If you’re a fan of pecan pie, you’ll fall head over heels for this Homemade Pecan Pie Cobbler. It takes the rich, nutty flavor of classic pecan pie and pairs it with a soft, biscuit-like topping that adds a delightful texture. The combination of warm, gooey pecan filling and the fluffy biscuit crust makes this dessert a cozy favorite, perfect for any occasion, from family gatherings to holiday feasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup pecans, chopped
1/2 cup light corn syrup
1/2 cup brown sugar
2 large eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
Directions
I begin by preheating the oven to 350°F (175°C).
In a medium mixing bowl, I whisk together the flour, baking powder, salt, and sugar until everything is well combined.
Next, I add the milk, melted butter, and 1 teaspoon of vanilla extract to the dry ingredients. I stir everything together until just combined and set it aside.
In a separate large bowl, I mix the chopped pecans, corn syrup, brown sugar, eggs, cinnamon, nutmeg, and the remaining 1/2 teaspoon of vanilla extract. I stir it until the mixture is smooth.
I then pour the pecan mixture into a greased 9×9-inch baking dish, spreading it out evenly.
Using a spoon, I drop spoonfuls of the biscuit batter on top of the pecan mixture, gently spreading it out.
Now, it’s time to bake! I place the dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the pecan filling is bubbling.
Once it’s done, I let the cobbler cool for a few minutes before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Variations
While I love this classic pecan pie cobbler as it is, there are plenty of ways to mix things up. You could try adding chocolate chips to the pecan filling for a decadent twist or swapping out the pecans for walnuts if that’s what you have on hand. You can also experiment with different spices—adding a pinch of allspice or ginger could give the cobbler a new depth of flavor. For an extra rich treat, a scoop of vanilla ice cream on top wouldn’t hurt!
Storage/Reheating
This pecan pie cobbler can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I like to microwave individual servings for 20-30 seconds, or I warm it up in the oven at 350°F (175°C) for about 10 minutes to keep the topping soft and the filling bubbly.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the pecan filling and biscuit batter separately and store them in the fridge for up to a day before baking. Just assemble everything and bake as directed when you’re ready to serve.
Can I use a different type of nut in this cobbler?
Absolutely! While pecans give this dessert its signature flavor, you could substitute walnuts or even almonds for a different twist.
Can I use self-rising flour instead of all-purpose flour?
If you only have self-rising flour, you can use it, but you’ll need to adjust the amount of baking powder. I’d suggest reducing the baking powder to about 1 teaspoon, as self-rising flour already contains some leavening.
Is this dessert gluten-free?
This cobbler is not gluten-free as it contains all-purpose flour. However, you could try using a gluten-free flour blend as a substitute. Just be sure to check the measurements and adjust as needed.
Can I make this in a different-sized pan?
Yes, you can! If you use a different-sized pan, the baking time might vary. For a larger pan, the cobbler may need less time to bake, while a smaller pan will require more. Just keep an eye on the top and filling to make sure it’s golden brown and bubbly.
Conclusion
Homemade Pecan Pie Cobbler is the perfect combination of two classic desserts, making it an absolute crowd-pleaser. I love how easy it is to make, yet it feels special enough for a holiday gathering or family dinner. The rich, gooey filling and soft, biscuit-like topping are a match made in dessert heaven. Whether you stick to the classic version or get creative with variations, this recipe is sure to become a favorite in your kitchen!
📖 Recipe:
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Homemade Pecan Pie Cobbler
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful dessert combining the rich, nutty flavors of pecan pie with a soft, biscuit-like topping. Warm and gooey, it’s perfect for any occasion.
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup pecans, chopped
1/2 cup light corn syrup
1/2 cup brown sugar
2 large eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the milk, melted butter, and 1 teaspoon of vanilla extract to the dry ingredients and stir until just combined. Set aside.
- In a separate large bowl, mix the chopped pecans, corn syrup, brown sugar, eggs, cinnamon, nutmeg, and the remaining 1/2 teaspoon of vanilla extract. Stir until smooth.
- Pour the pecan mixture into a greased 9×9-inch baking dish, spreading it out evenly.
- Drop spoonfuls of the biscuit batter on top of the pecan mixture, gently spreading it out.
- Bake for 40-45 minutes, or until the top is golden brown and the pecan filling is bubbling.
- Let the cobbler cool for a few minutes before serving.
Notes
Can substitute walnuts or almonds for pecans.
Can add chocolate chips to the filling for extra richness.
For a different flavor, experiment with spices like allspice or ginger.
For extra indulgence, serve with vanilla ice cream.
Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
