Rich and luscious, not only is Pecan Cobbler crazy simple to make, it’s crazy delicious too!
Pecan Cobbler
Pecan Cobbler
- I do not recommend using margarine in place of the butter, the caramel just isn’t as good using margarine. Stick with the real thing in this recipe.
- I tested this with self-rising flour, I haven’t made it with plain flour.
- Yes, this recipe has a lot of sugar. The sugar and butter make the caramel sauce and it’s amazing!
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Pecan Cobbler
- I cannot stress enough, I recommend using real butter only.
- As well, I do not recommend reducing either brown sugar or hot water.
- Additionally, I do not recommend reducing the amount of butter.
- Finally, I use whole milk.
This Pecan Cobbler is one of my favorite desserts – to make and to eat!You are just not going to believe how easy it is!
This decadent Southern dessert recipe is super easy to make. The cobbler and sauce are created in one pan. The luscious, velvety texture makes the perfect bite...after bite...after bite!
- 6 tablespoon butter no substitutions
- 1 cup pecans
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup granulated sugar
- 2/3 cup milk more if needed
- 1 teaspoon vanilla
- 1 and 1/2 cup packed light brown sugar
- 1 and 1/2 cup hot water
- Preheat oven to 350 degrees.
- Add butter to a 9x13 inch cake pan or casserole dish and melt in the oven.
- Once butter is melted, sprinkle the pecans over butter.
- In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don't over-mix.
- Pour batter over butter and pecans, do not mix.
- Sprinkle brown sugar evenly over batter, do not stir.
- Carefully pour the hot water over the mixture; do not stir.
- Bake 30 to 35 minutes or until golden brown.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
**Please note, I updated this recipe 9/29/14. I tested the recipe using self-rising flour versus a cake mix and found the flour to be much better. The recipe reflects these changes.
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Christy says
Hi Paula, can’t wait to try this!!
Leslie says
I have made this twice. It is remarkable with vanilla ice-cream. I will make it again this week for company. Thank you for sharing this amazingly delicious and easy to make recipe.
Paula says
Thank you for your kind words!
LindaRoberts says
Pecan pie Bread Pudding
Joan Rush says
Made this today and the flavor is wonderful! It does however have so much more crust than filling. Is there a way to tweet it so that I have more filling? It seemed to soak up in the crust. Made it exactly by the recipe. Thanks
Paula says
thank you, I haven’t tried to get more filling, not sure if increasing those ratios will do the trick or not.
Pam Cison says
Made this several times. Always a hit with my family.
Absolutely delicious!!
Lisa Januska says
Making it now for our Christmas arty tonight, so excited to see what everyone thinks!!