Pecan Pie Cobbler – This recipe hosts all the warm, comforting flavors of pecan pie without the fuss. There are no pie crusts to fiddle with, no filling to temper, just warm, ooey, gooey pecan goodness baked to perfection in your favorite casserole dish. 😉
Let’s talk cobbler. It’s one of my favorite things to bake because it’s practically magic. In this recipe, you layer melted butter and pecans below the cobbler batter, and then, just before baking, you pour boiling water over the whole dish. It sounds crazy and looks like a hot mess, but that’s the key to a beautifully textured cobbler.
Plus, this dessert is absolutely decadent. You’ll find a rich pool of thick caramel-like sauce underneath the soft cobbler and loads of crunchy, sugary pecans. It’s definitely a holiday-worthy dessert, but I make it all year round because it’s just that good.
Pie vs. Cobbler
Pecan Pie vs. Pecan Pie Cobbler
So you may wonder, what’s the difference between a pecan pie and a pecan pie cobbler recipe (sometimes called pecan pie casserole)? I’d say the number one difference is that pecan pie cobbler is way easier to make. Instead of making pie crust dough and then a pecan filling as you would with a pie, in a cobbler, you simply mix up the dough and the filling and toss them in a casserole dish. Instead of a flakey pie crust underneath, you get a crumbly cobbler dough on top that is ridiculously tasty. 😋
- Butter – You’ll need quite a lot of rich, moist butter for this recipe. It does have Southern roots, after all. 😜
- Flour – Get out your bag of flour! It’s what you’ll use for the cobbler dough. We’ll also add some baking powder for the rise.
- Sugar – Both granulated and brown sugar are needed to get that classic pecan pie taste.
- Milk – This is starting to sound like a cake recipe, isn’t it? You’ll need a cup of milk to get your cobbler consistency just right.
- Seasonings – Cinnamon, vanilla extract, and an optional teaspoon of rum extract give this dessert that classic warm fall flavor.
- Pecans – Of course, it wouldn’t be a pecan pie cobbler without a hearty portion of coarsely chopped pecans. The unique flavor is hard to beat.
How to Make Pecan Pie Cobbler
- Make the Base – Pour the melted butter into a 9″x13″ casserole dish and swirl it around to coat the base. Sprinkle ½ of the pecans over the butter. (Photos 1-2)
- Dry Ingredients – In a bowl, mix flour, cinnamon, granulated sugar, baking powder, and salt until thoroughly combined. (Photos 3-4)
- Wet Ingredients – Then add in the milk, rum, and vanilla. Stir until just combined (careful not to overmix your batter). (Photos 5-6)
Assemble and Bake
- Add Batter – Spoon the batter over the butter and pecans and spread gently with a spatula. Don’t stir or mix it. (Photos 7-8)
- Topping – Mix the brown sugar and the rest of the pecans in a small bowl. Then sprinkle the mixture evenly over the batter. (Photos 9-10)
- Hot Water – Next, carefully pour the hot water evenly over the top. Again, resist the urge to stir! (Photo 11)
- Bake uncovered for 30-35 minutes until it is nice and golden brown. (Photo 12)
- Serve with ice cream.
- Make this recipe for pecan pie cobbler gluten-free by replacing all-purpose flour with your fave gluten-free baking flour.
- Add some toffee if you really want to send your tastebuds into overdrive! 🤯 Add about half a cup of toffee bits to the brown sugar and pecan mixture that tops the cobbler just before pouring on the boiling water.
- Get creative with the nuts. Feel free to use other chewable nuts in this recipe. I’ve tried half walnuts and half pecans before and loved it.
Tips and Tricks
- There really is a science to making cobbler, so if you tend to wing it when baking (you know who you are 😂), try hard to follow each step in the order presented. It’s the only way to get the textures and flavors right.
- And while we’re on the science of cobbler, cool or warm water just won’t do, my friend. Only boiling water will create the shiny, crackly top layer on your cobbler that is perfectly crisp with a tender dough underneath.
This dish stores really well in the fridge, but can you freeze pecan pie cobbler? Absolutely, which is why it’s a great make-ahead dish. Simply store it refrigerated in an airtight container for 3-5 days or frozen for up to 3 months.
Slow-thaw frozen cobbler in the refrigerator overnight when ready to serve it. Reheat the refrigerated cobbler in a 275℉/135℃ oven for 10-15 minutes.
Serving and Storage Instructions
You can serve pecan pie cobbler warm because it’s heavenly fresh from the oven. But it also tastes great chilled straight out of the fridge. Either way, don’t forget to top it with some ice cream. 😋
Does pecan pie cobbler need to be refrigerated? It might be tempting to leave it out on the countertop, but with all that dairy, I don’t recommend it. Instead, store leftovers in an airtight container in the fridge and reheat them in the oven. You could reheat individual portions in the microwave.
Besides the glorious golden-brown hue the top should have, look for the filling to bubble around the edges. You can also use a food thermometer to check it. A cooked cobbler will have reached 200℉/95℃ in the center.
Pecan pie cobbler has a gooey lake of buttery sauce at the bottom when it’s cooked, but the beauty of this dish is the variety of textures. The cobbler itself will resemble a simple, slightly crumbly white cake, while the top will be crisp and crackly, thanks to the sugar and boiling water.
The two are similar, but the textures vary. Crumbles are much more…well…crumbly. 😂 Think streusel-topped coffee cake topping for a crumble. Another thing, cobblers are more on the cakey side and never feature oats like a crumble might.
What Goes With Pecan Pie Cobbler
Top it with a scoop of vanilla or homemade rum raisin pineapple ice cream to give it a surprising tropical twist. My favorite drink to pair with this dessert is a hot cup of coffee, but a chai tea latte would be amazing with all those warm fall flavors too.
More Decadent Pecan Dessert Recipes to Try
There you have it, my friend! Everything you love about pecan pie in a super simple recipe that whips up quickly and feeds a crowd. Want more decadent dessert recipes? Follow me on Instagram or Facebook. There’s plenty more where this recipe came from. 😉
Watch How to Make It
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Pecan Pie Cobbler
- ¾ cup (170g) unsalted butter, melted
- 1½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 3 teaspoons (14g) baking powder
- 1 teaspoon (4g) cinnamon
- ½ teaspoon (3.5g) salt
- 1 cup (240ml) milk
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (5ml) rum extract (optional)
- 2½ cups (315g) pecans, coarsely chopped
- 1 cup (213g) dark brown sugar, firmly packed
- 1½ cups (355ml) boiling water
- Preheat the oven to 350℉/177℃.
- Pour melted butter into a 9"x13" casserole dish and swirl it around to coat the base. Sprinkle ½ of the pecans over the butter.
- In a bowl, mix flour, cinnamon, granulated sugar, baking powder, and salt until well combined.
- Then add the milk, rum, and vanilla. Stir until just combined, but be careful not to overmix the batter.
- Spoon the batter over butter and pecans and spread gently with a spatula. Do not stir or mix.
- Mix the brown sugar and the rest of the pecans in a small bowl. Then sprinkle brown sugar and pecans evenly over the batter.
- Carefully pour the hot water evenly over the top; do not stir.
- Bake uncovered for 30-35 minutes, and it's nice and golden brown.
- Serve with ice cream.