbler is popular at Texas and Arkansas barbecue restaurants. This version is attributed to The Bean Palace Restaurant at the War Eagle Mill in Rogers, Ark.
That recipe and more desserts to feed a crowd can be found on our new recipe site: nando.com/therecipe.
Never miss a local story.
This version is attributed to The Bean Palace Restaurant at the War Eagle Mill in Rogers, Ark.
2 1/2 cups light corn syrup
2 1/2 cups sugar
5 tablespoons butter, melted
1 tablespoon vanilla extract
5 eggs, slightly beaten
3 cups pecans, coarsely chopped
1 cup oatmeal
1 cup flour
1/4 teaspoon salt
1/2 cup butter, cut into small pieces
1/4-1/2 cup cold water
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray.
Mix together corn syrup, sugar, butter, vanilla and eggs in a large bowl until very well combined. Pour a third of this filling mixture into the bottom of the prepared pan. Add pecans to the remaining filling mixture and set aside while preparing crust.
Chop oatmeal in a food processor until a fine powder. Combine oatmeal, flour, and salt in a medium bowl. Cut butter into flours using a pastry cutter or fork. Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together.
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky. Roll out dough into a 9-by-13-inch rectangle. Carefully pick up the rolled dough and place in the pan on top of the filling mixture. Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for about 50 minutes or until the center begins to set. Remove from oven and let cool for about 20 minutes. Serve warm or at room temperature with vanilla ice cream if desired.
Yield: 20 servings.