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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.
Course Dessert
Cuisine Southern
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 8
Calories 646 kcal
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.
Serving: 1 square | Calories: 646 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 40 g | Saturated Fat: 13 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 17 g | Trans Fat: 1 g | Cholesterol: 47 mg | Sodium: 171 mg | Potassium: 394 mg | Fiber: 4 g | Sugar: 48 g | Vitamin A: 607 IU | Vitamin C: 0.3 mg | Calcium: 158 mg | Iron: 2 mg