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Pecan Pie Cobbler Recipe

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Warm and gooey pecan pie cobbler topped with vanilla whipped cream! This easy-to-make dessert combines the best of pecan pie and cobbler.

  • Total Time: 45 minutes
  • Yield: 8-10 1x

Ingredients

Scale

Pecan Pie Cobbler:

  • ½ cup (113g) unsalted butter, sliced into chunks
  • 1⅓ cups (160g) all-purpose flour (use gluten-free if desired)
  • 1 cup (200g) granulated sugar
  • 2 tsp baking powder
  • ⅔ cup (157ml) whole milk
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp fleur de sel or flaky sea salt
  • 1 cup (213g) packed light brown sugar
  • 1½ cups (188g) chopped pecans or pecan halves
  • 1½ cups (355ml) boiling water
  • Homemade whipped cream and/or vanilla ice cream, for serving

Vanilla Bean Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • Seeds from 1 vanilla bean, or 1 tsp vanilla bean paste or vanilla extract

Instructions

  1. Preheat the oven to 350°F. Place a large-rimmed baking sheet on the bottom rack of the oven to catch any drips.
  2. Melt the butter: While the oven heats, place the sliced butter in a 9×13-inch casserole dish. Pop it in the oven to melt as it preheats. This gives the cobbler a rich, buttery base.
  3. Mix the dry ingredients: In a mixing bowl, whisk together the flour, granulated sugar, and baking powder.
  4. Add the wet ingredients: Pour in the milk and vanilla, whisking until just combined.
  5. Pour over the butter: Once the butter is melted, carefully take the dish out of the oven. Drop spoonfuls of the batter over the melted butter. (Resist the urge to stir! The layers will come together as it bakes.)
  6. Layer the pecans and brown sugar: Sprinkle the chopped pecans evenly over the batter, followed by the brown sugar. This will give the cobbler that wonderful caramelized topping.
  7. Add the boiling water: Carefully pour the boiling water over the entire cobbler. It’ll look strange, but this step is essential for creating the gooey, caramel-like layer underneath.
  8. Bake: Place the casserole dish on the baking sheet in the oven and bake for 30-35 minutes, or until the top is golden brown and set.
  9. Cool and make the whipped cream: Let the cobbler cool on a wire rack for about 30-45 minutes. Meanwhile, whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form. This takes about 3-4 minutes.
  10. Serve: Spoon warm pecan pie cobbler into bowls and top with a generous dollop of whipped cream or a scoop of vanilla ice cream. Pure bliss!

Notes

If you have leftovers (lucky you!), store the pecan pie cobbler covered in the refrigerator for up to 3 days. To reheat, scoop a portion into a microwave-safe dish and warm it in the microwave for about 30 seconds. For a larger amount, you can reheat the whole casserole dish in a 300°F oven for 10-15 minutes. Just be sure to cover it with foil to keep it from drying out.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert