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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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
Thank you for sharing this recipe. I always enjoy trying other people’s favorite recipes and really appreciate those who are kind enough to share with others. The recipe was very simple and easy to make, which I liked a lot. The cobbler was very sweet but I have a sweet tooth and liked that too. I’m just surprised that so many people have such high praise for this recipe. I enjoyed eating it but probably wouldn’t serve this to guests. While it’s a nice dessert, I wouldn’t make it again or share the recipe with others.
With all due respect, your comments are confusing. You talk about how much you enjoyed it but made a HUGE point of saying how you were amazed so many folks gave positive feedback and that it was something you wouldn’t share or make for others. Doesn’t make sense to me at all that you would take time to compliment the recipe, yet then deliver the blow of saying you won’t make it or share it with anyone. I’m sure the author is used to receiving all sorts of comments, but this seemed especially rude.
Sarah, not all recipes will please all people. Regardless, I would never tell the author of a recipe your feelings. Just don’t use it again. I shudder at the 3 cups of sugar, I plan to adjust the sugar to suit my needs. It sounds delish to me. If I don’t care for it, I wont’ share it with friends, but I *D* sure wouldn’t tell the author that. My opinion. To each his own.
Love this cobbler. My favorite dessert ever!
Thanks, mine too, Dena!
It’s in the oven now but I’m nervous because my batter wasn’t “pourable” – I had to drop it in spoonfuls. I guess I will find out soon enough if it works! Thank you for sharing.
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
i also used splenda brown sugar. it smells devine
This cobbler was very easy and looked exactly like your picture. But I am sorry to say it was sickening sweet. I won’t make it again.
OK! Just gave it a try! The flavor is A M A Z I N G !!!!! But, mine is swimming is liquid…even after being out of the oven for thirty minutes. I cooked it for a full 35 minutes! I’ve checked and rechecked to make sure I put the exact ingredients in. HELP!!!! I absolutely love the flavor!!!!!!!!!!!!
One more question! Recipe says it serves 8. Can I double and bake recipe in same pan!?!?!? Doing a very large dinner party! Can’t wait to try this!!!!
If you double, I would do it in 2 sep pans. I ‘think’ (but I haven’t tried it) it would not be the same/as good if it’s thicker.
…just a little confused! Note says “Cobbler will not be firm after 35 minutes” ???
I want to serve this buffet style in a chafer with a side of ice cream! Can I precook it and warm back up?
What I mean is it’s not firm like a cake. It’s gooey and ‘shakey’. This is how it should be, if it’s cooked to firm stage it’ll be over-cooked and dry.. I’m not sure about using a chafing dish to keep warm, I haven’t tried this method. Honestly, it’s so easy to throw together. I cook it for dinner parties as we begin to serve and eat and it’s done when everyone’s finished with the meal and ready for dessert. If you leave it in a chafing dish, I just wouldn’t for very long or it’ll dry out.
I stumbled upon this recipe on Pinterest and I absolutely love it. I have been making cobbler for many years and this one is at the top of my list now. I did add chocolate chips to it for an added decadent touch. It was amazing!
This was absolutely amazing. Ridiculously simple, and insanely good. Everyone who tried it fell in love with it. Thanks for this wonderful recipe!
Crazy easy, right?! So glad you liked it!
Just asking a question???
It calls for 1 1/2 cups of gran. sugar
and 1 1/2 cups brown sugar.
So it gets 3 cups sugar??
Just double checking!! LOl.
Yes, the granulated sugar is in the ‘cake’ part and the brown sugar combined with the butter makes the caramel sauce. It’s rich, really rich and sweet… but I love it 🙂
I’d really love it try this, but when I click the recipe link, it takes me to the Home Depot page.
You don’t have to click anything once you’re on this link. If you’ll scroll up from your comment the recipe is right there, right above my bio.
Got it! Thanks, I’m looking forward to trying this 🙂
Mine bubbled over a lot while baking. I used a 9×13. Did anyone else have trouble or did I do something wrong?