Easy And Delicious Pecan Cobbler Recipe
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Looking for the perfect pecan cobbler recipe? This easy pecan pie cobbler combines the best of both worlds—gooey pecan filling with a buttery cobbler batter. Make it for the holidays and impress your guests!
When it comes to comfort food, few desserts can compete with a warm, homemade pecan cobbler. This Southern-inspired treat blends the nutty, caramelized goodness of a Southern pecan pie with the buttery fluffiness of a cobbler.
You can forget the pie crust; our pecan cobbler recipe is based on our peach cobbler recipe, but we’ve switched out the summery peaches for delicious, ooey-gooey pecan pie filling.
Whether you’re baking a Thanksgiving or Christmas dessert or you’re just craving something sweet, this recipe delivers the perfect balance of flavor and texture. It’s delicious on its own or served with a scoop of vanilla ice cream!
Ingredients for Easy Pecan Pie Cobbler Recipe
- Butter – We use salted butter for this recipe because it helps to balance out the sweetness throughout the dessert.
- All-purpose flour – Simple all-purpose flour is the base of the cobbler batter.
- Baking powder – This is essential to get that fluffy cake at the end.
- Salt – Just a little salt enhances the flavors of the cobbler.
- Sugar – You’ll use a mix of white sugar and brown sugar.
- Milk – We recommend using whole milk to give the cake a richer flavor.
- Vanilla extract – This delicious flavoring makes everything taste better.
- Eggs – a few eggs added to the pecan pie filling help it to set up as it bakes.
- Corn Syrup – This ingredient can be controversial but for that classic pecan pie flavor it is a must!
- Pecans – Can’t forget the pecans! These add lots of flavor and some crunch to the cobbler.
We have tons of delicious Desserts with Pecan Pie Filling. If you love this, try our Pecan Pie Cake Roll and Pecan Pie Brownies!!
Instructions
- Prepare the Pecan Pie Filling – In a large mixing bowl, combine the sugar, corn syrup, eggs, melted butter, and vanilla extract. Add the chopped pecans and stir until all ingredients are thoroughly mixed. Set aside.
- Melt the Butter in the Baking Dish – Slice ½ cup (1 stick) of unsalted butter into 6 pieces and place them in the bottom of a deep 11×7 inch or regular 9×13 inch baking dish. Place the dish into the oven and set the oven to preheat at 350°F (175°C). The butter will melt as the oven heats.
- Prepare the dry ingredients – While the oven preheats, whisk together the flour, baking powder, salt, brown sugar, and granulated sugar in a large bowl. Ensure the brown sugar has no lumps.
- Make the batter – Slowly pour in the milk, whisking as you go to prevent clumps. Add 1 teaspoon of vanilla extract and whisk until the batter is smooth.
- Assemble the Cobbler – Once the oven finishes preheating and the butter is fully melted, carefully remove the dish from the oven. Pour the batter into the hot baking dish over the melted butter. Do not stir or mix the batter with the butter—just let the batter spread out naturally. Use a large spoon to gently spoon the pecan pie filling evenly over the batter. Again, do not stir.
- Bake the Cobbler – Place the baking dish on a foil-lined baking sheet to catch any potential spills. Return the dish to the oven and bake for 45 minutes or until the top is golden brown and bubbling.
- Cool and Serve – Once baked, remove the cobbler from the oven and allow it to rest for 20 minutes before serving. Serve warm for the best experience. You can also pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Tips to Perfect Your Pecan Cobbler
- Make sure the butter is completely melted before pouring the batter; this ensures the cobbler develops a crisp, buttery crust.
- Avoid stirring the layers together. The separation of batter and filling is what makes this dessert so special.
- If you prefer larger chunks of pecans, use pecan halves instead of chopped pecans.
How to Store and Reheat
How to Store Pecan Cobbler
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: Store it in the fridge for up to 4 days. The filling may firm up, but a quick reheat will bring back its gooey texture.
How to Reheat Pecan Cobbler
- Oven: Reheat in a preheated oven at 300°F (150°C) for 10-15 minutes to restore its crisp top and gooey center.
- Microwave: Heat individual portions in the microwave for 30-40 seconds, though the crust may become softer.
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Pecan Cobbler
Looking for the perfect pecan cobbler recipe? This easy pecan pie cobbler combines gooey pecan pie filling with a buttery cobbler batter.
Ingredients
Batter
- 1/2 cup Unsalted butter
- 1 cup All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Brown sugar
- 1/2 cup Granulated white sugar
- 1 cup Whole Milk
- 1 teaspoon Vanilla extract
Pecan Pie Filling:
- 1 cup Sugar
- 1 1/2 cups Corn syrup
- 4 large Eggs
- 1/4 cups Butter, melted
- 1 1/2 teaspoons Vanilla extract
- 2 cups Pecans, chopped
Instructions
- Start by making the pecan pie filling. In a bowl add the sugar, corn syrup, eggs, melted butter, vanilla, and pecans together in a bowl and stir until they are well mixed.
- Next, begin the steps for the batter by cutting ½ cup (1 stick) of unsalted butter into approximately 6 slices. Lay the slices in the bottom of a deep 11×7 inch baking dish or a 9×13 inch baking dish.
- Place the dish in the oven and set to preheat to 350 degrees F.
- While the oven preheats, make your batter. Combine all-purpose flour, baking powder, salt, sugar, and brown sugar in a large bowl and whisk together until well combined. Make sure there are no chunks of brown sugar.
- Slowly pour the milk into the dry ingredients whisking as you go to keep it from clumping. Add the vanilla extract and whisk until the batter is smooth.
- When the oven finishes preheating, remove the hot dish carefully and pour the batter into the hot baking dish with the melted butter. Try to ensure you pour it so that it covers the whole bottom of the dish. DO NOT stir together with the butter.
- Spoon the pecan pie filling over the batter with a large spoon. Make sure to evenly distribute it. Do not stir together with the butter and batter.
- Place the baking dish on a foil-lined baking sheet just in case the cobbler bubbles over as it bakes. Place it back in the oven to bake for 45 minutes or until golden brown on top and bubbling.
- Once baked remove from oven and let rest for 20 minutes.
- Serve warm.
Nutrition
Calories: 577kcal, Carbohydrates: 74g, Protein: 6g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 208mg, Potassium: 237mg, Fiber: 2g, Sugar: 62g, Vitamin A: 571IU, Vitamin C: 0.2mg, Calcium: 99mg, Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
