Ohhh yes—Pecan Pie Cobbler is pure Southern comfort 🥧✨
Gooey pecan-pie filling on the bottom, buttery cobbler topping on top. Here’s a crowd-pleasing, easy recipe.
Pecan Pie Cobbler
Ingredients
Pecan Filling
- 1 cup chopped pecans
- ½ cup pecan halves (for topping)
- ¾ cup brown sugar
- ½ cup light corn syrup
- ½ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 4 tbsp unsalted butter, melted
Cobbler Topping
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- ½ cup unsalted butter, melted
Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Make the Filling
- In a bowl, whisk together brown sugar, granulated sugar, corn syrup, eggs, vanilla, salt, and melted butter.
- Stir in chopped pecans.
- Pour mixture into the prepared baking dish.
- Sprinkle pecan halves evenly over the top.
3. Make the Cobbler Batter
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk and melted butter until smooth.
4. Assemble
- Carefully spoon the cobbler batter over the pecan filling.
- Do not stir—layers will flip as it bakes.
5. Bake
- Bake 45–55 minutes, until top is golden and center is set but still gooey.
6. Serve
- Let cool 10–15 minutes.
- Serve warm with vanilla ice cream or whipped cream.
Tips & Variations
- Extra gooey: Add 2 tbsp heavy cream to the filling.
- Bourbon pecan: Add 1 tbsp bourbon to the filling.
- Chocolate pecan: Sprinkle chocolate chips over filling before batter.
- Make ahead: Reheat gently; it gets even richer the next day.
If you want, I can also give you:
- Slow cooker pecan pie cobbler
- Small-batch version
- No-corn-syrup option
- Southern church-potluck style
Just tell me 😄
