Preheat the oven to 350 degrees and grease a 9×9-baking dish or a large cast-iron skillet.
Mix together the flour, sugar, salt and baking powder. Cut the butter into pieces and work it into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Stir in the half and half, mixing until a bit loose and sticky. Pour dough out on a floured surface and knead for a minute. Roll until 1/8-inch thick and then press into the bottom of the baking dish or skillet.
To make the filling, mix together the eggs, half and half and brown sugar until well blended. Stir in the melted butter, sorghum syrup, cinnamon, sea salt and vanilla extract and stir until smooth and well blended. Place the pecans on top of the crust and then pour the filling over it. Bake uncovered for 40-45 minutes or until the custard is set. (Be sure not to overcook the cobbler, however, as it can become dry.)
Serve warm topped with whipped cream or vanilla ice cream. And if you like the combination of sweet and salty, I highly recommend a light sprinkling of Maldon sea salt flakes on top as well.
You can buy sorghum syrup at many farmers markets and specialty stores. If you choose, however, you can substitute in equal amounts Lyle’s Golden Syrup or Karo.
Pecan cobbler with sorghum syrup | www.homesicktexan.com