Classic Pecan Pie Cobbler 🥧✨
A gooey, buttery pecan pie filling baked under a golden, cake-like topping—served warm with vanilla ice cream for the ultimate comfort dessert!
Ingredients (Serves 8)
For the Filling:
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1 cup (200g) packed brown sugar
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½ cup (120ml) pure maple syrup (or dark corn syrup)
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¼ cup (60ml) melted butter
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1 tsp vanilla extract
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½ tsp cinnamon
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¼ tsp salt
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1 ½ cups (150g) pecan halves
For the Cobbler Topping:
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1 cup (125g) all-purpose flour
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½ cup (100g) granulated sugar
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1 tsp baking powder
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¼ tsp salt
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½ cup (120ml) milk
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¼ cup (60g) melted butter
For Serving:
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Vanilla ice cream
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Whipped cream
Instructions
1. Prep the Filling
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Preheat oven to 350°F (175°C). Grease a 9×9″ baking dish.
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Whisk brown sugar, syrup, melted butter, vanilla, cinnamon, and salt. Stir in pecans. Pour into the dish.
2. Make the Topping
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In a bowl, mix flour, sugar, baking powder, and salt.
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Add milk and melted butter, stirring just until combined (small lumps are okay).
3. Assemble & Bake
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Drop spoonfuls of topping over the pecan filling (don’t spread—it will expand!).
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Bake for 35–40 mins until golden and bubbly.
4. Serve Warm
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Let cool 10 mins, then scoop into bowls. Top with ice cream!
Tips for Success
✔ Toast pecans first for deeper flavor (350°F for 5–7 mins).
✔ Extra gooey? Add 2 tbsp molasses to the filling.
✔ Gluten-free: Use a 1:1 GF flour blend.
Why You’ll Love This
✅ Easier than pie—no crust to roll!
✅ Caramelized pecans in every bite.
✅ Perfect for holidays (or any day you crave dessert).
Storage: Keep covered at room temp for 2 days (reheat in the microwave).
Want chocolate-pecan cobbler? Add ½ cup chocolate chips to the filling! 🍫
Need a smaller batch? Halve the recipe and use a 6×6″ dish. 😊