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
Could you add peaches to the recipe?
Yes, here’s that version https://www.callmepmc.com/peach-pecan-cobbler/
Can walnuts be substituted for the pecans?
Yes
I love the concept of this recipe- we grow pecans on our farm.
For me and my family, this was way over the “too sweet” line and we could not eat it all.
Next time I’m going to cut the sugars in half and try again.
Hi Paula, can’t wait to try this!!
I have made this twice. It is remarkable with vanilla ice-cream. I will make it again this week for company. Thank you for sharing this amazingly delicious and easy to make recipe.
Thank you for your kind words!
Pecan pie Bread Pudding
Made this today and the flavor is wonderful! It does however have so much more crust than filling. Is there a way to tweet it so that I have more filling? It seemed to soak up in the crust. Made it exactly by the recipe. Thanks
thank you, I haven’t tried to get more filling, not sure if increasing those ratios will do the trick or not.
Made this several times. Always a hit with my family.
Absolutely delicious!!
Making it now for our Christmas arty tonight, so excited to see what everyone thinks!!
Made this today. It tastes terrific, and it is so fast and easy to make. My husband says it’s better than any pecan pie he has ever had. Thank you for this keeper.
I am hypoglycemic, so I think I might be able to use a non sugar substitute or cut by 50% so that I don’t OD on sugar.
You have to think differently when it is hypo rather than hyper.
When yo go too high then your body has a tendency to have a sudden drop, so it is better to take this into account.
Can you make this ahead of time? Or is it best to eat right after?
Honestly it’s good either way, it also warms up good in the microwave.
Made this yesterday and it turned out delicious! My boyfriend said it was better than pecan pie! I did add 2 cups of pecans instead of 1 though! Thanks for sharing this recipe! Definitely will be making it again for co-workers.
I’m so happy you like it!
What I meant to say, I’m a diabetic and could you replace the white sugar for a non sugar sweetner?
I’ve never baked with non-sugar sweeteners and don’t know how they will react. This recipe has a lot of sugar to has to substitute it all.
Aren’t you a diabetic?
Since I have only 3 recipes (that I seldom make) I never buy self-rising flour. Is it very important in this recipe? Could I use regular flour and add something else to it for it to suffice? (I’m thinking baking power added to the flour). Or should I just go buy self-rising style flour? Then, can I freeze it to use much, much later on? thanks for the help. Diannemu22@hotmail.com
That info is in the dialogue of the post
What if I use dark brown sugar instead of light?
It’s fine, it’ll just be richer