ORIGINAL PECAN COBBLER RECIPE
This post may contain affiliate links that won’t change your price but will share some commission.
Rich and luscious, Pecan Cobbler is super simple to make. It is amazingly delicious, too! Pecan Pie Cobbler tastes like the best pecan pie you’ve ever had but BETTER!!
Yep, this is the original recipe that started the Pecan Cobbler rage. I understand, it’s a phenomenal recipe! This recipe has gooey sweet pecan pie filling with a buttery pastry biscuit top crust.
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
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 Pie Cobbler has a fluffy with a crisp top, crunchy from the pecans, and is self-saucing. Self-saucing simply means the ingredients create a sauce as it cooks. This is a result of layering the ingredients as I indicate in the recipe box below.
More about this Pecan Pie Cobbler 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 turn out the same using margarine. Stick with the real thing in this recipe. - I make this pecan cobbler with self-rising flour, I haven’t test it with
all-purpose 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
Tips and Recommendations
- I use whole milk.
- I cannot stress enough the importance of using real
butter . Do not use margarine. - As well, I do not recommend reducing either the brown sugar or the hot water in this recipe.
- Additionally, I don’t recommend reducing the amount of
butter . These three components are what make the sauce and it’s detrimental this ingredients as well as the amounts are correct.
Three days in the fridge. Store your cobbler in an airtight container in the refrigerator for up to 72 hours.
To reheat, you can reheat it either in the oven or the microwave. To reheat it in the oven, turn your oven to 350 degrees F and heat until the cobbler is heated through. Furthermore, for the microwave, cover it with a damp paper towel and reheat it in 30-second increments until heated through.
Favorite recipes that you’ll enjoy too!
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.
- You will never be bored with blogging. There always something to do on the blog.
- Blogging has challenged me mentally and creatively.
- I can express my opinion.
- 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’ll enjoy these cobblers too!
More original recipes you’ll enjoy!
- My Pound Cake series
- Two Step Fresh Peach Pound Cake
- Mile High Pound Cake
- Million Dollar Pound Cake
- Strawberry Cake
- Crock Pot Crack Chicken
- Ground Beef Mongolian Noodles
- Old Fashioned Blue Ribbon Pound Cake
- Captain Rodney’s Dip
- Dark Chocolate Brown Sugar Cookies
**Please note, I updated this recipe on 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.
This Pecan Pie Cobbler is one of my favorite desserts – to make and to eat! You are just not going to believe how easy it is!
Did you like this recipe? Please consider leaving a 5 rating and comment. As well, your 5-star rating helps others find our recipe when they do a Google search. Thanks for visiting Call Me PMc.
PECAN COBBLER
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
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 9×13-inch cake pan or casserole dish and melt in the oven.
- Once the butter is melted, sprinkle the pecans over the 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.
Notes
Nutrition
Good Morning! I made this yesterday to take to our evening Bible study at church last night and it was very well received. The only thing different I did was to use Splenda in place of sugar and Splenda brown sugar blend in place of light brown sugar. I did great and saved no telling how many calories. I have seen other Pecan Pie Cobbler recipes and would not make them because they listed the nutritional values on them and one serving had 650 calories and I could not in good conscience make that to serve anyone as no one I know can afford to eat that many calories in a small piece of dessert. I decided to give yours a try since it did NOT list the nutritional value and because it did NOT list Karo syrup as an ingredient, and I knew I could my Splenda products in place of the sugars on the ingredient lists. Thanks for sharing this delightful dessert.
So glad you enjoyed it. It’s one of my favs
ABSOLUTELY AMAZING. SOMEBODY ACTUALLY MADE THIS!!!!! THEY DID NOT JUST LOOK AT IT AND SAY AH WHAT A PRETTY PICTURE. IS THIS A SEE WHO CAN CREATE THE PRETTIEST PICTURE OR IS THIS A RECIPE BLOG? AMAZING, AMAZING, AMAZING. LET’S HAVE SOME MORE REAL PEOPLE!!!!!
I agree totally Donna ! I don’t want to be a party pooper but so many blogs there are loads of comments that say ” this looks delicious” Holy moly !! I want to read comments from people you actually MADE the recipe and what they thought. I wish people would refrain from commenting until they actually make it. Reading 150 comments on how good it looks is daunting and boring. But it DOES look delicious, lol. Going to make it this weekend but had to chime in when I saw your post.
A NOTE FOR THOUGHT:
For those of you who use any artificial sweetener in your cooking……everyone can not tolerate using anything but a natural sweetener or the real McCoy, sugar. Many people are sensitive to or are allergic to any man made artificial sweetener . My personal problem is that in approximately 15-20 minutes of consumption of the said product, I become violently ill from both ends. Not a fun thing to happen. I know that many people use artificial sweeteners in their food for various reasons… but it has been proven that they are toxic to the human body and can create and have been linked to many different health problems. If you insist on using artificial sweeteners in your cooking, then be sure to tell everyone that this is an artificially sweetened product so they can make the decision to eat or not to eat.
