This easy pecan cobbler recipe is a pure delight, a classic all-American pudding. From the satisfying crunch of the pecans to the sweet, buttery richness of the pastry, it’s a comforting dessert that the whole family will love.
Why You Will Love This Pecan Cobbler Recipe
Tasty and Comforting: This pecan cobbler melts in the mouth with a crispy, nutty crunch and a gooey caramel pecan filling.
Great for the Festive Season: It’s particularly great for Thanksgiving or Christmas. Serve it alongside this cranberry curd tart for a balanced dessert choice.
Tastes Better the Next Day: This classic dessert is easy to store, and the leftovers taste better after a day.
Super Simple: This traditional cobbler recipe is so easy to make.
Can Pair with Ice Cream: Serve it warm for a delicious contrast.
Unsalted Butter: Unsalted butter is better, as you can control the amount of salt in your cobbler.
Self-rising Flour: This is key to ensuring your cobbler is thick and luscious, with a light and fluffy crust.
Granulated Sugar: Any white sugar works well in this recipe.
Brown Sugar: This helps your pie cobbler achieve a golden color.
Milk: Brings a richness and moistness to your cobbler.
Vanilla Extract: This helps to enhance the other flavors.
Chopped Pecans: The star ingredient of the recipe.
Kitchen Scales: Precision is critical when it comes to making cobbler. Invest in a good set of kitchen scales.
Large Mixing Bowl: You’ll need a large bowl for your cobbler topping ingredients.
Large Glass Baking Dish: An ovenproof dish is essential for making pecan pie cobbler.
Spatula: For me, silicone spatulas work best. They’re flexible and easy to use.
Balloon Whisk: Essential for whipping up your silky smooth cobbler pie crust batter.
Mini Pie Pans: This pecan cobbler can be adapted to make mini cobblers, which is ideal for trimming down portion sizes if you want to cut down on calories.
Preheat the oven to 350°F.
Pour the melted butter into a 9 x 13-inch baking dish. Spread it out in a thin, even layer along the base with a baking brush. Don’t brush the butter up the sides of the dish.
Mix together the self-rising flour and granulated sugar in a large bowl. Combine them until smooth, ensuring no lumps in your batter.
Gradually pour the milk into your dry mixture, stirring continuously to prevent lumps from forming. Next, stir in the vanilla. The batter should be a little runny.
Carefully pour the batter over the melted butter in your dish. It’s important not to stir them together; the butter will naturally encase the batter as it cooks.
Evenly sprinkle the chopped pecans over the batter. Again, resist the urge to stir. The pecans will partially sink into the batter during baking, creating layers of texture and flavor.
Mix the brown sugar with hot water in a separate bowl until it’s mostly dissolved. This creates a rich caramel syrup.
Gently pour this mixture evenly over the pecans and batter. This helps it spread across the entire dish without disturbing the layers.
Place the dish in the preheated oven and bake for 40 to 45 minutes. Ovens vary, so you might need to cook it for longer – mine took just over an hour to cook. You’re looking for a golden brown top and crispy edges. The center should be set but still slightly wobbly.
Let the cobbler cool for a few minutes after removing the cobbler from the oven. This will allow it to set, making it easier to serve.
- You can also use buttermilk as a substitute for milk.
- Vanilla paste can be swapped in for vanilla extract at a like-for-like ratio.
- Not a fan of pecans? Use almonds or walnuts instead.
- Use pecan halves instead of chopping up whole almonds.
- You can substitute brown sugar with maple syrup or honey.
- Self-raising flour can be replaced with all-purpose flour.
- Add a touch of spice to the cobbler filling with a teaspoon of cinnamon or nutmeg.
- Use a variety of nuts to complement the pecans. Again, chopped almonds and walnuts will work well.
- Make this cobbler memorable by using chopped pecan pralines instead of pecans.
- For an extra crunch, consider adding oats to the top of your cobbler. When baked, they soak up the filling and create an even crispier pie crust on top.
To Store: If you have leftovers, allow them to cool completely, then place them in an airtight storage container and store them in the refrigerator. They’ll keep for up to three days.
To Reheat: Reheat individual servings in the microwave for a quick, warm dessert.
To Freeze: Allow the pecan cobbler to cool to room temperature. Then, freeze in an airtight freezer-safe storage container for up to 3 months. To thaw, place in the refrigerator and defrost overnight.
Feeling extra indulgent? Add a scoop or two of your favorite ice cream.
Another delicious, decadent pairing option is frozen chocolate s’mores. The soft chocolate goes so well with this classic cobbler’s gooey caramel filling and buttery biscuit crunch.
