This easy pecan pie cobbler recipe is a pure delight, a classic all-American pudding that tastes just like your favorite pecan pie. From the satisfying crunch of the pecans to the sweet, buttery richness of the crust, it’s a comforting dessert that the whole family will love.
Why You Will Love This Pecan Cobbler Recipe
Tasty and Comforting: This pecan cobbler melts in your mouth with a crispy, nutty crunch and an ooey gooey caramel pecan filling.
Great for the Festive Season: This is an awesome dessert for anytime, but it's particularly great for Thanksgiving or Christmas.
Tastes Better the Next Day: This classic dessert is easy to store, and the leftovers taste better after a day or two.
Super Simple: This traditional cobbler recipe is so easy to make.
Can Pair with Ice Cream: Serve it warm with a scoop of ice cream on top for an irresistible combination that will please any sweet tooth.
Allergy-friendly: This recipe is egg-free and soy-free. You could make it gluten-free by using a gluten-free baking mix in place of the all-purpose flour and make your own self-rising flour as directed in the FAQ section. You could also make it dairy-free by using a non-dairy milk and a non-dairy butter substitute.
What you'll need to make the best pecan pie 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
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Unsalted Butter: Unsalted butter is better, as you can control the amount of salt in your cobbler. If all you have is salted butter, go ahead and use it. Salted butter only contains one teaspoon of salt per pound so it's not a big deal if you use it.
Self-rising Flour: Self-rising flour is key to ensuring your cobbler is thick and luscious, with a light and fluffy crust. If you don't have self-rising flour, see the FAQ below for instructions on how to make it yourself. It's super easy and you probably already have everything you need to make it.
Granulated Sugar: Any white sugar works well in this recipe.
Light Brown Sugar: This helps your pie cobbler achieve a golden color and adds a rich sweetness that white sugar along can't manage.
Milk: Brings a richness and moistness to your cobbler.
Vanilla Bean Paste: This helps to enhance the other flavors. Vanilla bean paste and vanilla extract can be used interchangeably, but I prefer vanilla bean paste. It is thick and rich and made with crushed up vanilla beans (you can see them!). Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. So it smells like vanilla but there aren't really any actual beans in it as there are in vanilla bean paste.
Chopped Pecans: The star ingredient of the recipe. Feel free to use halves if you want. I prefer chopped because they're easier to eat.
How to make the best pecan pie cobbler recipe
Preheat the oven to 350°F.
Pour the melted butter into a 9 x 13-inch baking pan. Spread it out in a thin, even layer with a baking brush or silicone spatula. Don’t brush the butter up the sides of the dish.
Mix together the self-rising flour and granulated sugar in a large bowl. Combine them until smooth, ensuring no lumps in your batter.
Gradually pour the milk into the dry mixture, stirring continuously with a wire whisk to prevent lumps from forming. Next, stir in the vanilla bean paste. The batter should be a little runny.
Carefully pour the batter over the melted butter in your baking dish. It's important not to stir them together; the butter will naturally bubble up through the batter as it cooks.
Evenly sprinkle the chopped pecans over the batter. Again, resist the urge to stir. The pecans will partially sink into the batter during baking, creating layers of texture and flavor.
Mix the brown sugar with hot water in a small bowl or saucepan until it's mostly dissolved. (You may need to heat the mixture to get the sugar to fully dissolve.) This creates a rich caramel syrup.
Gently pour the brown sugar mixture evenly over the pecans and batter. This helps it spread across the entire dish without disturbing the layers.
Place the dish in the preheated oven and bake for 40 to 45 minutes. Ovens vary, so you might need to cook it for more or less time – mine took just over an hour to cook. You're looking for a golden brown top and crispy edges. The center should be set but still slightly wobbly.
Let the cobbler cool on a wire rack for at least 15 minutes after removing it from the oven. This will allow it to set, making it easier to serve.
Substitutions
- You can use buttermilk or non-dairy milk as a substitute for milk.
- Vanilla extract can be swapped in for vanilla bean paste at a one-for-one ratio.
- Not a fan of pecans? Use almonds or walnuts instead.
- Use pecan halves instead of chopping up whole almonds.
- You can substitute brown sugar with maple, corn syrup, or honey.
Variations
- Add a touch of spice to the cobbler filling with a teaspoon of cinnamon or nutmeg.
- Use a variety of nuts to complement the pecans. Again, chopped almonds and walnuts will work well.
- Make this cobbler memorable by using chopped pecan pralines instead of pecans.
