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.
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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.
Made this exactly per instructions, and it was delicious. My questions is it seemed a but soupy. I even put it in the refrigerator to try to get the sauce to thicken up. Any ideas? Cooked it 40 minutes.
Do you think I could halve this recipe and make in an 8 x 8 pan? It’s just not practical for me to prepare the 9 x 13 size.
Thank you!
Yes I do think it can be halved
Made a few changes. I used one cup of granular Swerve instead of 1 1/2 cups white sugar. I used 1 1/2 cup of brown sugar Swerve instead of regular brown sugar. This kept the flavor without the insulin rush and calories. I also used gluten-free flour with baking soda and salt. My husband and I thought it tasted great. Next time I will increase the amount of pecans. One cup is not enough.
I had to raise the temperature on mine to 375 so we could finish cooking. I did 350 30 to 35 minutes it did nothing for mine.
Hey there, you probably need to calibrate your oven. https://www.callmepmc.com/how-to-calibrate-your-oven/
Made this yesterday for our family Thanksgiving and we scraped the bottom of the dish! It is VERY sweet, but everyone loved it!
Do you think this recipe would work if I used margarine? hee hee, just kidding. Looks absolutely scrumptious!
Is there any way to turn the basic recipe into a peach cobbler? I love the crust!
I have this recipe: https://www.callmepmc.com/peach-pecan-cobbler/
Can this be prepared a day ahead and baked the next day?
I don’t recommend it.
Can you use Almond milk instead of whole milk in the Pecan Cobbler?
Yes, but it will not be a creamy
I had this at a restaurant and was glad to find receipt. Itsy sister’s favorite.i will make it for our 4th of July family gathering.