If you love pecan pie, wait until you try it in cobbler form. This Pecan Pie Cobbler has all that gooey, buttery brown sugar filling and plenty of pecans, but instead of fussing with pie crust, everything is topped with a simple homemade cobbler topping and baked until golden.
The filling is rich and caramel-like with brown sugar, dark corn syrup, a splash of heavy cream, and just a little cinnamon and vanilla. As it bakes, the pecans get wonderfully toasty while the topping turns golden around the edges and stays tender underneath.
This is definitely a dessert you’ll want to serve warm. Add a big scoop of vanilla ice cream on top and let it start melting into that warm pecan filling. It’s such a good dessert for Thanksgiving, fall gatherings, or anytime you’re craving pecan pie without actually making a pie.
Ingredients You’ll Need
Pecan Pie Filling
- 1 cup unsalted butter
- 1½ cups light brown sugar
- 1 cup dark corn syrup
- ¼ cup heavy cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs lightly beaten
- 3 cups pecan halves
Cobbler Topping
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- 1 cup whole milk
- 2 tsp vanilla extract
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How to Make Pecan Pie Cobbler
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar, corn syrup, heavy cream, vanilla, cinnamon, and salt. Cook for 2–3 minutes, stirring constantly, until smooth. Remove the saucepan from the heat and let cool for 5 minutes.
3. Slowly whisk the beaten eggs into the warm mixture until fully incorporated. Fold in the pecan halves. Pour the filling into the prepared baking dish.
Make the Cobbler Topping
1. In a large bowl whisk together the flour, granulated sugar, baking powder, and salt.
2. Stir in the melted butter, milk, and vanilla just until combined. Spoon the batter evenly over the pecan filling. Do not stir.
3. Bake for 45–50 minutes, until the topping is golden brown and the filling is bubbling around the edges.
4. Allow the cobbler to rest for 20 minutes before serving so the filling thickens. Serve warm with vanilla ice cream if desired.
Pecan Pie Cobbler
Equipment
Ingredients
Pecan Pie Filling
- 1 cup unsalted butter
- 1½ cups light brown sugar
- 1 cup dark corn syrup
- ¼ cup heavy cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs lightly beaten
- 3 cups pecan halves
Cobbler Topping
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- 1 cup whole milk
- 2 tsp vanilla extract
Finish
- Vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, corn syrup, heavy cream, vanilla, cinnamon, and salt. Cook for 2–3 minutes, stirring constantly, until smooth.
- Remove the saucepan from the heat and let cool for 5 minutes.
- Slowly whisk the beaten eggs into the warm mixture until fully incorporated.
- Fold in the pecan halves.
- Pour the filling into the prepared baking dish.
Make the Cobbler Topping
- In a large bowl whisk together the flour, granulated sugar, baking powder, and salt.
- Stir in the melted butter, milk, and vanilla just until combined.
- Spoon the batter evenly over the pecan filling. Do not stir.
- Bake for 45–50 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Allow the cobbler to rest for 20 minutes before serving so the filling thickens.
- Serve warm with vanilla ice cream if desired.
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