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
Hello I am very excited to make this I only have one question. Do u think I can follow this same recipe and add peaches? Looking forward to making it asap either way. Thanks in advance
Yes, try this one https://www.callmepmc.com/peach-pecan-cobbler/
I added a Grannie Smith apple diced very small, some cinnamon and cloves…..my goodness it is wonderful, family loved it very much!
Yes, take a look at this one https://www.callmepmc.com/best-caramel-apple-cobbler/
Great recipe!
I made this over the weekend and it already gone.
Turned out perfect. I cut back on the white sugar but other than that I followed the recipe exactly.
Will make again!
Thank you
I just finished this Pecan Cobbler and I found the batter to be too dry to pour if I used 2/3 cup of milk as the recipe called for. I added an additional 1/4 cup of milk and had to spoon the batter over the butter & pecans.
is 2/3 cup of milk correct?
DUMB D DUMB DUM!!!
CAN YOU PEOPLE NOT READ THE REST OF THE POSTS? SHE EXPLAINS IT ALL.
You are so awesome! Thank you, Linda!
Wow! This was amazing. I served warm with vanilla ice cream. Loved it!!
I have tried several recipes for pecan cobbler and saw yours and thought I’d give it a try. They seem to be all very similar. I went exactly by the recipe and while it was ok my family all thought it was entirely too sweet. Will try again using less sugar.
I made this today and it looks nothing like yours and the batter was so thick it was like cookie dough…. I added more milk but cooked it still looks thick like cake and nothing like the picture…. I guess I am wondering is the 2/3 cup milk correct?
I made this for my sister to repay her for making me a a horseshoe Christmas Tree…. she loved it! Next time I will sift the flour like you said in an earlier post. I will try this again. I would still like to know if the milk measurements are right.
I’m sorry, I saw your first comment but was out of town and couldn’t reply. That is the correct measurement for the milk. I sift my flour and use a spoon to fill the measuring cup with flour and level the top with the back of a butter knife. It can very easily be the difference in our batter. I will say, this is a pretty forgiving recipe and you can add a couple more tablespoons of milk to make the batter thinner.
You should sift flour before you measure it it in every recipe
I liked the dessert but it was waaay to sweet for me. The next time I try it, I will definitely lessen the sugar.
I just made this pecan cobbler today for my husband and it was incredible! I had everything here to make it and it was so easy. This was fantastic! A staple dessert in this family from now on.
i cant see the dump cake pecan cobbler recipe can you email it to me please? i follow all the links and it shows a peach cobbler. I really want it thanks
Just had to let you know I made this today for Thanksgiving and it was incredible. My son in law said it was the best thing I ever cooked. That gets the seal of approval!!
I want to add peaches to this cobbler. What do you think?
Can this recipe be doubled?
DUMB D DUMB DUM!!!
CAN YOU PEOPLE NOT READ THE REST OF THE POSTS? SHE EXPLAINS IT ALL.
Wow, you are SO RUDE
Hi, this recipe looks awesome (especially for Thanksgiving)! I do have a couple questions. It says “packed light brown sugar”. Does that mean brown sugar packed light, or light brown sugar packed down? Also, I want to make a double batch, but I’m wondering if I can put it all in one 9×13 pan, or should I do two separate pans? I don’t want it to get messed up because I put it all into one and then the cook time might be different. Just wondering what you think. 🙂 Thank you!
~Danika
I’m glad you want to try the recipe, to clarify “packed light brown sugar” – that is light brown sugar that is measured and packed tightly in the measuring cup.
It is fine to double the batch and cook in a 9×13 inch pan. It should have approximately the same cook time, but watch it and adjust. It may take about 5 or so minutes longer for the center to set. So what you’ll look for is the top to be golden brown and the center to be set (not jiggling and wet looking)
I would also place the 9×13 inch dish on a larger sheet tray in case of spills. I do this with everything and don’t always say it in the post.
I made your pecan cobbler this afternoon and I was happy with the way it turned out. I don’t generally like pecans but this was delicious. I used your self rising flour recipe and I wasn’t able to tell if that made a difference. However, I just discovered from reading the comments that I sprinkled the brown sugar on top of the pecans instead of on top of the batter. I’m sure that made a difference in how it turned out but since my family didn’t know, they loved it the way it was. I baked it longer than you suggested because the center of the top wasn’t browning and looked under cooked. I’m going to make it again but this time I’m going to put things in the right order.
OMG!!! I just found this and made it this week. It is unbelievably scrumptious. Thank you so much. Glad I found your site.