Pecan Pie Cobbler
Published Oct 30, 2026
Pecan pie cobbler with a gooey pecan sauce and soft cake topping, no crust needed. An easy dump-and-bake holiday dessert that feeds a crowd.
This post may contain affiliate links. Please read our disclosure policy.
I know pouring hot water over a dessert sounds like something you probably shouldn’t do, but that’s actually how I make this pecan pie cobbler! Layer the batter, pecans, and brown sugar in the baking dish, pour the water right over everything, and don’t stir. I know, it looks weird. But once the pecan pie cobbler bakes, you get all this gooey brown sugar sauce underneath, and I really like being able to scoop that up with the cobbler instead of trying to cut a neat slice of pecan pie.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Pecan Pie Cobbler recipe.
When testing this recipe, I tried a version using blended dates with hot water, but it just stayed on top after baking and didn’t create a sauce. So I opted for a method that basically is “self-saucing” the brown sugar from the recipe mixed with some hot water which makes a caramel sauce. It’s quick, easy, and delicious.
Happy Cooking!
– Yumna
Jump to Section
Pecan Pie Cobbler Ingredients
- Pecans: Chop them into small, fairly even pieces so you get some in each spoonful. If you’re starting with pecan halves, measure them after chopping.
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Spoon the flour into the measuring cup and level it off so the batter doesn’t turn out too thick.
- Wet ingredients: You’ll also need unsalted butter, whole milk, and vanilla extract.
- Topping: Packed brown sugar and hot water make the topping with the pecans.
How to Make Pecan Pie Cobbler
These step-by-step photos walk you through how to make Pecan Pie Cobbler. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Pecan Pie Cobbler Recipe below
1. Start the batter
Whisk the flour, granulated sugar, baking powder, cinnamon, and salt together in a medium bowl. Then, pour in the milk and vanilla.
2. Whisk until smooth
Work through any pockets of dry flour, scraping around the bottom and sides of the bowl as needed. Stop once the batter is smooth.
3. Pour the batter over the butter
Melt the butter in the baking dish, then distribute the batter over it as evenly as possible. Don’t stir it.
4. Layer pecans and brown sugar
Sprinkle the chopped pecans across the batter, followed by an even layer of brown sugar. Break up any larger clumps with your fingers.
5. Pour the hot water on top
Carefully add the hot water, moving slowly across the dish so you don’t wash all the pecans and sugar into one spot. Do not stir. The cobbler will look very wet.
6. Bake the Pecan Cobbler
Bake until the top is golden brown and the sauce is bubbling around the edges. Let the cobbler cool slightly, then scoop and serve it warm.
Full Pecan Pie Cobbler Recipe
Pecan Pie Cobbler Recipe
Ingredients
Batter
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup whole milk
- 1 teaspoon vanilla extract
Topping
- 1 ½ cups chopped pecans
- 1 cup packed brown sugar
- 1 ½ cups hot water
Instructions
- Preheat the oven to 350°F. Place the butter in a 9×13-inch baking dish and transfer to the oven until melted, 3 to 5 minutes.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt. Add the milk and vanilla extract and whisk until smooth.
- Pour the batter evenly over the melted butter. Do not stir.
- Sprinkle the pecans evenly over the batter, then sprinkle the brown sugar evenly over the pecans.
- Carefully pour the hot water over the top. Do not stir.
- Bake for 40 to 45 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Let cool for 15 minutes before serving. Serve warm with vanilla ice cream, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use the full-size dish. A 9×13-inch baking dish gives the batter room to spread into a relatively thin layer. A smaller dish changes the depth and baking time.
- Cover loosely if the pecans brown early. Tent the dish with foil so the center can finish baking without burning the top.
- Spoon from the bottom when serving. Scoop through the baked topping to get some of the brown sugar sauce in each portion.
Troubleshooting
Flour or baking powder that’s lost its strength can affect the rise. Spoon and level the flour, check the baking powder’s date, and keep the layers separate when assembling.
The center may need more baking time. Check for a baked top as well as bubbling sauce around the edges. If the top is already getting dark, loosely cover it with foil while the center finishes baking.
There should be a brown sugar sauce beneath the baked topping. The sauce will thicken a little during the 15-minute rest, but this is a spoonable dessert rather than something you cut into neat slices.