I agree and I never use or recommend artificial sweeteners
Agreed. I have fibromyalgia and Aspertain poisoning has been linked to this disease. I drank diet sodas for years thinking it was healthy. If you are worried about the sugar content you can cut back on the sugar in the recipe. In most recipes it is fine.
I went back and read your blog about the Pecan Dump Cake to make sure I hadn’t left anything out. You did say that the flour, etc, made for a better cake and the recipe reflected that. Let me apologize for this faux pax. I thought I had read the whole thing. I’m going to try both ways to see which I like better.
Red face… 🙂
I re-worked the recipe and tested it to the original. The one reflected in the post is much much better than the original. Sorry for the misunderstanding.
I received an e-mail from FaveSouthern Recipes that had your recipe for Pecan Cobbler Dump Cake in it. They mentioned 5 ingredients. Yours has 8 ingredients. Theirs had store-bought cake mix. Yours said self-rising flour, granulated sugar, brown sugar, milk and vanilla. Did they leave something out , etc? Yours and theirs are quite different. Store-bought cake mix is different than your “mix” ingredients. Theirs sounded very simple and more like a “dump” cake. Yours…not so much. Sounds like a great cake, but I want to know who actually has the correct recipe. Did they take “liberties” with theirs?
Thanks!!!
Stan
Did you read my post? I explained it all in the post
On point exactly. I like most of your recipes.
Does the brown sugar go in the batter or in with the butter and pecans?
The brown sugar is sprinkled over the batter then the hot water poured over it. So it
butter
pecans
batter – flour, sugar, milk, vanilla
brown sugar
hot water
I like karo light corn syrup. Can I add a cup to pour over brown sugar? Thanks Angie
Im a little confused so the melted butter , pecans and brown sugar go on the bottom of the pan then the batter then water ?
no, butter and pecans together, then the batter, then sprinkle brown sugar, then pour the water
Whatv kind of Butter are up supposed to use? Can I use I can’t believe it’s not butter?
I don’t recommend I Can’t Believe It’s not Butter. I would use real butter, either salted or unsalted. You could also use a margarine, but even it won’t be as good as real butter.
and where does the peaches go and how much?
This is a Pecan Cobbler. You can find my Peach Pecan Cobbler here> https://www.callmepmc.com/peach-pecan-cobbler/
Your list is right on target with my feelings as well. I started blogging last year after I lost my job. It has helped me keep my sanity. The best part is meeting so many people from all over the world.
You would think since I live in the south, I would be familiar with this recipe but it is new to me. It is now at the top of the list of things I intend to make for my hubby. Pinning it to my Dessert board!
I made this recipe up as well as my Caramel Cobbler that’s prob why you haven’t heard of it. I’m all for easy recipes!
Can I add light Karo Syrup?
Paula, just wanted to comment on everyone who did not like the sweetness. If you add an egg, it will cut back on the sweetness. It is our secret to making pecan pie. On the bottle it says 2 eggs but if you add an extra one it makes a world of difference on the sweetness. Just thought you might want to try this. Keep up the good work. Have to go to grocery store to get some of the ingredients.
Hi Linda… where/when would you add the egg? In step 4? Where it says…” In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix”?
Hi Paula,
I'm sorry I accidentally put the wrong name on my first email to you.
This post will be featured tomorrow at Wednesday's Adorned From Above Link Party for Wednesday's Adorned From Above Link Party 23. Thanks so much for sharing this recipe. It looks delicious, and I loved reading your reasons for blogging.
You will find it tomorrow at http://www.adornedfromabove.com
Thank you for sharing every week.
Debi @ Adorned From Above
I totally agree with your list Paula. This looks amazing. I'm a Pecan kinda girl. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
Scrumptious! This GA Peach loves peaches! I like your blogging list, esp #10!
JoAnn
This cobbler looks incredible. I love anything with pecans. I heartily agree with your blogging list. My mind hasn't been in gear like this in years. Have a great week!
Blessings,
Nici
thanks for visiting my blog!! This looks lovely following on google +
What perfect timing. I just happened to have bought some fresh Georgia pecans from this years crop.
I agree about blogging. I've grown more creative and pay much more attention to detail when plating a dish.
Have a lovely day Paula.
Sam
Hi Sam,
Before I retired I was buying pecans by the case from a lady that traveled to Georgia every year to pick them up. Since I retired I no longer am in touch with her and would love to buy them if I could get them online. Would you happen to know if they have a website and if so could you provide it to me so that I can buy some? They are the best pecans you can buy. Thank you in advance!
I think many of us blog for those very same reasons. And that cobbler looks fantastic! Do you deliver?? 😉
How do you start a blog?
https://www.callmepmc.com/resources/start-blog/
I agree with most of your list! Your cobbler looks great, Paula 🙂
I’m from NY – and it’s apple season – do you think I could cook up some chopped apples and add to this pecan caramel cobbler – whats better than caramel apples – but a caramel apple cobbler?
https://www.callmepmc.com/best-caramel-apple-cobbler/
Can u make this the night before? Thinking about making for tomorrow, thanksgiving
yes you can
Can you mix it early then bake it just before serving?
I would not mix it early