Kick back and unwind with a slice of pecan cobbler and a cup of tea or coffee for the perfect drink pairing.
If you’d prefer an after dinner drink, pair it with a sherry. It will make the flavor of the pecans pop while perfectly complementing the buttery taste of the batter.
What is a cobbler?
It’s a traditional baked dessert that often contains stewed fruit, although it can contain other ingredients like this nut cobbler recipe. Our apricot cobbler is great for showcasing summertime fruit.
The pecan pie cobbler is topped with a baked batter along with the soft, gooey filling. A cobbler is quick and easy and can be made in one tray. It’s been a staple dessert in the UK and the US for generations.
While fruit cobbler has historically been a favorite in the UK, pecan is an old-fashioned southern favorite. French settlers popularized it in New Orleans in the 1800s along with pecan pie.
A pecan pie cobbler doesn’t always have to be a sweet dessert. Savory dishes like chicken cobbler are becoming popular!
What’s the difference between a pecan cobbler and a pecan pie?
Although both have a filling with a crusty batter, a pecan pie filling is encased by the pastry batter, with sides, a base, and a lid. Conversely, cobblers only have a batter crust on top, without the sides or base.
You can also make a pecan tart, which falls somewhere in the middle of the two.
Why are pecans good in desserts?
Pecans are high in healthy fats and low in saturated fat and have a sweet, buttery flavor. This makes them an ideal natural ingredient for baked desserts.
From pecan cookies and cobblers to Southern pecan pie, pecan biscuits, and a pecan pound cake, this humble nut does wonders when adding a satisfying crunch and buttery flavor to your favorite sweet recipes.
Not only are pecans great when baked into desserts, but they also make an ideal addition to cakes, ice cream, smoothies, cupcakes, and all kinds of sweet treats. Especially toasted pecans! Try them as a simple topping on baked pears.
Why is my cobbler too runny?
It could be because you’ve used too much milk. Only use as much as stated in the recipe below. You only need a small amount of milk to moisten the crumble. Too much, and your flour mixture will turn soggy.
More Similar Recipes
There’s so much to love about this pecan cobbler recipe. It’s the ultimate winter warmer with its sweet, gooey filling and excellent buttery, crunchy topping — but is the perfect comfort food for any season.
- 1 cup unsalted butter melted
- 1½ cups self-rising flour
- 1 ½ cups granulated sugar
- 1 ½ cups milk at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups pecans chopped, or pecan halves
- 1 ½ cups light brown sugar packed
- ½ cup hot water
- Preheat the Oven: Preheat oven to 350°F. This allows the oven to reach the right temperature while you prepare the other ingredients.
- Prepare the Baking Dish: Take a 9×13 inch baking dish and add the melted butter into it, ensuring it covers the bottom evenly. Do not brush the butter up the sides; a thin, even layer at the bottom works best.
- Mix the Dry Ingredients: Whisk the self-rising flour and granulated sugar in a large bowl. Ensure these are well combined to avoid lumps in your cobbler batter.
- Add Milk and Vanilla: Gradually add the milk while continuously stirring to blend it with the dry ingredients. This prevents lumps from forming. Then, stir in the vanilla extract. The batter will be somewhat runny, which is normal.
- Layer the Batter and Butter: Carefully pour the batter over the melted butter in your glass baking dish. It’s important not to stir them together; the butter will naturally encase the batter as it cooks.
- Add the Pecans: Evenly sprinkle the chopped pecans over the batter. Again, resist the urge to stir. The pecans will partially sink into the batter during baking, creating layers of texture and flavor.
- Prepare the Brown Sugar Mixture: In a separate large bowl, stir the sugar with hot water until the sugar is mostly dissolved. This creates a rich syrup.
- Top with Brown Sugar Mixture: Gently pour this mixture over the pecans and batter. Pouring it gently and evenly will help it spread across the entire base without disturbing the layers.
- Bake the Cobbler: Place in the preheated oven and bake for 40-45 minutes. Ovens vary, so you might need to cook it longer – mine took over an hour to cook. You’re looking for a golden brown top and crispy edges. The center should be set but still slightly wobbly.
- Cool Before Serving: After removing the cobbler from the oven, let it cool for a few minutes. This allows it to set a bit, making it easier to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
This article originally appeared on Pink When.
Michelle is the founder of GreedyGourmet.com, a popular food and travel blog since 2007, and the more recent TenerifeInsider.com, focusing exclusively on the Canarian Island of Tenerife. Known for her passion for world cuisines and food-centric travel, Michelle combines her culinary explorations with cultural insights, offering a unique perspective to food enthusiasts and travelers alike.