A truly decadent dessert that tastes strikingly similar to pecan pie itself. This delicious Pecan Pie Cobbler is simple to prepare and no crust is needed. Better yet, if your pecan pie turns out runny, just turn it into this cobbler.
Pecan Pie Cobbler
Every year as I’ve walked away from the Thanksgiving dinner table and let my food settle I face the debate or whether I should have pumpkin pie or pecan pie for dessert. It’s always a thoughtful and much-disputed decision, but one that’s never decided up until the moment the pies have been sliced.
With pecan pie being one of my favorite pies this pecan pie cobbler presents a happy medium. This 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 in Pecan Pie Cobbler
This recipe is a basic cobbler with standard pantry ingredients with the exception of the toffee bits, which are optional. They do add a delicious crunch and nutty flavor to the dish though.
- Butter: in this recipe, the butter is melted in the bottom of the baking dish before all the ingredients are added. It helps to caramelize the pecans, but also cause the batter to puff up.
- Flour: the flour is the base of the crusty batter that comes together on top of the cobbler.
- Sugar: similar to pecan pie, this cobbler is just as sweet and so sugar is absolutely necessary to sweeten this recipe.
- Baking Powder: adding baking powder to the batter helps to create the reaction needed for the batter to rise.
- Salt: just as it does with many other baking recipes the salt is a neutralizer that balances all the other flavors.
- Milk: I prefer to use whole milk for this recipe, which helps bind the batter together. You can also use 2% or cream as well.
- Vanilla Extract: mixing vanilla into this cobbler helps to enhance the other ingredients so they don’t taste flat.
- Chopped Pecans: the star, or one of the stars, of this dish, is the pecans and you can use either whole or chopped, but the chopped work well to mix together with the buttery caramel sauce.
- Brown Sugar: I would also argue the brown sugar is a key ingredient in this pecan pie cobbler. It’s the ingredient aside from the pecans that’s so prevalent.
- Toffee Bits: the toffee bits mix together with the pecans to create an extra nutty flavor and added crunch.
- Water: adding the boiling water to this mixture before placing it into the oven is a crucial step. It may sound bizarre, but it helps the flour gelatinize, which gives the cobbler the perfect crusty top.
How to Make Pecan Pie Cobbler
One of the best things about a cobbler is how easy it is to make and this one is no different.
- Melt the butter: place the butter into a baking pan and melt in the oven for 3 to 5 minutes at 350ºF.
- Mix the batter: whisk the flour, sugar, baking powder, and salt together until well combined. Stir in the milk and vanilla.
- Layer the ingredients: Remove the pan from the oven and pour the batter over the melted butter. Sprinkle the pecans, brown sugar, and toffee bits over the batter. Carefully pour the boiling water over the entire dish and place it in the oven.
- Bake: Bake for 30 to 35 minutes, uncovered, until set and golden brown on top.
- Cool: Let cool for 30 minutes so the filling can thicken.
If you love this pecan pie cobbler then try this delicious blueberry cobbler next that only has 5 ingredients!
- Homemade Whipped Cream
- Caramel Sauce
- Vanilla Ice Cream
- Butter Pecan Ice Cream
How to Store Pecan Pie Cobbler
Let the cobbler cool completely before placing it in the refrigerator. Cover it in plastic wrap and it will keep for 4 to 5 days. It can be served chilled or warm.
Can this cobbler be frozen?
Yes. To freeze this pecan pie cobbler make it completely and let it cool entirely before covering 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.
This pecan pie cobbler can be made easily a day or two before you plan on serving it. Make the cobbler and then let it cool before placing it in the fridge to keep until you’re ready to serve it.
Can pecan pie cobbler be made gluten-free?
Yes. In order to make this a gluten-free cobbler 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.
Can you use margarine instead of butter?
Unfortunately, the margarine doesn’t make as good of a caramelized filling as butter. I recommend using butter.
What is the difference between pecan pie and pecan pie cobbler?
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.
Try some of the other fall desserts next:
Pecan Pie Cobbler
- 13×9 inch Baking Pan
- Measuring Cups and Spoons
- Mixing Bowls
- 1/2 cup Butter chilled and cubed
- 1 cup All-Purpose Flour plus 2 tablespoons
- 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
- Preheat the oven to 350ºF and place the butter into a 13×9 inch or 9×9 inch baking pan and melt in the oven for 3 to 5 minutes.
- In a large mixing bowl whisk the flour, sugar, baking powder, and salt together until well combined. Stir in the milk and vanilla.
- Remove the pan from the oven and pour the batter over the melted butter. Sprinkle the pecans, brown sugar, and toffee bits over the batter.
- Carefully pour the boiling water over the entire dish and place it in the oven.
- Bake for 30 to 35 minutes, uncovered, until set and golden brown on top. Let cool for 30 minutes so the filling can thicken.