Oh, you’re in for a treat! This Pecan Pie Cobbler is a magical dessert that creates its own rich, gooey pecan pie filling on the bottom with a golden, cake-like topping. It’s incredibly easy to make and tastes just like classic pecan pie, but even more fun to eat.
Pecan Pie Cobbler
This dessert is pure comfort, featuring a fudgy, caramel-like bottom layer and a buttery, cobbler-style top packed with pecans.
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 35-40 minutes
Ingredients
For the Filling Base:
· 1 cup (150g) light brown sugar, packed
· 1/2 cup (100g) granulated sugar
· 1/2 cup (65g) all-purpose flour
· 2 tsp vanilla extract
· 1 cup (120g) chopped pecans, plus extra halves for topping (optional)
· 1/2 cup (1 stick / 113g) unsalted butter, melted
· 1 large egg, lightly beaten
For the Cobbler Topping:
· 1 cup (125g) all-purpose flour
· 1/2 cup (100g) granulated sugar
· 1 ½ tsp baking powder
· 1/4 tsp salt
· 1/2 cup (120ml) milk
· 1/4 cup (1/2 stick / 57g) unsalted butter, melted
The “Magic” Pour:
· 1 ½ cups (355ml) very hot water
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Melt the butter for both the filling and the topping separately. Grease an 8×8 inch or a 9×9 inch baking dish.
- Make the Filling Base: In a medium bowl, whisk together the brown sugar, granulated sugar, and 1/2 cup of flour. Add the melted butter (from the filling portion), vanilla extract, and the beaten egg. Stir until well combined and smooth. The mixture will be thick. Stir in the chopped pecans.
- Layer the Base: Spread this pecan mixture evenly into the bottom of the prepared baking dish.
- Make the Cobbler Topping: In a separate bowl, whisk together the 1 cup of flour, 1/2 cup of sugar, baking powder, and salt. Pour in the milk and the 1/4 cup of melted butter. Stir with a spoon or spatula until just combined and a thick batter forms. It’s okay if there are a few lumps.
- Add the Topping: Drop spoonfuls of the cobbler batter evenly over the pecan filling base. It does not need to be perfect or cover every single inch—it will spread as it bakes. If desired, press a few pecan halves into the top of the batter for a prettier presentation.
- The “Magic” Step: Slowly and carefully pour the very hot water over the entire top of the cobbler. DO NOT STIR. This is the secret to creating the saucy, gooey pecan pie layer on the bottom.
- Bake: Place the dish on a baking sheet (to catch any potential bubbles-over) and bake for 35-40 minutes, or until the top is golden brown, set, and the edges are bubbling vigorously.
- Rest and Serve: This is the hardest part! Let the cobbler rest for at least 20-30 minutes after pulling it out of the oven. This allows the saucy bottom layer to thicken up perfectly. It will be very liquidy straight out of the oven but will set as it cools.
- Serve warm, ideally with a big scoop of vanilla ice cream.
Important Tips for Success:
· Don’t Stir! The most critical step is pouring the hot water over everything and resisting the urge to mix it. The layers need to remain separate to work their magic.
· Hot Water is Key: Using very hot or boiling water helps the components start cooking immediately, creating the right texture.
· Trust the Process: When you take it out of the oven, it will look jiggly and saucy. This is normal! The resting time is non-negotiable for the perfect texture.
· Check for Doneness: The top should be a beautiful golden brown, and you should see thick, syrupy bubbles around the edges.
· Storage: Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven.
Enjoy this incredible, self-saucing dessert! It’s the perfect combination of pecan pie flavor and cobbler comfort.