Pecan Pie Cobbler Recipe
Easy pecan pie cobbler with cinnamon batter, chopped pecans, and brown sugar sauce. Serve warm with vanilla ice cream!
Servings: 12 servings
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 9x13-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
My Top Tip: Keep the cobbler layers separate. Once the batter goes over the melted butter, do not stir, even after adding the hot water. This helps the cobbler form a baked top with sauce underneath.
Storage: Store leftover cobbler covered in the fridge for up to 4 days. Reheat individual portions in the microwave in short intervals until warmed through. The topping will soften as it sits.
Nutrition
Calories: 311kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 181mg | Potassium: 118mg | Fiber: 2g | Sugar: 32g | Vitamin A: 208IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 1mg
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