BROWN BUTTER GINGERBREAD PECAN COBBLER There’s just something about this that feels like a cozy hug with every bite 🥹 It’s soft, warm, gooey and perfectly spiced — it’s pure holiday comfort in a bowl 🎄 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (10-12 servings): For the Bottom of the Pan: - 1 cup (110g) toasted pecans, roughly chopped Gingerbread Cake: - 2 cups (240g) all-purpose flour @Bob’s Red Mill - 2 1/2 tsp (10g) baking powder - 1 tsp (6g) salt - 1 tsp (2g) cinnamon - 1 tsp (2g) ground ginger - 1/2 tsp (1g) ground nutmeg - 1/4 tsp ground cloves - 1/8 tsp allspice - 1/2 cup (113g) salted butter - 1 cup (240ml) milk of choice, at room temperature - 1 cup (220g) granulated sugar - 1/2 cup (140g) molasses - 1 tsp (4g) vanilla bean paste or extract @Nielsen-Massey Vanillas Topping: - 1 1/2 cups (295g) brown sugar, light or dark - 1/2 cup (55g) toasted pecans, roughly chopped - 1 tbsp (6g) cinnamon - 1 1/2 cups (360ml) HOT water Bourbon Salted Caramel (Optional): - 2 cups (480g) dark brown sugar - 1 1/2 cups (340g) salted butter, cubed - 1 cup (240ml) heavy cream - 2 tbsp (30ml) bourbon whiskey - 1 tsp (4g) vanilla bean paste or extract - 1 tsp (6g) salt Instructions: If you are planning on serving the cobbler with bourbon salted caramel, prepare that first. In a large saucepan over medium-low heat, stir the brown sugar and butter together until the butter is melted. Cook the mixture for about 10 minutes, whisking frequently, until thickened. Once thickened, add the heavy cream, bourbon, and vanilla. Whisk to combine. Raise the heat to high and the mixture bring to a boil. Allow to boil and bubble for 2 minutes. Remove from the heat and whisk in the salt until fully incorporated. Allow the caramel to cool in the pan for 10 minutes. Then pour the caramel into a jar or bowl, and allow to cool until ready to serve the cobbler. Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter, then sprinkle the chopped toasted pecans all over. Set aside. Start by browning the butter for the gingerbread cake batter. Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes). În a medium bowl, whisk together the flour, baking powder, salt, and all of the spices until well combined. Set aside. To the bowl with the cooled brown butter, add the milk, sugar, molasses, and vanilla. Whisk until well combined and the sugar is mostly dissolved. Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or pour the batter into the baking pan over the toasted pecans. Do not to mix it! Set aside. Prepare the topping. Add the water to a measuring cup and microwave for 2-3 minutes, until very hot or just starting to boil. Meanwhile, mix together the brown sugar, chopped toasted pecans, and cinnamon together in a medium bowl. Sprinkle the brown sugar topping mixture all over the gingerbread batter in the baking pan. Once the water is very hot and ready to go, gently pour it ALL over the batter and brown sugar topping in the pan. DO NOT mix (this is what creates the gooey bottom while baking). Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey). Remove the cobbler from the oven, and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream, a drizzle of the bourbon salted caramel (if using), and a sprinkle of flaky sea salt. Enjoy! #brownbuttergingerbreadpecancobbler #christmasbaking #holidayrecipe #dessert @Tillamook @STAUB USA @Earlywood @From Our Place - @wellmadebykiley