Rich and luscious, not only is Pecan Cobbler crazy simple to make, it’s crazy delicious too!
Pecan Cobbler
- I don’t 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.
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
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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
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Preheat oven to 350 degrees.
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Add butter to a 9x13 inch cake pan or casserole dish and melt in the oven.
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Once butter is melted, sprinkle the pecans over butter.
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In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don't over-mix.
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Pour batter over butter and pecans, do not mix.
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Sprinkle brown sugar evenly over batter, do not stir.
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Carefully pour the hot water over the mixture; do not stir.
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Bake 30 to 35 minutes or until golden brown.
- I recommend using real butter only
- I do not recommend reducing either the brown sugar or the hot water
- I do not recommend reducing the amount of butter
- I used whole milk.
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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Leslie says
Made this today. It tastes terrific, and it is so fast and easy to make. My husband says it’s better than any pecan pie he has ever had. Thank you for this keeper.
Ronald Gonshorowski says
I am hypoglycemic, so I think I might be able to use a non sugar substitute or cut by 50% so that I don’t OD on sugar.
You have to think differently when it is hypo rather than hyper.
When yo go too high then your body has a tendency to have a sudden drop, so it is better to take this into account.
Emily says
Can you make this ahead of time? Or is it best to eat right after?
Paula says
Honestly it’s good either way, it also warms up good in the microwave.
Tracie says
Made this yesterday and it turned out delicious! My boyfriend said it was better than pecan pie! I did add 2 cups of pecans instead of 1 though! Thanks for sharing this recipe! Definitely will be making it again for co-workers.
Paula says
I’m so happy you like it!
Beulah Martin says
What I meant to say, I’m a diabetic and could you replace the white sugar for a non sugar sweetner?
Paula says
I’ve never baked with non-sugar sweeteners and don’t know how they will react. This recipe has a lot of sugar to has to substitute it all.
BJ Martin says
Aren’t you a diabetic?
Dianne says
Since I have only 3 recipes (that I seldom make) I never buy self-rising flour. Is it very important in this recipe? Could I use regular flour and add something else to it for it to suffice? (I’m thinking baking power added to the flour). Or should I just go buy self-rising style flour? Then, can I freeze it to use much, much later on? thanks for the help. Diannemu22@hotmail.com
Paula says
That info is in the dialogue of the post
Nicole says
What if I use dark brown sugar instead of light?
Paula says
It’s fine, it’ll just be richer
Marjorie says
Hi I found your recipe on the web IGIW I will be trying it on Thursday to use for a bake sale hope it is everything you say.
Cynthia says
Since I use unsalted butter, could I add a 1/2 tsp of salt or maybe a 1/4 tsp of salt.
Paula says
yes, I would
Paula says
Probably 1/4 will be plenty
Cynthia says
This Pecan Cobbler was a big hit at my church covered dish luncheon today.
Since I used unsalted butter instead of salted butter, I added a 1/4 teaspoon of salt to the recipe and it came out perfect. I’ve added this recipe to my go to desserts!!