Pecan Cobbler
This easy to make cobbler dessert has the rich flavors of a pecan pie. Plus it also has a cake like topping, and a caramel sauce that is made underneath as it bakes! This is sure to become a new family tradition!
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Servings: 6
- 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
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!
Storage & Freezing Instructions:
- 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.
Serving: 1 | Calories: 378kcal | Carbohydrates: 54g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 204mg | Fiber: 2g | Sugar: 51g