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a large serving of gooey pecan pie cobbler in a dish with whipped cream and a bite taken out

Pecan Pie Cobbler

4.20 from 5 votes
Move over traditional pecan pie because this pecan pie cobbler is just as rich and gooey, without the pie crust. It's easy to make and features all the best fall flavors like pecans and a brown sugar caramel center.
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Prep Time15 minutes
Cook Time30 minutes
Cool Time30 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Author: Molly

INGREDIENTS

Pecan Pie Cobbler

  • 1/2 cup (113g) unsalted butter sliced into chunks
  • 1 1/3 cup (160g) all-purpose flour gluten-free if needed
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 2/3 cup (157ml) whole milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon fleur de sel or flaky sea salt
  • 1/4 cup (59ml) bourbon optional
  • 1 cup (213g) light brown sugar packed
  • 1 1/2 cups (188g) chopped pecans or pecan halves
  • 1 1/2 cups (355ml) boiling water
  • Homemade whipped cream and/or vanilla ice cream for serving

Vanilla Bean Whipped Cream

  • 1 cup heavy whipping cream
  • 2 Tablespoons granulated sugar
  • 1 vanilla bean seeds removed 1 teaspoon vanilla bean paste or vanilla extract works

INSTRUCTIONS

  • Preheat the oven to 350°F and set a large-rimmed baking sheet aside.
  • While the oven is preheating, place the butter in a 9x13-inch casserole dish and transfer the dish into the oven while it's preheating to melt the butter.
  • While it’s melting, whisk together the flour, granulated sugar, and baking powder. Whisk in the milk and vanilla until combined.
  • When the butter is melted, carefully remove it from the oven and whisk the salt and optional bourbon into the butter. Drop small Tablespoonfuls of the batter evenly over the melted butter mixture. Do not mix.
  • Sprinkle the pecans in an even layer over the batter then cover the pecans evenly with the brown sugar.
  • Boil the water in a saucepan over medium-high heat or microwave on high for about 1 minute. Carefully pour the very hot water evenly over the cobbler. Do not stir.
  • Carefully place the baking dish on a large rimmed baking sheet. Transfer the baking sheet and pecan pie cobbler to the preheated oven and bake for 30-35, or until the top is golden brown and looks dry and set.
  • Cool on a wire rack for 30-45 minutes before serving.
  • While it’s cooling, make the vanilla bean whipped cream. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla bean seeds on medium-high speed until medium peaks form, 3-4 minutes.
  • Serve the pecan pie cobbler warm with whipped cream and optional vanilla ice cream.

Recipe Equipment

9x13-inch (3 quart) casserole dish
Large-rimmed baking pan

Notes

*Nutrition information does not include whipped cream or ice cream for serving.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 70.8g | Protein: 4.8g | Fat: 27.1g | Cholesterol: 32.5mg | Sodium: 175.2mg | Fiber: 2.6g | Sugar: 51.5g | Vitamin A: 107IU | Vitamin C: 0.2mg
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