War Eagle Bean Palace Pecan Cobbler


  • 3 cups corn syrup
  • 3 cups granulated sugar
  • 1/3 cup melted butter or margarine
  • 1 Tbsp vanilla extract
  • 6 eggs
  • 3 cups pecans, coarsely chopped
  • 1 Crust (recipe below)


Preheat oven to 350° F. Spray a 13 x 9-inch baking dish with cooking spray.

Mix together syrup, sugar, butter or margarine, vanilla extract and eggs. Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is nearly set.

Crust Ingredients:

  • 1 cup oat flour
  • 1 cup unbleached flour
  • 1/2 cup butter or margarine
  • 1/4 tsp salt
  • 1/2 cup cold water


Mix together flours and salt. Cut in butter or margarine with fork or pastry cutter. Stir in cold water with fork. Form into ball. On lightly floured surface, roll out into a 13 x 9-inch rectangle.

Makes 4

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