Preheat your oven to 350°F (175°C) and spread the pecans evenly on a baking sheet. Toast them for about 5-7 minutes, or until they are golden-brown and fragrant. Once toasted, remove from the oven, let cool slightly, and chop into smaller pieces.

Lightly grease a 9x13-inch baking dish with unsalted butter or cooking spray to prevent sticking. Set the dish aside.

In a medium bowl, whisk together granulated sugar, light brown sugar, salt, and flour until well-combined. In a separate large bowl, mix the melted butter, room-temperature eggs, and vanilla extract. Gradually stir the dry ingredients into the wet mixture, combining thoroughly before gently folding in the toasted pecans.

In another bowl, whisk together the flour, sugar, baking powder, and salt for the topping. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add milk, mixing until just combined.

Pour the pecan filling into the greased baking dish, spreading it out evenly. Carefully pour boiling water over the filling without stirring.

Spoon the cobbler dough over the pecan filling in dollops. Brush the top with a little milk and sprinkle some coarse sugar if desired.

Preheat your oven to 375°F (190°C) and bake the cobbler for 35-45 minutes or until the topping is golden brown and bubbly.

Allow the Pecan Cobbler to cool for 15-20 minutes before serving.

Slice and serve warm, ideally with a scoop of vanilla bean ice cream or whipped cream.