Rich and luscious, not only is Pecan Cobbler crazy simple to make, it’s crazy delicious too!
Pecan Cobbler
This Pecan Cobbler is a must-have on your dessert list! It’s packed with crunchy pecans and oozing with gooey caramel. The rich caramel sauce is created from butter and brown sugar baking to saucy perfection. Pecan Cobbler is a sweet buttery dessert that’s loaded with toasted pecans. Simple easy dessert uses just one pan.
This dessert by far is one of the best desserts I’ve ever made. If it’s not the best, it’s in the top five for sure!
About this recipe
- 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.
Final Tips and Recommendations
- 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.
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PECAN COBBLER
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Save To Your Recipe BoxIngredients
- 6 tablespoon butter no substitutions
- 1 cup pecans I like this brand
- 1 and ½ cup self-rising flour I like this brand
- 1 and ½ cup granulated sugar
- 2/3 cup milk more if needed
- 1 teaspoon pure vanilla extract I like this brand
- 1 and ½ cup brown sugar packed, light
- 1 and ½ cup water hot
Instructions
- 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.
- 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.
Notes
Nutrition
**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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Marguerite says
Hey! This looks delicious! I was wondering if a plant based butter would work? I have never used them but my daughter is diary free, and gluten free. So would GF flour work?
Thanks so much!
Paula says
I haven’t used either of those substitutions. I think they would work, but just haven’t tested them.
Laur says
Can i use regular flour?
Gina Streed says
Baked this tonight and absolutely delicious. I would love to have about double the gooey sauce. Could I do this by simply doubling the butter and brown sugar.
Paula says
I haven’t tested to see if that will work. I don’t know if the crust would cook correctly with that ratio.
Fran says
I made this recipe and love it! Could more pecans be added to the one cup?
Paula says
Yes you can add another cup
Joan says
This looks wonderful. However, I am wondering if I can use walnuts rather than pecans? Has anyone tried using walnuts?
Paula says
You can. I’m just not real fond of walnuts so I rarely use them.
Jessica says
Do you use salted or unsalted real butter??
Paula says
You can use either personal preference. I bake with salted butter.
Valerie says
Delicious!! A new must have for holidays!
Bonnie says
Just made this for a church gathering tomorrow. Can’t wait to taste it.
carol wright says
This was a hit both at work and at Thanksgiving dinner. Thanks for sharing.
Megan L says
Have made this several times and it is amazing!!! Much better than pecan pie!! I bake mine for about 10 minutes longer than recipe says but could just be the difference in my oven.
Marty says
Found this this afternoon. Made it fir company tonight. Rave reviews. Better than pecan pie. Thank you Paula.
PK says
In the oven right now! I’m literally so excited!
Sheree S says
Made this for the first time tonight. It was a total hit! We had it right from the oven. Definitely making this again in the future.
Gina F. says
Good golly, Miss Molly! This is a seriously tasty treat. Four of us tried it while warm. Eyebrows were raised and “wows” were exclaimed. Absolutely amazing.
Paula says
👏🤸♀️🎉 I felt the same way the first time I made it. I’m so happy you enjoyed it!!
LW says
Will make this again at the holidays instead of pecan pie as very similar in flavor and much easier! I did reduce the brown sugar from 1 1/2 cups to only 1 cup and still very sweet and crunchy caramelized. Used hottest water from the tap and baked up beautifully thick and crispy in my 9×13 nonstick metal cake pan.
Christy Rosson says
Absolutely delicious! I noticed one comment about turning oven up to 375 to “finish” it because it wasnt done. I cooked at 350 for 30 minutes and the crust was a nice golden and toasted brown. The filling was a bit loose, wiggly, but have patience! When it cools, even slightly, it thickens nicely. I was tempted to not use all 1 1/2 cups of water because it seemed too wet, but glad I followed recipe exactly to get the right consistency in the caramel sauce. Thank you for this recipe. It always disappears at church dinners.
Smoq BBQ says
For some reason, I love cooking your recipes. It looks delicious, for sure this Pecan Cobbler is going to be on my table tonight. Thank you, Paula, for this simple yet delicious looking recipe.!
Annette says
Should this be refrigerated or stay at room temp?
Paula says
It can stay at room temp
Bren says
Be sure to use boiling water which the recipe does not specify or it is a watery mess
Paula says
It doesn’t have to be boiling, just hot.