Pecan Pie Cobbler
This pecan pie cobbler delivers the flavors of your favorite pecan pie, minus the hassle of rolling and shaping a pie crust! It’s a quick and easy dessert that layers custardy pecan pie filling with a cake-like topping.
This crustless pecan pie cobbler is hands down the easiest way to enjoy pecan pie during the holidays. And you don’t need any eggs to make it either!
The assembly is similar to my chocolate pudding cake. The ingredients are layered into one pan and boiling water is poured over the top before baking, but not stirred in. As the cobbler bakes, the water and sugar sinks down through the cake-like topping, mixing with the pecan mixture to create a delicious pecan pie filling.
My favorite thing about this recipe is that it takes all of 15 to 20 minutes to throw together and your oven does the rest of the work for you. It doesn’t get much easier than that!
Recipe Video
Ingredient Notes & Substitutions
Pecans
You can use pecan halves or lightly chop them. I personally prefer to give mine a light chop so they’re not too large, but not too small. You can also feel free to toast the pecans beforehand for an even deeper flavor. I usually just skip this step, but if you want to toast them just bake them at 350°F for 8 to 10 minutes.
Cinnamon
I love adding cinnamon to pecan desserts because it adds more flavor. If you don’t have any or don’t want to use it, you can leave it out.
Brown Sugar
This gives the pecan pie filling a rich, caramel-y flavor that can’t be achieved by using just granulated sugar. If you don’t have any on hand, you can make a brown sugar substitute using some granulated sugar and molasses.
Layering The Cobbler
When it comes to layering this cobbler, it will seem a little weird. I thought it would be helpful to give you a visual of what it’s going to look like and explain it a little better.
- Start by pouring the melted butter into the bottom of a 9×13-inch baking dish. Then, sprinkle the pecans over the top in an even layer.
- Mix your cake batter together, then pour the batter over the pecans. You can use the back of a spoon (or an angled spatula) to spread the batter into an even layer, but don’t stir it into the pecans.
- Top the cake batter with more pecans and brown sugar. It will look like a lot of sugar, but trust the process because this is going to help create the custardy pecan filling.
- Pour boiling water over the top before baking, but do NOT stir the water into the batter. Place the baking dish into the oven as is, and the water and brown sugar will seep down through the batter to create the filling.
A little baking science: This is actually what’s called a self saucing dessert. If you’re a baking science nerd (like myself!), here’s what that means – Because the sugar and hot water are more dense than the cake topping, they sink to the bottom of the pan. The baking powder in the cake batter releases gas and causes the cake layer to rise and bake on top. The heat from the oven thickens the water and sugar, which creates the caramel-like pecan pie filling at the bottom. And that’s how we end up with this as the final product!
Can I Cut This Recipe In Half?
Yes, just use an 8-inch square pan and reduce the baking time slightly.
Can I Make This In A Slow Cooker Instead?
I haven’t tested this recipe in a slow cooker, but I think it would work! I would layer the cobbler as instructed, taking care not to mix the layers together. Then, cook on high for 2 hours or on low for 3 to 4 hours until the topping is cooked through.
I hope you enjoy this old-fashioned pecan pie cobbler as much as we did! It’s delicious served warm, preferably with a scoop of no-churn ice cream on top.
If you try this recipe, don’t forget to leave a comment below letting me know what you thought of it. Happy Baking!
Pecan Pie Cobbler
Ingredients
- 1 ½ cups all-purpose flour spooned and leveled (190 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup whole milk (180 ml)
- 1 ½ teaspoons pure vanilla extract
- 6 tablespoons unsalted butter melted (85 grams; ¾ stick)
- 2 cups pecan halves or lightly chopped pecans divided
- 1 cup packed light or dark brown sugar (200 grams)
- 1 ½ cups boiling water (360 ml)
Instructions
- Preheat the oven to 350°F (177°C).
- Add the flour, sugar, baking powder, cinnamon, and salt to a large mixing bowl and stir until well combined. Add the milk and vanilla extract to the dry ingredients and mix until just combined, making sure not to over mix the batter. Set aside.1 ½ cups all-purpose flour,1 cup granulated sugar,2 teaspoons baking powder,½ teaspoon ground cinnamon,¼ teaspoon salt,¾ cup whole milk,1 ½ teaspoons pure vanilla extract
- Pour the melted butter into the bottom of a 9×13 baking pan. Sprinkle 1 ½ cups of chopped pecans (or pecan halves) on top of the butter.6 tablespoons unsalted butter,2 cups pecan halves or lightly chopped pecans
- Carefully pour the batter on top of the butter and pecans, gently spreading it around into an even layer on top (make sure not to stir it together).
- Sprinkle the brown sugar on top of the batter, then sprinkle the remaining ½ cup of pecans on top.1 cup packed light or dark brown sugar
- Gently pour the boiling water all over the top, but do not stir it in!1 ½ cups boiling water
- Carefully transfer the baking dish to the oven and bake for 30 to 35 minutes or until the topping is lightly browned and the filling is bubbling. A toothpick inserted into the center of the topping should also come out clean.
- Remove from the oven and allow to cool slightly before serving.
