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A truly decadent dessert that tastes strikingly similar to pecan pie itself, and its way easier to make. This delicious Easy Pecan Pie Cobbler is made from scratch but comes together in minutes. It’s simple to prepare and no crust is needed. Better yet, if your pecan pie turns out runny, just turn it into this cobbler.
Easy desserts such as crisps and cobblers are some of my favorites to make during the fall months, especially for the busy holidays. Recipes like Pumpkin Crisp or Caramel Apple Dump Cake are significantly easier to prepare than pies, and you don’t even need a pie crust.
Pecan pie will always be one of my favorite pies since I am southern. I even eat it year-round! There’s no need to wait for the fall holidays, especially when it comes in casserole form. Also known as pecan pie casserole, this cobbler is as good as the pie.
Why You’ll Love This Recipe
- Easier to make than pie. Similar to this Blueberry Cobbler all the ingredients of this pecan pie casserole are just dumped into your baking dish or pan. There’s no making a pie crust or chilling dough.
- Taste similar to pecan pie. Even though there’s no pie crust involved there’s still a fluffy and crusty topping. Underneath is a gooey delicious pecan filling similar to that of the pie.
- A great alternative to pies during the holidays. If you’d like to serve something different during the holidays or prefer a more casual dinner such as a Friendsgiving then this cobbler is a perfect option.
With pecan pie being one of my favorite pies this pecan cobbler presents a happy medium. A buttery dessert with a caramelized taste and toasted pecans is strikingly similar to its pecan pie cousin. By making this dessert for Thanksgiving instead of pie you won’t have to face the struggle of choosing between two favorites.
Pies can also be challenging and cumbersome to prepare and this pecan pie cobbler is extremely simple with the same taste. Better yet, if you do happen to make a pecan pie that is too runny or doesn’t turn out you can just scoop the filling out and turn it into this cobbler.
Ingredients
This pecan pie cobbler recipe is made from scratch so you won’t use a box cake mix, but don’t worry it’s still very easy to prepare. All the ingredients, with the exception of the Toffee Bits, are pantry staples.
Ingredient Notes
- Flour – I prefer to use all-purpose flour, which creates a crusty batter that’s slightly fluffy, similar to this Blueberry Cobbler. You can also use cake flour or self-rising flour, but omit the baking powder if you use the latter.
- Milk – This comes down to preference or dietary restrictions, but I like to use whole milk or even buttermilk. Either of these makes a richer batter.
- Vanilla Extract – Vanilla is often needed to enhance the flavors of the other ingredients and this recipe is no different. For a nuttier flavor swap the vanilla for almond extract.
- Chopped Pecans – You can use either whole or chopped pecans for this cobbler. I suggest lining the top with whole pecans if you plan on serving it to guests. It will add some flair.
- Toffee Bits – These can be found next to the chocolate chips in the grocery store, and are optional but they add an important crunchy nutty flavor.
Topping Ideas
- Homemade Whipped Cream
- Caramel Sauce
- Vanilla Ice Cream
- Butter Pecan Ice Cream
How to Make Pecan Pie Cobbler
- Melt the butter. Preheat the oven to 350º F. Slice the butter and scatter the pieces on the bottom of a 9×9 baking dish or pan and melt in the oven. Remove the pan from the oven and set it aside while you prepare the batter.
- Mix the dry ingredients. In a large mixing bowl whisk the flour, sugar, baking powder, and salt together until well combined.
- Whisk in the wet ingredients. Pour the milk and vanilla into the dry ingredients and whisk until a smooth batter forms.
- Layer the ingredients. Pour the batter over the melted butter and spread slightly, but don’t mix it with the butter.
- Sprinkle on the remaining toppings. Starting with the pecans sprinkle them over the batter and top with the brown sugar and toffee bits. Pour the boiling water over the top of the cobbler layers.
- Bake and cool. Place the dish in the oven and bake for 30 to 35 minutes until the top turns a golden brown and some of the pecan filling bubbles up on the sides. Allow it to cool and thicken for 30 minutes before scooping it out to serve.
Make Ahead Instructions
To make this dessert casserole ahead of time follow the directions entirely and let it cool completely before covering it in plastic wrap and storing it in the fridge. I recommend making it no more than 2 days in advance of when you plan on serving it. To reheat it place it in the oven at 350º F until it’s warmed throughout.
Recipe Notes and Tips
- If you do happen to make a pecan pie that is too runny or doesn’t turn out you can just scoop the filling out and turn it into this cobbler.
- To store your pecan cobbler or any leftovers you might have allow it to cool completely before placing it in the refrigerator. Cover it in plastic wrap and keep it stored for about 4 to 5 days.
- Want to make a gluten-free pecan pie cobbler? Easy! Replace the flour with a measure-for-measure gluten-free flour. Make sure to check your other ingredients for hidden gluten, but generally, the rest are mostly gluten-free.
FAQS
Yes. To freeze this pecan pie cobbler make it completely and let it cool entirely before covering it in a layer of plastic wrap and then an additional layer of aluminum foil. The cobbler can be kept frozen for up to 4 months.
I also recommend making it in an aluminum foil pan if you plan on freezing it. It will make freezer storage easier.
To reheat let the cobbler thaw in the refrigerator overnight and then place in the oven at 275ºF for about 15 to 20 minutes.
Though the flavor between the two is similar pecan pie is made using a pastry filling that holds the pecan pie filling. Pecan pie filling is often more structured and less gooey than in pecan pie cobbler. The cobbler has the crusty batter layer on top and the filling below. It’s less about presentation and more about placing even more delicious toppings on top like vanilla ice cream.
Unfortunately, the margarine doesn’t make as good of a caramelized filling as butter. I recommend using butter.
Pecan Pie Cobbler
Equipment
- 13×9 inch Baking Pan
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
Ingredients
- 1/2 cup Butter cubed
- 1 cup All-Purpose Flour
- 3/4 cup Sugar
- 3 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2/3 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1½ cup Chopped Pecans
- 1 cup Brown Sugar packed
- 3/4 cup Toffee Bits
- 1½ cups Boiling Water
Instructions
- Preheat the oven to 350º F. Slice the butter and scatter the pieces on the bottom of a 9×9 baking dish or pan and melt in the oven. Remove the pan from the oven and set it aside while you prepare the batter.
- In a large mixing bowl whisk the flour, sugar, baking powder, and salt together until well combined.
- Pour the milk and vanilla into the dry ingredients and whisk until a smooth batter forms.
- Pour the batter over the melted butter and spread slightly, but don't mix it with the butter.
- Starting with the pecans sprinkle them over the batter and top with the brown sugar and toffee bits. Pour the boiling water over the top of the cobbler layers.
- Place the dish in the oven and bake for 30 to 35 minutes until the top turns a golden brown and some of the pecan filling bubbles up on the sides. Allow it to cool and thicken for 30 minutes before scooping it out to serve.
Notes
- If you do happen to make a pecan pie that is too runny or doesn’t turn out you can just scoop the filling out and turn it into this cobbler.
- To store your pecan cobbler or any leftovers you might have allow it to cool completely before placing it in the refrigerator. Cover it in plastic wrap and keep it stored for about 4 to 5 days.
- Want to make a gluten-free pecan pie cobbler? Easy! Replace the flour with a measure-for-measure gluten-free flour. Make sure to check your other ingredients for hidden gluten, but generally, the rest are mostly gluten-free.
