Step 1

Preheat the oven to 375 degrees F.

Step 2

To make the filling, whisk together the eggs, both sugars, corn syrup, melted butter, and vanilla. Gently fold in the toasted pecans.

Step 3

Pour the filling into a 9 x 13 inch baking dish that has been coated with cooking spray. Bake the filling for 25 minutes.

Step 4

While the filling bakes, prepare the biscuit topping. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Combine the cold buttermilk with the melted butter in a small bowl so that butter hardens and forms small clumps. Slowly add the milk and butter mixture to the flour mixture. Stir with a rubber spatula until just combined.

Step 5

Remove the cobbler from the oven and dollop with the biscuit topping. Sprinkle the tops of the biscuits with turbinado sugar, if using.

Step 6

Return the cobbler to the oven and bake it for an additional 25 to 35 minutes, until the biscuit topping is golden brown.

Step 7

Allow the cobbler to cool for 30 to 45 minutes. Serve warm with whipped cream.