Pecan Pie Cobbler
This Pecan Pie Cobbler has a rich, gooey brown sugar and pecan filling topped with a buttery cobbler topping that bakes until golden. With plenty of toasted pecan flavor, warm cinnamon, and a hint of vanilla, it has everything you love about classic pecan pie in an easy, scoopable dessert. Serve it warm with a scoop of vanilla ice cream for an extra delicious finish.
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 9x13-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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