BROWN BUTTER PECAN GINGERBREAD COBBLER

Preheat the oven to 375F. Grease a 9x13” baking dish with butter or avocado oil spray. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from heat and immediately pour into a separate large bowl.

Add in the milk, brown sugar, and molasses. Whisk to combine.

Add the dry ingredients to the wet, and mix until just combined.

Pour the batter into the prepared baking dish and spread. Set aside while you prepare the pecan topping.

For the pecan topping, combine the brown sugar and chopped pecans together in a medium bowl.

Sprinkle the brown sugar/pecan topping all over the batter.

Then, gently pour ALL of the water what on top (this is what creates the gooey bottom while baking).

Carefully place the baking dish onto a baking sheet, and place into the oven. Bake at 375F for 30-35 minutes, until golden brown and mostly set (the bottom will still be gooey).

Remove the cobbler from the oven and let cool slightly before serving.

Serve warm with a scoop of vanilla ice cream and a drizzle of the sauce from the bottom of the pan, if desired.

Enjoy!