I can’t believe there are only 9 days until Christmas! We finally got some snow here in PA and it’s making me feel very festive. I made this tasty holiday dessert this past weekend, but unfortunately I was down with a stomach bug the past few days and haven’t even been able to look at pictures of food. But now that my appetite is back, I’m so excited to share this Gingerbread Cobbler with you!
Gingerbread Cobbler Recipe
1 cup all purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar + 1/2 additional cup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon ground ginger
1/4 teaspoon ground cloves
1/2 cup eggnog (or whole milk if you prefer)
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup brown sugar
3/4 cup pecan halves
1-1/2 cups boiling water
Pre-heat your oven to 350-degrees and grease a 8×8 or 9×9 square baking dish.
In a large bowl, whisk together your flour, baking powder, salt, 3/4 cup white sugar, cinnamon, cloves, ginger, and nutmeg.
In a second, smaller bowl, stir together your eggnog, veggie 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 one more bowl, mix together the additional 1/2 cup white sugar, the 1/2 cup brown sugar and your pecan halves. Set aside.
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.
Now you can take your 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.
Next, very carefully, pour your boiling water over the top of everything. It will look like this.
And you’re ready to bake! Bake in a 350-degree oven for 40-50 minutes until everything looks set on top. The center will almost look dry like brownies.
Let it cool for about 10 minutes and then you’re ready to dig in! You’ll have a nice firm top and outside of the cobbler, but the inside will be nice and gooey and sweet!
Top it with a little vanilla ice cream and eat it while it’s still warm. I promise you will love this one!