- For an extra crunch, consider adding oats to the top of your cobbler. When baked, they soak up the filling and create an even crispier pie crust on top.
Storage
To Store: If you have leftovers, allow them to cool completely, then place them in an airtight container and store them in the refrigerator. They’ll 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, remove from the freezer, place in the fridge, and defrost overnight then heat as directed above.
Serving Suggestions
Feeling extra indulgent? Add a scoop of vanilla ice cream and a dollop of whipped cream.
Kick back and unwind with a slice of pecan cobbler and a cup of tea or coffee for the perfect drink pairing.
If you’d prefer a tipple, pair pecan cobbler with a delicious Amontillado sherry. It will make the flavor of the pecans pop while perfectly complementing the buttery taste of the batter.
FAQ
What is a cobbler?
A cobbler is a traditional baked dessert that often contains stewed fruit, although it can contain other ingredients like in this nut cobbler recipe.
Pecan pie cobbler is topped with a baked batter along with the soft, gooey filling.
A cobbler is quick and easy and can be made in one baking dish. It’s been a staple dessert in the UK and the US for generations.
While fruit cobbler has historically been a favorite in the UK, pecan is an old-fashioned southern favorite. French settlers popularized it in New Orleans in the 1800s along with pecan pie.
A cobbler doesn’t always have to be a sweet dessert. Savory dishes like chicken cobbler are becoming popular!
How can I make self-rising flour?
Self-rising flour is easy to make. All you need to do is mix 2 cups of all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon table salt. This recipe calls for 1½ cups of self-rising flour, so whisk all that together and measure out 1½ cups for the recipe.
What’s the difference between a pecan cobbler and a pecan pie?
Although both pecan pie cobbler and pecan pie have a filling with a crusty batter, a pecan pie filling is encased by the pastry batter, with sides, a base, and a lid. (Unless it's a gluten-free crustless pecan pie, but still, that has a different filling and a firm base.)
Conversely, pecan pie cobbler has a batter crust on top, without the sides or base.
Why are pecans good in desserts?
Pecans are high in healthy fats and low in saturated fat and have a sweet, buttery flavor. This makes them an ideal natural ingredient for baked desserts.
From pecan cookies and cobblers to Southern pecan pie, pecan biscuits, and a pecan pound cake, this humble nut does wonders when adding a satisfying crunch and buttery flavor to your favorite sweet recipes.
Not only are pecans great when baked into desserts, but they also make an ideal addition to cakes, ice cream, smoothies, cupcakes, and even sweet potatoes. Especially toasted pecans!
Why is my cobbler too runny?
It could be because you’ve used too much milk. Only use as much as stated in the recipe below. You only need a small amount of milk to moisten the crumble. Too much, and your flour mixture will turn soggy.
More Cobbler & Crisp Recipes
- Old Fashioned Blueberry Cobbler
- Pampered Chef Apple Crisp with Cake Mix
- The Very Best Pear Crisp Recipe
- Apple Crisp with Oats
- Strawberry cobbler
- Strawberry and Nutella cobbler
- Fruit cobbler and crisp recipes
There’s so much to love about this pecan cobbler recipe. It's the ultimate winter warmer with its sweet, gooey filling and excellent buttery, crunchy topping — but is the perfect comfort food for any season.
Recipe
Pecan Pie Cobbler
Equipment
Ingredients
- 1 cup unsalted butter melted
- 1½ cups self-rising flour
- 1½ cups sugar
- 1½ cups milk room temperature
- 1 teaspoon vanilla bean paste or equal amount vanilla extract
- 1½ cups chopped pecans
- 1½ cups brown sugar
- ½ cup hot water
- vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Pour the melted butter into the bottom of a 9x13 baking dish.
- Whisk together the self-rising flour and granulated sugar in a large mixing bowl. Ensure these are well combined to avoid lumps in your batter.
- Gradually pour the milk while continuously stirring to prevent lumps from forming. Next, stir in the vanilla extract. The batter will be somewhat runny.
- Carefully pour the batter over the melted butter in the baking dish. Do not stir!
- Evenly sprinkle the chopped pecans over the batter. Again, do not stir!
- Mix the brown sugar with hot water in a separate bowl until the sugar is mostly dissolved. Gently and evenly, pour this brown sugar mixture over the pecans and batter in the baking dish.
- Bake in the preheated oven for 40-45 minutes or until golden brown and crispy. The center should be slightly wobbly when it's done.
- Allow cobbler to rest on the counter for at least 15 minutes prior to serving.
Nutrition
This article originally appeared on Pink When.
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