There’s something magical about the aroma of pecans and caramel filling your kitchen on a cool evening. This Pecan Pie Cobbler brings together the best of two beloved desserts – the gooey, rich filling of a classic pecan pie with the comforting, cake-like top of a cobbler. It’s the dessert you didn’t know you needed in your life!
Perfect for holiday gatherings or Sunday family dinners, this cobbler delivers all the flavors of traditional pecan pie but with half the fuss. No pie crust to roll out, no worries about perfect slices – just scoop and serve this bubbling, caramelized delight topped with a scoop of vanilla ice cream for an unforgettable dessert experience.
Why You’ll Love This
- Easier than traditional pecan pie – no fussy pie crust required
- Perfect balance of gooey pecan filling and tender cake-like topping
- Ready in just 45 minutes from start to finish
- Makes your kitchen smell absolutely heavenly
- Versatile enough for both casual family desserts and special occasions
Ingredients
- 1 ½ cups gluten-free flour or all-purpose flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 8 tbsp cold butter
- ¾ cup buttermilk
- 1 cup Fisher pecans, chopped
- 1 ½ cups corn syrup
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- 3 eggs, room temperature
- ¾ cup light brown sugar, packed
- 2 cups Fisher pecans, chopped
- ⅕ tsp ground allspice
- ½ tsp kosher salt
Instructions
- Preheat oven to 375°F. Butter a 7×10 baking dish that is at least 2 ½ inches high to prevent overflow during baking.
- In a large bowl, combine corn syrup, vanilla extract, ground cinnamon, eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Pour the pecan pie filling mixture into the prepared baking dish, spreading it evenly.
- In a separate bowl, mix together the flour, baking powder, ground cinnamon, sugar, and kosher salt.
- Cut the cold butter into the dry mixture using a pastry cutter or two knives until the mixture resembles pea-sized crumbs.
- Add the vanilla extract, buttermilk, and chopped pecans to the flour-butter mixture. Stir until just incorporated, being careful not to overmix.
- Using a large spoon or ice cream scoop, drop equal-sized portions of the cobbler dough on top of the pecan pie filling. The cobbler will spread during baking, so you don’t need to cover the entire surface.
- Bake in the preheated oven for 40-45 minutes, or until the cobbler topping is golden brown and the filling is set but still slightly jiggly in the center.
- Remove from the oven and allow to cool slightly before serving. This dessert is delicious on its own or served with a scoop of vanilla ice cream.
Tips & Variations
- Add a tablespoon of bourbon to the hot water mixture for a sophisticated flavor twist
- Try a mix of pecans and walnuts for a different nutty profile
- For extra decadence, sprinkle ½ cup chocolate chips over the pecan layer before adding the hot liquid
- If you prefer a less sweet dessert, reduce the granulated sugar to ½ cup total
- For a hint of citrus, add 1 teaspoon of orange zest to the batter
- The cobbler will appear very liquid when you first take it out of the oven – this is normal! It will set as it cools
Serving Suggestions
This Pecan Pie Cobbler is absolute perfection when served warm with a generous scoop of vanilla ice cream that melts into all the nooks and crannies. For an extra special touch, drizzle with a little caramel sauce or a sprinkle of flaky sea salt to balance the sweetness.
For brunch gatherings, serve smaller portions alongside a strong cup of coffee or espresso. The bitterness of the coffee beautifully complements the sweet, nutty flavors of this indulgent dessert.
Notes
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days
- Reheat individual portions in the microwave for 20-30 seconds before serving
- The cobbler is done when the top is golden brown and the edges are bubbling with caramelized syrup
- Allow proper cooling time – the filling is extremely hot straight from the oven
FAQs
Can I make this cobbler ahead of time?
Yes! You can prepare it up to a day in advance and reheat before serving. It’s best warm but still delicious at room temperature.
Can I use a different type of nut?
Absolutely. Walnuts work wonderfully, or try a mix of your favorite nuts. Just make sure they’re chopped to a similar size.
Why is there so much liquid before baking?
Don’t worry! The hot water mixture creates the magical transformation during baking – the bottom becomes a gooey sauce while the top forms a cake-like crust.
Can I double this recipe for a crowd?
Yes, double all ingredients and use a 9×13 inch baking dish. You may need to add 5-10 minutes to the baking time.
[recipe_card]
