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–+ servings
A slice of pecan pie cobbler topped with ice cream.

Pecan Pie Cobbler

Print Recipe
Skip the hassle of chilling and rolling out pie dough this holiday season, and make this pecan pie cobbler instead! Everything is layered in a baking dish and then topped with boiling water, which sinks down through the layers to create the custardy pecan pie filling.
Course Dessert
Cuisine American
Keyword pecan pie cobbler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Author Danielle Rye

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 9x13 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.

Video

Notes

Storage Instructions: Leftover cobbler may be covered tightly and refrigerated for up to 4 days. Reheat in the microwave or oven until warmed through.