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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Summer says
Wondering if you made it in glass dish or metal 9X13?
Paula says
I’ve made it in both so either will work.