Pecan Pie Cobbler Recipe

This pecan pie cobbler is rich, gooey, and full of buttery caramel flavor with a golden buttery crust that melts in your mouth. It's the kind of classic Southern dessert that tastes like it came straight from Grandma's kitchen. You'll learn how to make this easy dessert from scratch with simple ingredients and that warm, butter pecan flavor everyone loves. Pin this recipe now so you'll have it ready for holidays, potlucks, and cozy weekends!

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Why is this the best pecan pie cobbler recipe

This is an easy dessert. Simply mix a few ingredients, layer them, add chopped pecans, and then bake. That's all there is to it!

Pecan pie cobbler is an impressive holiday dessert. It's perfect for the holiday season: Christmas, Thanksgiving, and holiday parties.

This cobbler is delicious! The combination of crunchy pecans, rich vanilla cake, and a sweet sugar mixture makes this a treat that will delight both kids and adults alike. The contrast between the fluffy baked cake-like filling and the crunchy texture of the pecans is sublime. You won't want to stop at one serving!

Most of the ingredients for this easy recipe are common and easy to find. You probably have most of the simple ingredients to make this easy pecan pie cobbler recipe already in your pantry. I prefer to use vanilla bean paste in baked goods, which I buy on Amazon, but you can substitute vanilla extract if you need to.

The ingredients for the best pecan pie cobbler are inexpensive. Flour, sugar, butter, baking powder, and salt - these are super affordable ingredients! The only expensive ingredient is the pecans, but if you buy chopped pecans rather than pecan halves, they are much cheaper.

It goes well with ice cream. Serve it warm with a scoop of butter pecan ice cream on top for an irresistible bite combination that will delight any sweet tooth.

What you'll need to make pecan cobbler

Equipment

Deep 9x13 pan - I prefer a deep rectangle pan because this recipe makes a lot of cobbler. You can also use a glass baking dish if you prefer.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• All-purpose flour - You can substitute a cup-for-cup gluten-free baking mix such as Pamela's.
• Baking powder - Baking powder is what makes the cobbler light and airy.
• Salt - Salt enhances the other flavors and helps to make the cobbler rise.
• White sugar - Sugar makes the cake part of the cobbler sweet. You can substitute maple sugar or honey or another sweetener of your choice.
• Room temperature milk - You can use a plant-based milk or buttermilk if you prefer.
• Vanilla bean paste - I prefer vanilla bean paste to vanilla extract because the paste has a much stronger and richer vanilla flavor. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made by mixing crushed vanilla beans into concentrated vanilla extract. You can use them interchangeably in equal amounts.
• Chopped pecans - Chopped pecans are significantly cheaper than pecan halves and taste exactly the same, so I recommend chopped pecans in this recipe.
• Brown sugar - This helps to make a crispy, sweet coating on top of the cobbler.
• Hot water - You'll use this to dissolve the brown sugar.
• Butter pecan ice cream - This is for serving. You can also serve with vanilla ice cream or just plain whipped cream or whipped topping.

How to make the pecan cobbler recipe

1. Preheat oven to 350°F (175°C).
2. Pour the melted butter into the bottom of a 9x13 baking dish.
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3. Whisk together the flour, baking powder, salt, and white sugar in a large mixing bowl until the mixture is smooth and powdery.
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4. Gradually pour the milk into the flour mixture while continuously whisking to prevent lumps from forming. Next, stir in the vanilla bean paste. The batter should be thin and runny.
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5. Carefully pour the batter over the melted butter in the baking dish. Do not stir!
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6. Sprinkle the chopped pecans evenly over the batter. Don't stir them in!
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7. Mix the brown sugar with hot water in a separate bowl until the sugar is mostly dissolved. Gently pour this brown sugar mixture over the pecans and batter in the baking dish, but do not stir.
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8. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and crispy. The center should be slightly jiggly when it's done.
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9. Allow the pecan pie cobbler to rest on the counter for at least 15 minutes before serving.
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Substitutions & Variations

You can use buttermilk or non-dairy milk as a substitute for dairy milk if you prefer.

Not a fan of pecans? That's ok! You can swap them for almonds, walnuts, macadamia nuts, or chopped pralines.

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For an extra crunch, consider topping your cobbler with oats. When baked, they absorb the filling and create a crispy cobbler crust.

You can add ½ cup semisweet chocolate chips to the filling before baking.

Swap ½ of the sugar with pure maple syrup.

You can drizzle caramel sauce on top after baking.

Storing leftovers

To Store: If you have leftover pecan pie cobbler, allow it to cool completely, then place it in an airtight container and store it in the refrigerator. Leftovers will keep for up to 3 days.

To Reheat: Reheat individual servings in the microwave 30 to 60 seconds at a time.

To Freeze: Allow the pecan cobbler to cool to room temperature. Then, freeze in an airtight freezer-safe storage container for up to 3 months. To thaw, place in the fridge overnight, then heat as directed above.

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More Cobbler & Crisp Recipes

• Easy Cherry Cobbler with Fresh Cherries
• How to Make Easy Old Fashioned Blueberry Cobbler
• Apple Crisp Shortbread Bars
• Pampered Chef Apple Crisp with Cake Mix
• Apple Crisp with Oats
• Apple Crisp Without Oats
• Apple Crisp with Oats & Graham Crackers
• Pear Crisp Recipe with Fresh Pears
• Cranberry Crumble Bars

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