This easy to make pecan cobbler has all of the rich flavors of a pecan pie that you know and love. Sweet, gooey-caramel like pecan pie filling is topped with a buttery rich, vanilla flavored cobbler topping. This is sure to become a new family favorite.
All about this pecan cobbler…
- Texture: this cobbler combines the best of crunchy pecans, gooey caramel, and a soft-crisp topped cobbler crust.
- Flavor: this fall cobbler dessert has notes of sweet brown sugar, butter, smooth vanilla, and nutty toasted pecans.
- Ease: this recipe comes together with basic ingredients and is so simple to make you will be looking for excuses to make it this season!
Ingredients Needed:
Notes on some ingredients:
- Flour: this recipe has been tested using all purpose flour.
- Light brown sugar: adds a rich flavoring that pairs nicely with the pecans.
- Milk: use your preference or a dairy free option if needed.
- Pecans: the highlight of the dish.
How to Make (step-by-step):
- Start with the melted butter in a baking dish. I have used a 2 quart and an 8×8 baking dish, both ceramic, and have this turn out.
- Mix together the cake ingredients (flour, baking powder, salt, light brown sugar, and milk). Layer this on top of the butter. Don’t stir them together!
- Sprinkle the top with the topping ingredients (light brown sugar and chopped pecans) again, don’t stir!
- Pour the hot water on top. Don’t stir any of these layers together! This is what makes the layers develop while it bakes.
Expert Tips:
- Additions: Make this cobbler yours by adding your favorite additions. Some ideas include: walnuts, chocolate chips, or toffee bits.
- Make ahead: want to serve this with a holiday meal? To prepare ahead of time you can have the batter mixed and ready and stored in the refrigerator, assemble and bake when needed. OR simply make this ahead and allow to cool to room temperature the day of and serve. Freezing instructions are included below. This can also be safely stored in the refrigerator for 3 days before serving.
Pecan Cobbler: FAQS
Yes, just like your pecan pies, this cobbler should be stored in the refrigerator to stay fresher longer. To store, allow the cobbler to cool to room temperature, then cover and store in the refrigerator for up to 3 days.
Yes it can. Allow the cobbler to cool to room temperature. Wrap tightly in two layers of foil and place in the freezer. Can be frozen for up to 3 months. To thaw, remove to the refrigerator overnight. To reheat, place dish on the counter for 30 minutes and preheat the oven to 250 degrees F and heat in oven for 20 minutes or until warmed through.
Pies are made with filling inside of a pie crust (check out my All Butter Pie Crust Recipe here!). Cobblers can have the same fillings, but will be topped with a softer layer, more between a biscuit and a cake that is made from a batter.
Other Pecan Dessert Recipes to try:
If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!
Pecan Cobbler
Ingredients
- 3 tbsp unsalted butter, melted
- 1 cup all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup light brown sugar, packed
- ½ cup milk
- 1 tsp vanilla extract
Topping
- ¾ cup light brown sugar
- 1 cup chopped pecans
- 1½ cup water, hot
Instructions
- Preheat oven to 350℉ degrees.
- Pour melted butter into 8×8 baking dish, or you can use a 2 quart ceramic baking dish.
- In a medium mixing bowl add the flour, baking powder, salt, and light brown sugar. Stir with a fork or whisk to mix.
- Pour in milk and vanilla extract. Stir to combine
- Pour the batter over the melted butter in the baking dish.
- In a small bowl combine the topping ingredients: light brown sugar and pecans. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
- Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
- Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!
Video
Notes
- Storage: This cobbler should be stored in the refrigerator to stay fresher longer. To store, allow the cobbler to cool to room temperature, then cover and store in the refrigerator for up to 3 days.
- Freezing: Allow the cobbler to cool to room temperature. Wrap tightly in two layers of foil and place in the freezer. Can be frozen for up to 3 months. To thaw, remove to the refrigerator overnight. To reheat, place dish on the counter for 30 minutes and preheat the oven to 250 degrees F and heat in oven for 20 minutes or until warmed through.
Nutrition
Recipe first published October 25, 2018. Updated October 24, 2022 with new images, video and information. Recipe is unchanged.
Photography by the talented @KJandCompany.co
Any chance you’ve tried to make a gluten-free version, maybe with almond flour in place of the regular flour?
I haven’t. But I always have good luck just using a 1 to 1 flour, Bobs Red Mill is my favorite.