Ohhh yes—pecan pie cobbler 🥧🔥 is pure Southern comfort: gooey pecan pie vibes with a buttery cobbler top. Scoopable, rich, and dangerous with vanilla ice cream.
Pecan Pie Cobbler
Ingredients (serves 8–10)
Base:
- ½ cup unsalted butter (1 stick)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 cup corn syrup (light or dark)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1½ cups pecans, chopped
- ½ teaspoon salt
Cobbler Topping:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup granulated sugar
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Melt butter and pour into a 9×13-inch baking dish.
2. Make the pecan filling
- In a bowl, whisk brown sugar, granulated sugar, corn syrup, eggs, vanilla, and salt.
- Stir in chopped pecans.
- Carefully pour mixture over melted butter—do not stir.
3. Make the topping
- Whisk flour, baking powder, salt, sugar, and milk until smooth.
- Spoon the batter evenly over the pecan mixture—again, don’t stir.
4. Bake
- Bake uncovered for 40–45 minutes, until top is golden and center is set but gooey.
🍨 Serve
- Let cool 10–15 minutes.
- Serve warm with vanilla ice cream or whipped cream.
💡 Pro Tips
- Toast pecans first for deeper flavor.
- Dark corn syrup = richer, molasses flavor.
- Like bourbon? Add 1 tablespoon to the filling 😏
- Leftovers reheat beautifully in the oven or microwave.
If you want, I can also give you:
- Chocolate pecan pie cobbler
- Mini individual versions
- Slow cooker version
Just say the word 🍯🥧
