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!
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You’ll enjoy these cobblers too!
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**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!
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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.
I was just reading your peach cobbler recipe and it all sounds good but you forgot to mention how many peaches or weather to use fresh or caned peaches and when to add to the process. The receipt sounds good, please tell me, thank you.
This recipe is Pecan Cobbler (no peaches) just pecans and a caramel-like sauce. You can get my Peach Pecan Cobbler here> https://www.callmepmc.com/peach-pecan-cobbler/
Thank you! Can you make this ahead of time and then bake later so it will be fresh to serve it hot with ice cream?
No, I wouldn’t let it sit before you bake it. I usually bake it while we eat then serve hot. You could also warm it in the microwave before serving.
I have made this twice. The first time I thought the pecans were a bit damp. So this time I toasted them in the oven for 15 minutes and then added the butter to melt. We shall see. Either way this beats pecan pie any day!
We had a “soup off” for our family night @ church this evening. I didn’t make soup (my Prince made a crockpot of chili beans) but I made your pecan cobbler. I was looking around for Jesus b/c I was sure I had died & gone to heaven. Delish!!! And so simple. Thanks for sharing.
lol, Thank you!!!
Yummy! I took this to our Thanksgiving dinner yesterday, and I’ll be making it again. It was a very simple and easy to follow recipe. I didn’t have the correct tool to sift the flour so I used a handheld colander. The batter was a little thick at first, so I added more milk to thin it down to make it pourable like cake batter. From some of the other comments, I thought it might be too sweet, but I didn’t think so.
After 15 minutes in the oven, I pulled the pan out to rotate it. It was pretty jiggly, and I thought to myself that this isn’t going to work. After another 15 minutes, the recipe set and firmed up. I cooked it an additional 5 minutes for a total of 35.
Easy, rich, and delicious!
5 stars! Thank you!
I made the pecan cobbler 3 times. The first time it was wonderful. My oldest daughter doesn’t like pecan pie, but love,s the cobbler. She asked me to make it again. But I didn’t follow the recipe right. To let all of you know. Follow the recipe. This is the best cobbler. I added the brown sugar with the other dry mixture. BIG NO NO.
This is so damn delicious! The first time I made it, I was halving it, as there are only 2 of us…I screwed up and used the full 2/3 c milk in stead of 1/3…It still came out great! (Although it did bubble over a bit…thank goodness I had put the dish on a sheet pan before baking!) I have one in the oven right now making it correctly. I know my guests are going to love it! Thanks for such a fantastic, EASY, and “slap yo’ mamma” good recipe!
Thank you so much!! I’m so happy you like it.
I tried a pecan cobbler at a family reunion in New Johnson TN for the 1st time about a month ago. I googled recipes for pecan cobbler to try making this particular cobbler. I made it recently and it turned out great. I am making two today to serve at our monthly eating group and at a potluck at our church on Sunday. So simple to make and great tasting. It was just like the one that they had at our family reunion. I am a 77 year old man. If I can make it, anyone can make it.
I’m so happy you like it!!
I’m not sure what happened but mine came out very soupy. Like some the water was still standing on top do I just leave it longer or… ?
I made this pecan cobbler as a matter of fact it is still baking. At the end of 35 minutes the middle was still very jiggly is this a norm or should I continue Baking.
It will be a little jiggly but should be set and browned slightly when done. If the breading looks still uncooked give it 5 more minutes then test