1teaspoonWatkins Organic Original Gourmet Baking Vanilla.
1-½cupscoarsely chopped pecans
1cuppacked light brown sugar
1-½cupsboiling water
Vanilla ice creamoptional
Instructions
Preheat the oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes.
½ cup butter
Combine the flour, sugar, baking powder, cinnamon, ginger, and salt in a medium bowl.
1 cup plus 2 tablespoons all-purpose flour, ¾ cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon Watkins Organic Ground Cinnamon, ½ teaspoon Watkins Organic Ground Ginger, ¼ teaspoon salt
Stir in milk and vanilla until just combined.
⅔ cup milk, 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla.
Remove the baking pan from the oven; add the pecans.
1-½ cups coarsely chopped pecans
Top with the batter.
Pour boiling water over top slowly, do not stir.
1-½ cups boiling water
Top with the brown sugar.
1 cup packed light brown sugar
Bake, uncovered, until golden brown, 30-35 minutes. Cool on a wire rack for 30 minutes (cobbler will thicken upon cooling).
Serve warm, with ice cream, if desired
Vanilla ice cream
Notes
You can make variations by adding different spices. Add 2 tablespoons of cocoa powder to the flour for the batter to make a chocolate variation. Use chai spices for a delicious autumn twist. Pumpkin puree in the batter plus pumpkin spice is a great fall treat.