Pecan cobbler

For the filling:

One 16 oz. bottle of Karo light corn syrup

2 cups of sugar

4 large eggs

1 stick butter, melted

1/2 tablespoon Vanilla

10 oz. bag or 2 cups of finely chopped pecans

For the "crust":

1 cup oatmeal

1 1/2 cup self-rising flour

1/2 stick butter, very cold in small chunks

1/2 to 3/4 cup ice water

Filling:

In a mixing bowl, put together all of the ingredients except pecans and blend with a mixer until mixed very well. It's going to be a syrupy mess, but it will come together and be smooth. It helps if your eggs are room temperature.

Crust:

In a food processor, put in the oatmeal and pulse until it is a powder similar to flour. Once you have the oatmeal ready, add in the flour and pulse again to mix together. Next, add in the butter pieces and pulse again until it's lightly incorporated. Last, slowly pour in the water (not the ice) until the mixture is thick, yet spreadable (think like peanut butter.)

Let's put it all together!

Preheat oven to 375 degrees. Butter an 11x17 baking pan, then spread the crust mixture on the bottom of the dish. Sprinkle the pecans evenly over the top of the crust. Then pour the filling all over the top of the pecans. Bake for 45 minutes to an hour, or until golden and bubbly.

Cool for at least 30 minutes before serving - it is like lava when it first comes out of the oven.