Strawberry-Pecan Cobbler
 
Makes 6 to 8 Servings
Ingredients
  • 1 cup all-purpose flour
  • ¼ cup plus 2 tablespoons chopped pecans, divided
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt, divided
  • 1½ cups granulated sugar, divided
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons whole buttermilk, room temperature
  • ⅓ cup bourbon
  • 4 cups fresh strawberries, halved and hulled
  • 2 tablespoons turbinado sugar
  • Whipped cream, to serve
Instructions
  1. Preheat oven to 375°. Lightly spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a medium bowl, whisk together flour, ¼ cup pecans, baking powder, and ½ teaspoon salt.
  3. In another bowl, whisk together 1 cup granulated sugar and eggs until well combined. Stir in butter and buttermilk. Add flour mixture, stirring until just combined. Pour into prepared skillet.
  4. In a medium saucepan, combine bourbon, remaining ½ cup granulated sugar, and remaining ¼ teaspoon salt; cook over medium heat, stirring constantly, until sugar dissolves, 3 to 4 minutes. Add strawberries, stirring to coat with syrup. Pour over batter.
  5. Bake until lightly golden and set on top, 20 to 25 minutes. Sprinkle with turbinado sugar and remaining 2 tablespoons pecans. Bake until golden brown and bubbly, 10 to 12 minutes more. Serve warm with whipped cream.
Recipe by Louisiana Cookin' at https://louisianacookin.com/4-recipes-to-take-advantage-of-louisianas-strawberry-bounty/