ORIGINAL PECAN COBBLER RECIPE
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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.
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- I’ve ‘met’ people from all walks of life and many different countries.
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Blogging at times has put me out of my comfort zone. - Blogging challenges me to be better.
You’ll enjoy these cobblers too!
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**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!
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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 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
I made it today and it is delicious. Followed the recipe exactly. Thank you for a wonderful dessert.
Could I half the recipe?
Tried it today and served it at a meeting yum…. I must admit I watched it because I couldn’t believe it was going to work.
I work at a convenience store but we offer homemade biscuits for breakfast and homemade pizza, burgers, chicken sandwiches, hot dogs, Philly cheesesteaks, etc . for lunch and dinner . On Sundays, I do a Sunday dinner and on occasion I will serve a dessert with dinner. I was looking for a dessert recipes and stumbled across your pecan cobbler recipe. I made it at home to try it out before serving and selling it to the public and all I can say is…DELICIOUS! It was an easy, straightforward recipe and simple to make. I received so many compliments on the cobbler and have had many customers requesting that I make it again. They are even suggesting that they would be willing to purchase as an ala carte item. For those who are saying that it’s a bit too sweet the blogger recommends serving it with a scoop of vanilla ice cream. I would have to agree as I happen to be one of those people who thinks vanilla ice cream is a requirement for any type of cobbler or fruit pie. The cool creaminess of the vanilla cream cuts the sweetness down a bit and makes the cobbler even better. Again, thank you for the recipe it was just wonderful!
I’m so happy that you and your customers enjoy it. I always have picked the fruit out of cobblers so I was determined to make one without fruit. 😄 Please give your customers my website address >https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/ for the recipe. Thanks so much for commenting. Paula
👏 This pecan cobbler recipe looks absolutely amazing! Can’t wait to try it out and impress my friends and family. Thanks for sharing! 🙌
I made it today for my husband on Easter Sunday. He liked it but it was too sweet. I used pecans out of my freezer, they where raw pecans. It made the pecans soft not crunchy. I don’t know if I was suppose to roast them or use the store bought kind. Well maybe you can tell me the right kind to use. The recipe didn’t say not to use raw pecans. My husband enjoyed it alot, but he said that nothing can beat a homemade pecan pie. I followed the recipe, but the pecans had no crunch to them.
You can toast the pecans but I don’t usually toast them and I store all nuts in the freezer. They crunchy turn out crunchy for me. Are your pecans homegrown? I really don’t know why they wouldn’t stay crunchy.
I heated the butter in the oven as the recipe states, and my glass casserole dish exploded in the oven. Next day, several hours of cleaning glass and butter out of my oven, I’m going to try again – melting the butter separately and pouring it into the dish.
Oh my, I’ve never heard of that happening with ann oven-safe dish. So sorry!
I’m no expert but I have read that some years back Pyrex changed the formula for their glass baking dishes and that the new product is much more susceptible to glass exploding. That could be what happened to your dish.
Delicious and so easy
It is complete MAGIC! Seriously, hot water? I don’t know how it works…… but it works. You have to try it today! I also like that the recipe can be easily cut in half.
I made this recipe exactly as written. It’s delicious. I don’t care for pecan pie, but I love this. This will be a new holiday dessert. We’re having company tonight, but my husband and I can’t stay out of it. Going to serve it with vanilla ice cream.
I’m the same way – it’s too good to stop eating. I’m so happy you both enjoyed the recipe.
…….OMG!!!!! WONDERFUL
I made this for my wife and she LOVED it! Kids did too. I want to take it to gatherings, but feel I will need twice as much once people taste how good it is. Lol. Do you think that doubling the recipe would work?
Yes, but I recommend using a larger pan versus having it thicker in a 9x13inch pan.
Deeeelicius! Friends really like it, too😋💞
I made this for dessert today. Everybody really enjoyed it. My Granddaughter doesn’t usually like nuts, but she really liked this. My 13 month old great grandson absolutely loved it!
I’m so happy you all like it!
If I want to cut this in half for less people would you think an 8×8 pan?
Yes.
Yummy dessert. Very rich and sweet. I reduced brown Sugar to 1c and next time will also reduce white sugar to 1c. Other than that follow instructions. Don’t overthink it. Use very hot near boiling water.
Is it supposed to be rubbery?
Not at all.
If you over mix the batter you will develope gluten, which makes good bread but rubbery cakes. Maybe you overmixed or waited too long to add the water and bake because allowing wet flour to sit will also developed gluten and make tough cakes.
This recipe is a hit with everyone I make it for. I made this for my niece and her now husband once and they loved it so much they had me make two for their wedding (neither are big fans of cake). The caterer asked for the recipe so I gave them the link to your post 😊
Thank you!