Pecan Pie Cobbler is a warm, gooey southern dessert with the wonderful crunch of pecans. So much easier to make than a pie, but it has all the flavor of a pecan pie.

Pecan Pie Cobbler topped with ice cream.

Pecan Pie Cobbler Recipe 

You’ll definitely want to serve this southern dessert with a big scoop of vanilla ice cream.

The butter and sugar combine to make an amazing caramel sauce. There’s also brickle toffe bits added to the cobbler for extra flavor. Every bite is so rich, buttery and amazingly sweet.

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Pecan Pie Cobbler in 9x13-inch pan

★★★★★
What readers are saying

This dessert is amazing . Loved it and it’s a keeper.

This Pecan Pie Cobbler is such an amazing fall dessert. You’ll make this cobbler pretty much the same way you would a fruit cobbler.

How To Make

First melt a stick of butter in a 9×13-inch pan by placing it in a 350 degree oven until melted. Watch it carefully so you don’t burn the butter.

Stir together the flour, granulated sugar, baking powder and salt in a medium bowl. Then stir in the milk and vanilla.

Pecan Pie Cobbler

Recipe Tip

Pecans can be really pricy. When they go on sale or are in season, buy a big batch and freeze them.

Once the butter is melted, spoon the batter into the pan as evenly as possible. Sprinkle the pecans, brown sugar, and toffee bits on top then slowly pour 1 1/2 cups of boiling water evenly into the baking pan.

Bake for 30 minutes and get ready to dig into the most delicious gooey pecan pie dessert you have ever tasted.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days. Rewarm in the microwave before serving.

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More Cobbler Recipes

Pecan Pie Cobbler

More Pecan Pie Recipes

Pecan Pie Cobbler

4.41 from 5 votes
Prep: 12 minutes
Cook: 30 minutes
Total: 42 minutes
Servings: 8
Pecan Pie Cobbler is a warm, gooey southern dessert with the wonderful crunch of pecans. So much easier to make than a pie, but it has all the flavor of a pecan pie. Best served warm with vanilla ice cream.
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Ingredients

  • 1/2 cup butter, cubed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup 2 % or whole milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cup coarsely chopped pecans
  • 1 cup packed light brown sugar
  • 3/4 cup brickle toffee bits
  • 1 1/2 cups boiling water

Instructions 

  • Preheat oven to 350 degrees. Place butter in a 9×13-inch pan. Place in oven until  butter is melted. Watch it carefully so that you do not burn the butter.
  • In a medium bowl, combine flour, granulated sugar, baking powder, and salt. Stir in milk and vanilla.
  • Remove pan from oven as soon as butter is melted. Spoon batter evenly into pan. 
  • Sprinkle pecans, brown sugar, and toffee bits on top.
  • Slowly pour boiling water evenly into pan on top of the batter. Do not mix.
  • Bake uncovered for 30 minutes. Let cool 10 minutes and then serve warm with ice cream.

Video

Notes

Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in microwave.

Nutrition

Calories: 688kcal | Carbohydrates: 78g | Protein: 6g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 369mg | Potassium: 227mg | Fiber: 3g | Sugar: 62g | Vitamin A: 660IU | Vitamin C: 0.4mg | Calcium: 171mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Recipe adapted from Taste of Home

 

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18 Comments

  1. Bethany says:

    I made this for Thanksgiving! I drizzled a little pure maple syrup over the top before baking and it was just heavenly! 10/10

    1. Christin Mahrlig says:

      That is great Bethany! Hope you and your family had a wonderful Thanksgiving!

  2. Joyce Stevens says:

    You have some wonderful sounding recipes that I will be trying.

    Bless you

    1. Christin Mahrlig says:

      Thank you Joyce!

  3. Susu says:

    Can this be made ahead and frozen?