All the awesome buttery sweet pecan pie goodness of the classic pie in a cobbler-style dessert that you can stir together in just a few minutes? Absolutely! This Pecan Pie Cobbler was a HUGE win from the very first bite.
A warm, gooey filling made from pecans, sugar, and butter rests beneath this golden-brown, flaky crust. Served with a scoop of vanilla or cinnamon ice cream, pecan cobbler is the epitome of Southern comfort.
When I first had the idea for this cobbler, I figured surely someone had done this before. That seems to be the case for pretty much everything now. There really is nothing new under the sun, is there?
Sure enough, my idea turned out to already be a popular internet recipe, and to the best of my knowledge, it all began with this pecan cobbler recipe.
So, I played with that recipe, and then tweaked it just a tiny bit for our tastes and also to use ingredients I keep on hand. I like to make a smaller batch for just the family, though doubling the recipe to share over the holidays is a great option too.
I’ve added extra pecans too, because I wanted to make sure there will be a generous amount of crunchy, chewy pecans in every bite. With a name like pecan pie cobbler, you can’t go wrong doing that.
Pecan Cobbler Recipe
You’ll need the following ingredients to make this recipe:
- baking powder
- vanilla extract
- brown sugar
Pecan Pie Cobbler
You’ll start by placing the butter in an 8-inch baking dish and allowing it to melt in the oven.
When the butter has melted, remove from the oven and scatter pecans across the pan.
In a medium mixing bowl, combine the flour, sugar, baking powder, milk, and vanilla. Stir to combine.
Pour the batter over the pecans, do not stir. Sprinkle brown sugar evenly over the batter, do not stir.
Carefully pour the boiling water over the mixture; do not stir. The pie will look very watery as you carefully place it in the oven. Trust the process.
Bake for 32-36 minutes, until golden brown.
Cool for at least 15 minutes before serving. Serve the pecan pie cobbler warm and top it with a scoop of ice cream, if desired.
If you’re lucky enough to have leftover cobbler, it will keep nicely in the refrigerator for a few days. Or you can stir the COLD leftover cobbler into a batch of ice cream for a really tasty variation on this peach cobbler ice cream.
Layers of toasted pecans, a rich gooey filling, and a flaky, buttery pastry crust make this Sheet Pan Pecan Pie a heavenly dessert. Made with either a homemade crust or a store-bought one, this is another pecan pie that you’re going to love.
All the rich flavors of classic bread pudding meet French toast in this easy Pecan Praline French Toast Bake. Fully loaded with pralines and spices, there is enough sugar to make it a treat, without sending my whole family into a sugar crash mid-morning.
Rich and buttery pecans are outstanding in these fluffy buttermilk Pecan Pancakes. Breakfast for dinner has never sounded better. And speaking of breakfast, Caramel Pecan Sticky Buns are made with soft cinnamon rolls covered in a sweet brown sugar, pecan topping.
Chocolate Pecan Pie has all the flavor of classic pecan pie, but with the delicious addition of dark chocolate. And these Chocolate Turtle Cookies are thick, chewy chocolate cookies filled with caramel bits, pecans, and melty chocolate chips. Classic turtle candy in cookie form.
Praline Pecans are a Southern delight blending velvety caramel and crisp pecans. Born from sugar, butter, and cream alchemy, they offer a harmonious contrast of textures. Tucked inside this one-bowl Praline Cake, they deliver the perfect balance of moist, tender buttermilk cake and the irresistible chewy crunch of caramelized pralines.
Sea Salt Pecan Toffee is the answer to your snacking and sweet tooth dreams. The end. Do I exaggerate? Sometimes, yes. But right now? Not really.
There aren’t a whole lot of foods that I label as “The Best Ever” or “crazy insane amazingly delicious” but this toffee recipe is exactly that. All of those things. It is everything.
Pecan Pie Cobbler
- 3 tablespoon butter
- ⅔ cup pecan halves
- ¾ cup all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ⅓ cup milk
- ½ teaspoon vanilla extract
- ¾ cup light brown sugar
- ¾ cup boiling water
- Preheat oven to 350°F. Place the butter in an 8-inch baking dish and melt in the oven. When the butter has melted, remove from the oven and scatter pecans across the pan.
- In a medium mixing bowl, combine the flour, sugar, baking powder, milk, and vanilla. Stir to combine.
- Pour the batter over the pecans, do not stir. Sprinkle brown sugar evenly over the batter, do not stir. Carefully pour the boiling water over the mixture; do not stir.
- Bake for 32-36 minutes, until golden brown. Cool at least 15 minutes before serving. Serve warm with vanilla ice cream, if desired.
recipe gently adapted from Call Me PC – to the best of my knowledge, the original source for Pecan Cobbler