Pecan Pie Skillet Cobbler

1.Preheat your oven to 175°C (350°F). Lightly grease a 10-inch cast-iron skillet.

2.Prepare the Pecan Pie Filling: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, flour, and salt until smooth.

3.Stir in the lightly beaten eggs, vanilla extract, and corn syrup until well combined. Fold in the pecan halves.

4.Pour the pecan pie filling into the prepared cast-iron skillet and spread evenly.

5.Prepare the Biscuit Topping: In a separate large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

6.Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

7.Add the buttermilk and stir with a fork until just combined. Do not overmix; the dough will be shaggy.

8.Turn the biscuit dough out onto a lightly floured surface and gently pat or roll it to about 1/2-inch thickness. Use a 2-inch round cutter or a knife to cut out biscuits.

9.Arrange the biscuits on top of the pecan pie filling in the skillet, leaving a small space between each biscuit.

10.Brush the tops of the biscuits with milk and sprinkle generously with turbinado sugar.

11.Bake for 45-55 minutes, or until the biscuit topping is golden brown and cooked through, and the pecan pie filling is set and bubbly. A toothpick inserted into the center of a biscuit should come out clean.

12.Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set further. Serve warm, ideally with a scoop of vanilla ice cream.