Pecan Pie Cobbler
User Reviews
5
Pecan Pie Cobbler
Description
Pecan Pie Cobbler starts with a batter of flour, sugar, baking powder, salt, milk, and vanilla poured into a butter-coated baking dish. Toasted and chopped pecans along with dark brown sugar are sprinkled on top. Boiling water is then poured over the batter and toppings without stirring. During baking, the batter rises and forms a soft crust while the sugar dissolves into a syrup beneath the crust, creating a layered cobbler texture reminiscent of classic pecan pie flavors.
The finished cobbler is golden brown with puffed edges and a moist filling beneath the nut topping. The pecans provide a toasted crunch while the brown sugar syrup adds sweetness and moisture. Serving it warm with a scoop of vanilla ice cream or whipped cream enhances the dessert with creamy contrast.
This cobbler can be made in a 9-inch round or an 11x7-inch oval baking dish, but smaller dishes are not suitable due to overflow risks. The recipe can be halved and baked in a smaller dish with shorter baking time. To prevent spills, place the baking dish on a foil-lined sheet pan. Leftover cobbler can be stored covered at room temperature for up to two days and reheated gently in a low oven.
Ingredients
- 1 tick (4 oz) butter melted, salted
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk whole
- 1 teaspoon vanilla extract pure
- 1 1/2 cups pecans toasted and coarsely chopped
- 1 1/3 cups dark brown sugar
- 1 1/2 cups water boiling
- vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 350°F (178°C).
- Pour the melted butter into a 9-inch round baking dish.
- Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Pour in the milk and vanilla and stir until just combined.
- Pour the batter into the baking dish. Sprinkle the pecans and brown sugar over the batter.
- Pour the boiling water over the cobbler but DO NOT stir.
- Bake until the cobbler is golden brown and puffed on the edges, 35 to 40 minutes. Let it cool for at least 45 minutes before serving. It will thicken slightly as it cools.
- Serve warm, with vanilla ice cream.
Notes
- Use a 9-inch round or 11x7-inch oval baking dish; smaller dishes may cause overflow during baking.
- You can halve the recipe and bake in a 1.5-quart baking dish, checking doneness at about 30 minutes.
- Place the baking dish on a foil-lined sheet pan to catch any drips or spills while baking.
- Store leftover cobbler covered at room temperature for up to 2 days.
- Reheat cobbler in a 250°F oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 527kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 96mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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