Add the milk, butter, and vanilla and stir until smooth.
Spread the batter in a 2 quart casserole dish.
Sprinkle the pecans over the top.
Sauce
Mix sugar, butter, corn syrup, and boiling water in a bowl.
Carefully pour over the batter and pecans in the casserole dish. Don't stir!
Microwave for 8 to 10 minutes.
The sauce will be on the bottom but the cake will be on the top. If you like it very gooey microwave it for less time.
Serve warm topped with vanilla ice cream.
Notes
Storage:The cobbler tends to soak up the sauce during storage so it's really at its best freshly made.Leftovers? cover the casserole dish with plastic wrap and store it at room temperature for up to two days. Refrigerate for longer storage.Tips:
Don't stir it in the pan! Pour the boiling water mixture over the top and leave it be.
If you want extra gooey filling, microwave the cobbler for less time. (Besides, if it's too gooey, you can just pop it back in for a bit longer!)
If you overbake pecan pie cobbler the cakey layer will be firm and spongy. Err on the side of underbaking - it will continue to bake as it sits.
Buy a bag of pre-chopped pecans, or use pecan halves to make this pecan cobbler even easier!
Warm pecan pie cobbler pairs perfectly with a scoop of vanilla ice cream on top.