This pecan pie cobbler is an easy way to enjoy the rich, buttery flavor of pecan pie without making a crust. A golden cake topping, crunchy pecans and gooey sauce make every warm spoonful delicious.
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If you love an easy alternative to pecan pie, try my shortbread pecan sticks or pecan pie cookies.
Recipe Overview: Pecan Pie Cobbler
Easy to make: Mix a simple batter, layer everything in the baking dish and let the oven do the rest. No pie crust pastry to roll or filling to cook.
Made from scratch: A few pantry staples are all you need for the cake batter, with no boxed cake mix required.
Classic pecan pie flavor: Buttery brown sugar sauce and crunchy pecans give this cobbler the warm, familiar flavor of a homemade pecan pie.
A little baking magic: Pour hot water directly over the brown sugar topping without stirring or dissolving it first. It creates a gooey sauce underneath as the cobbler bakes.
If you love buttery pecan desserts like my old-fashioned butter tarts or butter pecan refrigerator cookies, this easy pecan pie cobbler is another one to try. It’s perfect for Thanksgiving or Christmas when you want the flavor of homemade pecan pie without making a crust.
Unlike my peach cobbler, there’s no fruit to prepare. Just layer the batter, pecans and brown sugar over melted butter, then pour hot water on top without stirring. The oven does the rest, creating tender cake, gooey sauce and golden pecans.
Ingredient Notes
- Butter: Salted butter works well here and balances the sweetness. If using unsalted butter, add an extra pinch of salt.
- All-purpose flour and baking powder: These form the homemade cake layer. Make sure your baking powder is fresh so the batter rises properly.
- Granulated and brown sugar: Granulated sugar sweetens the batter, while brown sugar creates the gooey sauce. Pack the brown sugar when measuring.
- Milk and vanilla: Whole or 2% milk both work well. Vanilla adds warmth to the simple batter.
- Pecans: Coarsely chop them for plenty of crunch in every spoonful, rather than grinding them finely.
- Boiling water: The unusual but important finishing touch. Pour it directly over the brown sugar without dissolving the sugar first or stirring the layers together.
Variations
- Bourbon: For a little bourbon flavor, try stirring 1–2 tablespoons into the melted butter before adding the batter.
- Chocolate chips: Sprinkle ½ cup of semisweet or dark chocolate chips over the batter along with the pecans for a chocolate pecan version.
- Cinnamon: Add ½ teaspoon of ground cinnamon to the dry ingredients for a little extra warm spice.
How to Make Pecan Pie Cobbler
Start by melting the cubed butter in a baking pan as the oven heats. Meanwhile, whisk together the dry ingredients
Then stir in the milk and vanilla just until the batter comes together.
Spoon the batter evenly over the melted butter, leaving the layers separate.
Scatter the chopped pecans over the batter, followed by the packed brown sugar.
Slowly pour the boiling water over the entire surface without stirring. It will look quite watery at this point, but that liquid helps create the sauce as the cobbler bakes.
Bake until the top is golden and the cake layer is set. Let the cobbler rest before scooping so the sauce has time to thicken.
recipe tips
- Measure the flour lightly: Spoon it into your measuring cup and level it off. Scooping directly from the bag can add too much flour and make the batter dry.
- Keep the layers separate: Spread the ingredients evenly around the pan without mixing them together. This helps you get cake, pecans and sauce in each serving.
- Use boiling water: Bring the water to a boil just before pouring it over the cobbler. Pour slowly and evenly without stirring the layers.
- Check for doneness: The top should be golden brown and the cake layer set, with no wet batter visible in the center. Bake a few minutes longer if needed.
- Let it rest: The sauce will be slightly runny when the cobbler comes out of the oven. Let it cool for about 30 minutes to thicken before serving.
Serving Suggestions
Serve this pecan pie cobbler warm with a scoop of my no-churn vanilla ice cream. The ice cream melts into the brown sugar sauce, making it even better. A spoonful of whipped cream, Italian milk cream is delicious, too.
Pecan Pie Cobbler FAQs
It’s best freshly baked, but you can bake it earlier in the day and gently reheat before serving. For longer storage, cool completely, cover and refrigerate for up to 3 days. Reheat in a low oven until warmed through. The topping will soften as it sits, but the flavor will still be delicious.
A half batch should work in an 8-inch square baking pan, although I haven’t tested that size with this recipe. Halve all the ingredients, including the boiling water, and keep the oven at 350°F. Begin checking around 25 minutes and bake until the cake layer is set and the top is golden.
The water combines with the brown sugar during baking to create the gooey sauce underneath the cake. Pour it slowly over the top and resist the urge to stir, even if the mixture looks unusual.
Some sauce underneath is expected, especially straight from the oven. Let it rest for about 30 minutes so the sauce can thicken. If the cake itself is still wet and batter-like, rather than tender and baked through, it needs more time in the oven.
This Pecan Pie Cobbler is the perfect combination of a rich, gooey pecan pie filling and a warm, comforting cobbler that’s hard to resist. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious homemade dessert everyone will love. Enjoy!
- ½ cup butter (cubed)
- 1â…“ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- â…” cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1½ cups coarsely chopped pecans
- 1 cup brown sugar packed
- 1½ cups boiling water
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Pre-heat oven to 350F/180C. Place butter in a 9×13 inch / 23×33 cm baking pan, heat the pan in the oven until the butter has melted, approximately 3-5 minutes.
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In a large bowl whisk together the flour, granulated sugar, baking powder and salt. Stir in the milk and vanilla until combined (if too dry add a bit more milk).
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Carefully remove the baking pan from the oven, transfer the batter over the melted butter, sprinkle the chopped pecans on top, then sprinkle the brown sugar over the pecans. Slowly pour the boiling water over the top (do not stir).
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Bake for approximately 30-35 minutes or until golden brown. Cool the pan on a wire rack for about 25-30 minutes before serving, it will thicken while it cools. Serve warm with a scoop of vanilla ice cream. Enjoy!
To store
Allow the cobbler to cool, then cover and refrigerate for up to 3-4 days. Reheat in the microwave or oven until warmed through.
To freeze
Freeze the baked cooled cobbler in a freezer safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat before serving, the topping may soften slightly.Â
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Calories: 398kcal | Carbohydrates: 52g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 146mg | Potassium: 217mg | Fiber: 2g | Sugar: 38g | Vitamin A: 318IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1mg | Phosphorus: 134mg
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