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.
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.
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.
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.
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.
More Pecan Pie Recipes:
Pecan Pie Cobbler
- 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
- Preheat oven to 350 degrees. Place butter in a 9x13-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.
Recipe adapted from Taste of Home