ORIGINAL PECAN COBBLER RECIPE
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Rich and luscious, Pecan Cobbler is super simple to make. It is amazingly delicious, too! Pecan Pie Cobbler tastes like the best pecan pie you’ve ever had but BETTER!!
Yep, this is the original recipe that started the Pecan Cobbler rage. I understand, it’s a phenomenal recipe! This recipe has gooey sweet pecan pie filling with a buttery pastry biscuit top crust.
Pecan Cobbler
This Pecan Cobbler is a must-have on your dessert list! It’s packed with crunchy pecans and oozing with gooey caramel. The rich caramel sauce is created from
This dessert by far is one of the best desserts I’ve ever made. If it’s not the best, it’s in the top five for sure!
Pecan Pie Cobbler has a fluffy with a crisp top, crunchy from the pecans, and is self-saucing. Self-saucing simply means the ingredients create a sauce as it cooks. This is a result of layering the ingredients as I indicate in the recipe box below.
More about this Pecan Pie Cobbler recipe
Unlike most cobblers, this Pecan Cobbler is absent of any fruit. It’s rich and totally irresistible. Enjoy it plain or with a big scoop of vanilla ice cream.
- I do not recommend using margarine in place of the
butter , the caramel turn out the same using margarine. Stick with the real thing in this recipe. - I make this pecan cobbler with self-rising flour, I haven’t test it with
all-purpose flour . - Yes, this recipe has a lot of sugar. The sugar and
butter make the caramel sauce and it’s amazing!
Self-rising flour is
Tips and Recommendations
- I use whole milk.
- I cannot stress enough the importance of using real
butter . Do not use margarine. - As well, I do not recommend reducing either the brown sugar or the hot water in this recipe.
- Additionally, I don’t recommend reducing the amount of
butter . These three components are what make the sauce and it’s detrimental this ingredients as well as the amounts are correct.
Three days in the fridge. Store your cobbler in an airtight container in the refrigerator for up to 72 hours.
To reheat, you can reheat it either in the oven or the microwave. To reheat it in the oven, turn your oven to 350 degrees F and heat until the cobbler is heated through. Furthermore, for the microwave, cover it with a damp paper towel and reheat it in 30-second increments until heated through.
Favorite recipes that you’ll enjoy too!
Reasons I blog
- I’ve ‘met’ people from all walks of life and many different countries.
- I enjoy connecting with people.
- I enjoy sharing my passion.
- It allows me to network and builds friendships.
- I have learned to write better and research better.
- Additionally, blogging allows me to trade tips and techniques as well as gain knowledge.
- You will never be bored with blogging. There always something to do on the blog.
- Blogging has challenged me mentally and creatively.
- I can express my opinion.
- I wake up at night thinking about a post I want to create.
Blogging at times has put me out of my comfort zone. - Blogging challenges me to be better.
You’ll enjoy these cobblers too!
More original recipes you’ll enjoy!
- My Pound Cake series
- Two Step Fresh Peach Pound Cake
- Mile High Pound Cake
- Million Dollar Pound Cake
- Strawberry Cake
- Crock Pot Crack Chicken
- Ground Beef Mongolian Noodles
- Old Fashioned Blue Ribbon Pound Cake
- Captain Rodney’s Dip
- Dark Chocolate Brown Sugar Cookies
**Please note, I updated this recipe on 9/29/14. I tested the recipe using self-rising flour versus a cake mix and found the flour to be much better. The recipe reflects these changes.
This Pecan Pie Cobbler is one of my favorite desserts – to make and to eat! You are just not going to believe how easy it is!
Did you like this recipe? Please consider leaving a 5 rating and comment. As well, your 5-star rating helps others find our recipe when they do a Google search. Thanks for visiting Call Me PMc.
PECAN COBBLER
Ingredients
- 6 tablespoon butter no substitutions
- 1 cup pecans I like this brand
- 1 and ½ cup self-rising flour I like this brand
- 1 and ½ cup granulated sugar
- 2/3 cup whole milk more if needed
- 1 teaspoon pure vanilla extract I like this brand
- 1 and ½ cup brown sugar packed, light
- 1 and ½ cup water hot
Instructions
- Preheat oven to 350 degrees.
- Add butter to a 9×13-inch cake pan or casserole dish and melt in the oven.
- Once the butter is melted, sprinkle the pecans over the butter.
- In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix.
- Pour batter over butter and pecans, do not mix.
- Sprinkle brown sugar evenly over batter, do not stir.
- Carefully pour the hot water over the mixture; do not stir.
- Bake 30 to 35 minutes or until golden brown.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Your list is right on target with my feelings as well. I started blogging last year after I lost my job. It has helped me keep my sanity. The best part is meeting so many people from all over the world.
You would think since I live in the south, I would be familiar with this recipe but it is new to me. It is now at the top of the list of things I intend to make for my hubby. Pinning it to my Dessert board!
I made this recipe up as well as my Caramel Cobbler that’s prob why you haven’t heard of it. I’m all for easy recipes!
Can I add light Karo Syrup?
Paula, just wanted to comment on everyone who did not like the sweetness. If you add an egg, it will cut back on the sweetness. It is our secret to making pecan pie. On the bottle it says 2 eggs but if you add an extra one it makes a world of difference on the sweetness. Just thought you might want to try this. Keep up the good work. Have to go to grocery store to get some of the ingredients.
Hi Linda… where/when would you add the egg? In step 4? Where it says…” In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix”?
Hi Paula,
I'm sorry I accidentally put the wrong name on my first email to you.
This post will be featured tomorrow at Wednesday's Adorned From Above Link Party for Wednesday's Adorned From Above Link Party 23. Thanks so much for sharing this recipe. It looks delicious, and I loved reading your reasons for blogging.
You will find it tomorrow at http://www.adornedfromabove.com
Thank you for sharing every week.
Debi @ Adorned From Above
I totally agree with your list Paula. This looks amazing. I'm a Pecan kinda girl. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
Scrumptious! This GA Peach loves peaches! I like your blogging list, esp #10!
JoAnn
This cobbler looks incredible. I love anything with pecans. I heartily agree with your blogging list. My mind hasn't been in gear like this in years. Have a great week!
Blessings,
Nici
thanks for visiting my blog!! This looks lovely following on google +
What perfect timing. I just happened to have bought some fresh Georgia pecans from this years crop.
I agree about blogging. I've grown more creative and pay much more attention to detail when plating a dish.
Have a lovely day Paula.
Sam
Hi Sam,
Before I retired I was buying pecans by the case from a lady that traveled to Georgia every year to pick them up. Since I retired I no longer am in touch with her and would love to buy them if I could get them online. Would you happen to know if they have a website and if so could you provide it to me so that I can buy some? They are the best pecans you can buy. Thank you in advance!
I think many of us blog for those very same reasons. And that cobbler looks fantastic! Do you deliver?? 😉
How do you start a blog?
https://www.callmepmc.com/resources/start-blog/
I agree with most of your list! Your cobbler looks great, Paula 🙂
I’m from NY – and it’s apple season – do you think I could cook up some chopped apples and add to this pecan caramel cobbler – whats better than caramel apples – but a caramel apple cobbler?
https://www.callmepmc.com/best-caramel-apple-cobbler/
Can u make this the night before? Thinking about making for tomorrow, thanksgiving
yes you can
Can you mix it early then bake it just before serving?
I would not mix it early