Start by making the pecan pie filling. In a bowl add the sugar, corn syrup, eggs, melted butter, vanilla, and pecans together in a bowl and stir until they are well mixed.

Next, begin the steps for the batter by cutting ½ cup (1 stick) of unsalted butter into approximately 6 slices. Lay the slices in the bottom of a deep 11×7 inch baking dish or a 9×13 inch baking dish.

Place the dish in the oven and set to preheat to 350 degrees F.

While the oven preheats, make your batter. Combine all-purpose flour, baking powder, salt, sugar, and brown sugar in a large bowl and whisk together until well combined. Make sure there are no chunks of brown sugar.

Slowly pour the milk into the dry ingredients whisking as you go to keep it from clumping. Add the vanilla extract and whisk until the batter is smooth.

When the oven finishes preheating, remove the hot dish carefully and pour the batter into the hot baking dish with the melted butter. Try to ensure you pour it so that it covers the whole bottom of the dish. DO NOT stir together with the butter.

Spoon the pecan pie filling over the batter with a large spoon. Make sure to evenly distribute it. Do not stir together with the butter and batter.

Place the baking dish on a foil-lined baking sheet just in case the cobbler bubbles over as it bakes. Place it back in the oven to bake for 45 minutes or until golden brown on top and bubbling.

Once baked remove from oven and let rest for 20 minutes.

Serve warm.