Pecan Pie Cobbler, Don’t Lose This Recipe

Step 3: Make the Cobbler Topping

In a separate bowl, combine flour, sugar, baking powder, and salt.
Stir in the melted butter, milk, and vanilla extract until a soft, thick batter forms. Be careful not to overmix; you want the topping to be light and tender.

Step 4: Assemble the Cobbler

Using a spoon or ice cream scoop, drop spoonfuls of the cobbler batter over the pecan filling. Don’t worry about covering the filling completely; the topping will spread as it bakes.
Lightly spread the batter in a few places if necessary, leaving some gaps where the pecan filling can peek through.

Step 5: Bake the Cobbler

Place the cobbler in the preheated oven.
Bake for 45–50 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
The filling should be bubbly, and the pecans slightly caramelized on top.

Step 6: Cool and Serve

Allow the cobbler to cool for at least 15 minutes before serving. This lets the filling set slightly for perfect slices.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips for Success

Pecans: Lightly toast the pecans beforehand to enhance their flavor.
Sweetness: Adjust the brown sugar if you prefer a less sweet dessert.
Topping texture: For a crispier top, sprinkle a little sugar over the batter before baking.
Make ahead: The cobbler can be assembled a few hours before baking and stored in the fridge until ready.

Why You’ll Love This Recipe

Combines the rich, caramel-like pecan filling with a fluffy cobbler topping.
Easier and faster than traditional pecan pie but just as decadent.
Perfect for holidays, potlucks, or cozy nights in.
Pairs beautifully with ice cream, whipped cream, or even a drizzle of caramel sauce.

This Pecan Pie Cobbler is one of those recipes you’ll want to keep forever. It’s sweet, nutty, and comforting—all in a single dish that’s easy to make but impressive enough to serve to guests.

If you want, I can also create a step-by-step visual guide with pictures for each stage, so it’s even easier to follow. That would make this recipe super fail-proof.

Do you want me to do that?