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.
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- 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!
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- Mile High Pound Cake
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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.
Salted or unsalted butter?
I use salted
This pecan cobbler was a big hit at my house tonight! I followed the recipe to the letter and it came out perfect! They gobbled the entire cobbler up before it even had time to cool!
Thank you! I just can’t stop eating it once I start. 😉
Could you use Almond flour in place of the SR flour? I’m on a low carb diet and I’m trying to find ways to convert recipes to low carb as much as possible. Let me know soon as you can please and thank you. Would love to try this.
Debi, I honestly don’t know. I’ve tested several recipes with almond flour and I haven’t had much luck with them. I just haven’t like the taste and texture.
For the milk, could I use heavy cream, or buttermilk instead?
Not buttermilk. Heavy cream would work, but it’s REALLY RICH with whole milk
Pinterest has blocked us from pinning anything from your site as they say it may lead to spam. Any thoughts?
It was this particular post for some reason but it’s fixed now. https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/
Can I use buttermilk instead of whole milk?
I haven’t tried buttermilk, and I’m not sure it would work since it’s is so tangy
Is the cobbler supposed to he jiggly after 35 minutes?
It will be jiggly in the center, but browned and the crust looks cooked. It will have some jiggly because of the syrup.
Plan on making this dessert for Mother’s Day sunday and looking forward to adding it to my favorite recipe diaries. Looks so good and I already have the ice cream as a topper.
I’ve made this recipe so many times and it’s always amazing … any way I can make it in individual ramekins for a party ?
There is a recipe for raspberry jam breakfast bar, I was wondering if that crust would work for the pecan cobbler crust. You mix up pecans, coconut(unsweetened) flour, brown sugar, in a food processor until you have a very fine grain, and of course the butter and egg. Would that be to much of pecans and sweet?
You’d just have to experiment with it. I haven’t tried it that way