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.
Good golly, Miss Molly! This is a seriously tasty treat. Four of us tried it while warm. Eyebrows were raised and “wows” were exclaimed. Absolutely amazing.
👏🤸♀️🎉 I felt the same way the first time I made it. I’m so happy you enjoyed it!!
Will make this again at the holidays instead of pecan pie as very similar in flavor and much easier! I did reduce the brown sugar from 1 1/2 cups to only 1 cup and still very sweet and crunchy caramelized. Used hottest water from the tap and baked up beautifully thick and crispy in my 9×13 nonstick metal cake pan.
Absolutely delicious! I noticed one comment about turning oven up to 375 to “finish” it because it wasnt done. I cooked at 350 for 30 minutes and the crust was a nice golden and toasted brown. The filling was a bit loose, wiggly, but have patience! When it cools, even slightly, it thickens nicely. I was tempted to not use all 1 1/2 cups of water because it seemed too wet, but glad I followed recipe exactly to get the right consistency in the caramel sauce. Thank you for this recipe. It always disappears at church dinners.
For some reason, I love cooking your recipes. It looks delicious, for sure this Pecan Cobbler is going to be on my table tonight. Thank you, Paula, for this simple yet delicious looking recipe.!
Should this be refrigerated or stay at room temp?
It can stay at room temp
Found this recipe a couple of weeks ago, and my gf loves it! I’ve actually made 3 in about 3 weeks time! 🤣 we all have a sweet tooth at my house! followed exact instructions and it came out great!!!!!!!
I’m so happy you like it. Thank you so much for commenting!
Be sure to use boiling water which the recipe does not specify or it is a watery mess
It doesn’t have to be boiling, just hot.