Here’s a Pecan Pie Cobbler recipe—rich, nutty, and perfectly gooey with a tender cake-like topping 🥧✨
Pecan Pie Cobbler
Ingredients (9×9-inch pan)
For the filling:
- 1 cup corn syrup (light or dark)
- 1 cup brown sugar, packed
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1½ cups chopped pecans
For the cobbler topping:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup sugar
- ¼ cup unsalted butter, melted
- ½ cup milk
- 1 tsp vanilla extract
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Make the pecan filling
- In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
- Stir in chopped pecans. Set aside.
3. Make the cobbler batter
- In a separate bowl, combine flour, baking powder, salt, and sugar.
- Stir in melted butter, milk, and vanilla until smooth.
4. Assemble
- Pour the cobbler batter into the prepared pan.
- Spoon the pecan filling over the top—don’t mix; it will sink slightly and swirl during baking.
5. Bake
- Bake 45–50 minutes until the top is golden and the filling is set.
- Let cool 10–15 minutes before serving; the filling will thicken slightly as it cools.
6. Serve
- Serve warm, ideally with whipped cream or vanilla ice cream.
Tips for Perfect Pecan Pie Cobbler
- Don’t stir after layering: the magic happens during baking as the pecan filling sinks into the cobbler.
- Use fresh pecans for the best nutty flavor.
- Check doneness: center should be slightly set but not liquidy; it firms as it cools.
Variations
- Chocolate Pecan Cobbler: Add ¼ cup chocolate chips to the filling.
- Bourbon Pecan Cobbler: Add 1–2 tbsp bourbon to the filling for a deep, rich flavor.
- Mini Pecan Cobblers: Bake in ramekins 25–30 minutes.
If you want, I can also give a “super gooey, ultra-caramel” version that tastes just like pecan pie in a skillet but with a tender cobbler topping—perfect for scooping with ice cream 🍨.
Do you want me to do that version?
