Classic Pecan Pie Cobbler

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 8–10

Ingredients

For the Batter

• 1 cup (125 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted
• ¾ cup (180 ml) whole milk
• 1 teaspoon vanilla extract

For the Pecan Filling

• 1½ cups (165 g) pecan halves
• ¾ cup (165 g) packed brown sugar
• ¼ cup (60 ml) light corn syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt

For the Topping

• 1½ cups (360 ml) hot water

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.
3. Stir in the melted butter, milk, and vanilla until just combined. Spread the batter evenly into the prepared baking dish.
4. In another bowl, combine the pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon (if using), and salt.
5. Spoon the pecan mixture evenly over the batter. Do not stir.
6. Carefully pour the hot water over the entire mixture. Again, do not stir.
7. Bake for 40–45 minutes, or until the top is golden brown and a rich caramel sauce has formed underneath.
8. Let the cobbler rest for 10–15 minutes before serving so the sauce can thicken slightly.

Serving Suggestions

• Vanilla ice cream
• Fresh whipped cream
• Caramel sauce
• Hot coffee or tea

Tips

• Do not stir after adding the pecan topping and hot water—the layers create the cobbler’s signature gooey caramel sauce.
• Toast the pecans for 5–7 minutes before using for an even richer, nuttier flavor.
• Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the entire cobbler in a 300°F (150°C) oven until heated through.
• Add a pinch of nutmeg or a splash of bourbon to the pecan filling for extra depth of flavor.