Gingerbread Cobbler
Source: Found on Pinterest
The perfect Christmas dessert, or anytime during the holidays!
Ingredients
- 1 c. unbleached white all-purpose flour
- 1-1/2 t. baking powder
- 1/4 t. salt
- 1/2 c. white sugar
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1 Tbls. ground ginger
- 1/4 t. ground cloves
- 1/2 c. low-fat eggnog (or whole milk, if you prefer)
- 1/4 c. canola oil
- 1/4 c. molasses
- 1 t. vanilla extract
- vanilla ice cream or homemade whipped cream
Topping
- 1/2 c. brown sugar
- 1/2 c. white sugar
- 3/4 c. pecan halves
- 1-1/2 c. boiling water
Instructions
Pre-heat oven to 350-degrees and grease an 8×8 square baking dish.
Before you start mixing everything together, get 1 and 1/2 cups of water boiling on the stove. You’ll need this at the very end.
In a large bowl, whisk together flour, baking powder, salt, 1/2 cup white sugar, cinnamon, cloves, ginger, and nutmeg. Set aside.
In a second, smaller bowl, stir together your eggnog, canola oil, molasses, and vanilla extract. Quick tip: measure your oil first, and then measure your molasses in the same measuring cup so that it slides out nice and easy!
In another small bowl, mix together 1/2 cup white sugar, 1/2 cup brown sugar and pecan halves. Set aside.
Take molasses mixture and pour it over the dry ingredients. Mix until it just comes together and then spread it into your greased baking dish.
Sprinkle the sugar and pecan mixture over the top of the batter.
Carefully pour boiling water over the top of everything.
Bake at 350 degrees oven for 40-45 minutes, until everything looks set on top. The center will almost look dry like brownies.
Let it cool for about 10 minutes before serving. The top and outside of the cobbler will be firm; the inside will be gooey and sweet!
Top it with a little vanilla ice cream or whipped cream and eat it while it’s still warm.
NOTE: Serves 6