Preheat Oven & Melt Butter: Preheat your oven to 350°F (175°C). Place 1 stick (1/2 cup) unsalted butter directly inside a standard 9x13-inch ceramic or glass baking dish and set it in the oven for 3-5 minutes until completely melted. Remove dish carefully and set aside on the counter (do not wipe out the butter).

Whisk Cobbler Batter: In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon. Pour in the milk and pure vanilla extract, stirring with a rubber spatula just until combined and a smooth, thick batter forms (avoid overmixing).

Layer Batter into Dish: Pour the batter directly over the melted butter in the baking dish. Spread it gently with an offset spatula towards the edges. IMPORTANT: Do not stir the batter into the melted butter!

Scatter Pecans & Sugar Topping: Scatter the 2 cups of chopped pecans evenly across the surface of the batter. In a separate small bowl, whisk together dark brown sugar and 1/2 cup granulated sugar, then sprinkle this sugar mixture evenly over the top of the pecans.

Pour the Boiling Caramel Liquid: In a heatproof measuring cup, combine 1 1/2 cups of boiling water, pure maple syrup, and bourbon (if using). Very slowly and gently, pour the boiling liquid over the back of a large spoon across the entire surface of the dish. CRITICAL STEP: DO NOT STIR! The liquid will magically seep down during baking to form a luscious gooey caramel sauce beneath a tender golden cobbler crust.

Bake to Golden Perfection: Bake uncovered at 350°F (175°C) for 32 to 36 minutes, until the crust is golden-brown and set in the center, and the rich brown sugar pecan sauce is bubbling luxuriously around the edges.

Rest & Serve: Remove from the oven and allow to rest for 10 minutes (the gooey sauce will thicken slightly as it cools). Spoon generous warm portions into dessert bowls, top immediately with a scoop of vanilla bean ice cream, and finish with a pinch of flaky sea salt!