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. 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!
Pecan Cobbler has a fluffy texture. The rich caramel sauce is created from butter and brown sugar baking to a saucy perfection.
About this recipe
Unlike most cobblers, this Pecan Cobbler is absent of any fruit. It’s rich and totally irresistible. Enjoy it plain or with a big scoop of vanilla ice cream.
- 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.
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!
PECAN COBBLER
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!
Servings: 10 servings
Calories: 449kcal
Ingredients
- 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
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.
Nutrition
Calories: 449kcal | Carbohydrates: 78g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 125mg | Fiber: 1g | Sugar: 63g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
**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.
Reasons I Blog:
- I’ve ‘met’ people from all walks of life and many different countries.
- I enjoy connecting with people.
- I enjoy sharing my passion.
- It allows me to network and builds friendships.
- I have learned to write better and research better.
- Additionally, blogging allows me to trade tips and techniques as well as gain knowledge.
- Blogging has challenged me mentally and creatively.
- I can express my opinion.
- You will never be bored with blogging. There always something to do on the blog.
- I wake up at night thinking about a post I want to create.
Blogging at times has put me out of my comfort zone. - Blogging challenges me to be better.
You may also enjoy these recipes
For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc
Facebook, Twitter, Pinterest, Google+, Bloglovin’
Two Step fresh Peach Pound Cake
click photo below for all the pound cake recipes
Also, you can also find great recipes here or at Meal Plan Monday and Weekend Potluck.
Sybil says
Made this exactly per instructions, and it was delicious. My questions is it seemed a but soupy. I even put it in the refrigerator to try to get the sauce to thicken up. Any ideas? Cooked it 40 minutes.
Jeanette says
Do you think I could halve this recipe and make in an 8 x 8 pan? It’s just not practical for me to prepare the 9 x 13 size.
Thank you!
Paula says
Yes I do think it can be halved
Nancy says
Made a few changes. I used one cup of granular Swerve instead of 1 1/2 cups white sugar. I used 1 1/2 cup of brown sugar Swerve instead of regular brown sugar. This kept the flavor without the insulin rush and calories. I also used gluten-free flour with baking soda and salt. My husband and I thought it tasted great. Next time I will increase the amount of pecans. One cup is not enough.
Eeeee says
I had to raise the temperature on mine to 375 so we could finish cooking. I did 350 30 to 35 minutes it did nothing for mine.
Paula says
Hey there, you probably need to calibrate your oven. https://www.callmepmc.com/how-to-calibrate-your-oven/
Patty says
Made this yesterday for our family Thanksgiving and we scraped the bottom of the dish! It is VERY sweet, but everyone loved it!
Melanie says
Do you think this recipe would work if I used margarine? hee hee, just kidding. Looks absolutely scrumptious!
Annette says
Is there any way to turn the basic recipe into a peach cobbler? I love the crust!
Paula says
I have this recipe: https://www.callmepmc.com/peach-pecan-cobbler/
Kekejazz says
Can this be prepared a day ahead and baked the next day?
Paula says
I don’t recommend it.
Claudia Catlett says
Can you use Almond milk instead of whole milk in the Pecan Cobbler?
Paula says
Yes, but it will not be a creamy
Hazel nettles says
I had this at a restaurant and was glad to find receipt. Itsy sister’s favorite.i will make it for our 4th of July family gathering.
Vicki Karlsson says
My game group will absolutely love this.
Should I toast the pecans first – or do they get toasted in the process (like in the pie?)
Paula says
Either way. I’ve made it both ways and can’t tell the difference.
Joan Small says
I was looking for something different & I believe this is going to be a hit for our Easter dinner. I had planned on a bread pudding & pecan pie, well this is going to be better with two in one ! I thank you for your recipe & look forward to trying others also.
Paula says
You’re so welcome! Enjoy!
Lance says
Could you add peaches to the recipe?
Paula says
Yes, here’s that version https://www.callmepmc.com/peach-pecan-cobbler/
Gloria says
Can walnuts be substituted for the pecans?
Paula says
Yes
JayTee says
I love the concept of this recipe- we grow pecans on our farm.
For me and my family, this was way over the “too sweet” line and we could not eat it all.
Next time I’m going to cut the sugars in half and try again.
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!!