Pecan Pie Cobbler

Pecan Pie Cobbler is straightforward to make and so enjoyable to eat. With just a few minutes of prepping, it’s ready to go in the oven to bake to perfection.

Prep Time10

Cook Time50

Total Time1

Servings:

Calories: 364kcal

Author: Karin and Ken

Ingredients

For the Cobbler Base

¼ cup unsalted butter, melted 4 Tablespoons or ½ stick
1 cup all-purpose flour
1 cup packed brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup milk
2 tablespons vanilla extract

For the Pecan Topping

2 cups pecan halves or chopped pecans
½ cup packed brown sugar
½ cup hot water

Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. Add in the milk, vanilla extract, and melted butter, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish and spread it evenly across the bottom.
In a separate bowl, combine the pecans and brown sugar. Stir in the hot water until the mixture is evenly coated and sticky.
Spoon the pecan topping evenly over the cobbler batter, drizzling leftover syrup over top.
Bake for 40 to 50 minutes, or until the cobbler is set, and the top is golden brown.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.
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Notes

You may store leftovers for 2 days at room temperature or 5 days in the refrigerator.
Fully dissolve the brown sugar in the hot water to avoid a grainy pecan topping.
Use a ceramic or glass baking dish to keep the cobbler from over-browning.

Nutrition