Pecan Pie Cobbler
Pecan Pie Cobbler
Ingredients
For the Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/2 cup milk
For the Pecan Pie Filling
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cobbler topping.
⏱️ 2 min
- 3
Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 3 min
- 4
Stir in the milk until just combined. Do not overmix. Set aside.
⏱️ 1 min
- 5
In a separate large bowl, whisk together the melted butter, brown sugar, and corn syrup for the pecan pie filling until smooth.
⏱️ 3 min
- 6
Beat in the eggs one at a time, then stir in the vanilla extract and salt.
⏱️ 2 min
- 7
Fold in the pecan halves.
⏱️ 1 min
- 8
Pour the pecan pie filling into the prepared baking dish.
⏱️ 1 min
- 9
Drop spoonfuls of the cobbler topping mixture evenly over the pecan pie filling. It doesn't need to cover perfectly, as it will spread during baking.
⏱️ 2 min
- 10
Bake for 45-55 minutes, or until the topping is golden brown and the filling is set and bubbly. A toothpick inserted into the topping should come out clean.
⏱️ 45 min•🌡️ 350
- 11
Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set further.
Kitchen Tools
Nutrition Facts (per serving)
Pecan Pie Cobbler
For the Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/2 cup milk
For the Pecan Pie Filling
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cobbler topping.
⏱️ 2 min - 3
Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 3 min - 4
Stir in the milk until just combined. Do not overmix. Set aside.
⏱️ 1 min - 5
In a separate large bowl, whisk together the melted butter, brown sugar, and corn syrup for the pecan pie filling until smooth.
⏱️ 3 min - 6
Beat in the eggs one at a time, then stir in the vanilla extract and salt.
⏱️ 2 min - 7
Fold in the pecan halves.
⏱️ 1 min - 8
Pour the pecan pie filling into the prepared baking dish.
⏱️ 1 min - 9
Drop spoonfuls of the cobbler topping mixture evenly over the pecan pie filling. It doesn't need to cover perfectly, as it will spread during baking.
⏱️ 2 min - 10
Bake for 45-55 minutes, or until the topping is golden brown and the filling is set and bubbly. A toothpick inserted into the topping should come out clean.
⏱️ 45 min•🌡️ 350 - 11
Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set further.