Craving pecan pie but short on time? This Pecan Pie Cobbler recipe delivers all the warm, nutty, gooey goodness you love, with a fraction of the effort. Imagine sinking your spoon into a buttery cobbler topping, studded with crunchy pecans and swimming in a rich, caramel-like sauce. Get ready to experience pecan pie perfection in every bite!
How to make:
Preheat oven to 350°F (175°C). Place the butter in a 9×13-inch baking dish and place the pan in the oven so the butter can melt as the oven is warming.
Whisk flour, granulated sugar, baking powder and salt in a medium sized bowl. Whisk in milk and vanilla extract until just combined.
Once butter is melted, carefully remove hot pan from the oven. Drop spoonfuls of the flour mixture evenly all over the melted butter.
Sprinkle the chopped pecans over the top of the batter, then sprinkle the brown sugar evenly over the pecans.
Carefully pour the boiling water evenly over the top of the cobbler.
Place the cobbler back in the oven and bake until the cobbler is golden brown all over, about 25-35 minutes.
Cool slightly before serving. Store loosely covered for up to 2 days on the counter or 3 days in the refrigerator.
Serve hot, warm, or room temperature with whipped cream, ice cream or plain.
Notes & Tips:
For extra flavor, toast the pecans before adding them to the cobbler.
If you don’t have brown sugar, you can use granulated sugar with a tablespoon of molasses.
Feel free to add a pinch of cinnamon or nutmeg to the flour mixture for a warm, spiced flavor.
Try using a different type of nut, like walnuts or almonds, for a unique twist.
For a richer flavor, substitute half of the milk with half-and-half or heavy cream.
Before You Bake — Read These FAQs!
This looks amazing! Is it more like a pie or a cake when it’s done?
Kind of in between! It’s got the flavor of a pecan pie but the texture’s softer and gooier, almost like a mix between a pie and a cobbler. You get those sticky, caramely edges and crunchy pecans on top it’s honestly the best of both worlds.
Can I make it ahead for Thanksgiving or does it need to be fresh?
You can totally make it ahead. I’ve made it the day before and it reheats perfectly. Just keep it covered in the fridge and warm it up in the oven before serving. It still tastes fresh, and the filling gets even gooier overnight.
I don’t have butter-flavored cake mix! will regular yellow cake mix still work?
Oh yeah, absolutely. Regular yellow cake mix works just fine. The butter flavor just adds a little extra richness, but honestly, you won’t miss it much. I’ve even made it with white cake mix once and it still turned out delicious.
Do you keep the leftovers on the counter or in the fridge?
I always keep mine in the fridge after it cools down. It stays good for about 3–4 days. When you want some, just warm up a scoop in the microwave — that gooey center comes right back to life.
What’s the best way to serve it? Ice cream or whipped cream?
Definitely warm with vanilla ice cream the ice cream melts into that caramel layer and it’s unreal. Whipped cream’s good too if you’re out of ice cream, but trust me… the warm cobbler with melting ice cream is next-level.
Preheat oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and place the pan in the oven so the butter can melt as the oven is warming. Nutrition Information (approximate):
Calories: Approximately 350 kcal per serving (estimated)
Protein: 3g (estimated)
Carbs: 50g (estimated)
Fat: 18g (estimated)
Ingredients
Instructions
Whisk flour, granulated sugar, baking powder and salt in a medium sized bowl. Whisk in milk and vanilla extract until just combined.
Once butter is melted, carefully remove hot pan from the oven. Drop spoonfuls of the flour mixture evenly all over the melted butter.
Sprinkle the chopped pecans over the top of the batter, then sprinkle the brown sugar evenly over the pecans.
Carefully pour the boiling water evenly over the top of the cobbler.
Place the cobbler back in the oven and bake until the cobbler is golden brown all over, about 25-35 minutes.
Cool slightly before serving. Store loosely covered for up to 2 days on the counter or 3 days in the refrigerator.
Serve hot, warm, or room temperature with whipped cream, ice cream or plain.Nutrition