by: admindz

Pecan pie cobbler

Pecan pie cobbler

Okay, picture this: the sweet, buttery scent of pecans roasting slowly fills the kitchen, a warm golden crust bubbling up with gooey pecan pie filling underneath. That’s pretty much how fall tastes in my house. This pecan pie cobbler is like the love child of two classic desserts—rich pecan pie and rustic cobbler—making it perfectly oozing and crunchy all at once. It’s honestly one of those recipes that feels fancy but is simple enough to whip up on a weeknight when you want to impress without stress. Plus, the combination of that sticky, caramel-y pecan center with a tender biscuit topping is total magic. I can’t wait to share how to make this cozy, crunchy, sweet masterpiece!

Quick Facts

  • Yield: Serves 6-8
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 55-60 minutes

Ingredients

For the Main Dish:

  • 1 cup pecan halves
  • 1 cup brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup whole milk

How I Make It

Step 1:

Preheat your oven to 350°F. Grab a 9-inch square baking dish and pour in the pecan halves, spreading them out evenly. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and apple cider vinegar until everything is smooth and glossy. This mixture is going to give your cobbler that signature sweet and gooey pecan pie flavor!

Step 2:

Pour that luscious pecan mixture right over the pecans in the dish. Now, it might look a little liquidy, but don’t worry—it’ll set as it bakes.

Step 3:

In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Then stir in the milk just until combined—do not overmix! The batter will be a bit lumpy, and that’s perfect for a tender cobbler topping.

Step 4:

Drop spoonfuls of the batter over the pecan filling. It doesn’t have to cover everything perfectly because it will spread and puff up while baking. Using a spatula lightly even the batter out if you want, but a rustic topping is part of the charm here.

Step 5:

Bake uncovered in the preheated oven for about 40-45 minutes, until the topping is golden brown, and you see bubbling pecan filling along the edges. Insert a toothpick into the topping—it should come out clean or with just a few moist crumbs.

Step 6:

Let it cool for at least 15 minutes so the filling thickens slightly, then dive in! The crisp-then-chewy texture of the topping with gooey pecan filling is downright addictive.

Variations & Tips

  • Swap out pecans for walnuts if that’s your preference or what you have on hand.
  • Add a pinch of cinnamon or pumpkin pie spice to the topping for extra warmth.
  • Use half maple syrup instead of corn syrup for a deeper flavor twist.
  • For a lighter cobbler, substitute half the milk with buttermilk for a tender crumb.
  • If you want a shiny finish, brush the topping with melted butter before baking.
  • Serve warm for the best gooey texture, but leftovers are great gently reheated.

How I Like to Serve It

I always love serving pecan pie cobbler with a scoop of vanilla ice cream or a generous dollop of whipped cream. It’s perfect for Thanksgiving dessert tables, cozy fall dinners, or anytime you want a little taste of comfort with a crunch. Bonus points if you pair it with a cup of strong coffee or spiced chai!

Notes

  • Store leftovers covered tightly in the fridge for up to 3 days. Reheat gently in the oven to revive that fresh-baked texture.
  • You can make the pecan mixture ahead and refrigerate it before assembling to save time on baking day.

Closing: This pecan pie cobbler always brings a smile to the table—there’s something about that perfectly bubbly filling and tender crust that just feels like home.