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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**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.
Wonderful recipe!! Thank you for sharing
I made this pecan cobbler and it was wonderful! I used Truvia instead of regular sugar and 1 cup of brown sugar instead and 1 cup of boiling water. It was awesome! Thank you!
This is what my son requests every Thanksgiving. After making it just once, it replaced pecan pie on our holiday table. So easy, and so delicious!
Thank you so much!
Just discovered this recipe and want to make it ASAP. In your notes you mention using all purpose flour and adding baking power and salt. Since your recipe calls for 1.5 of self rising flour, I would use 1.5 all purpose flour + 2.25 tsp of BP + 3/4 tsp of salt. Is that correct? I live way out in the country and really don’t want to have to drive to town for self rising flour. Thanks!
Yes, that’s correct.
Hi Paula, Do you think it would be ok to reduce the aamount of granulated sugar? Perhaps to one cup or just one half. I was also considering using coconut sugar in place of the granulated sugar.
I can’t guarantee it’ll turn out successfully with those changes. I haven’t tested it that way, the sugar makes the sauce so there may not be enough if you reduce it.
Why do you not use eggs in this recipe? I love pecan pie but it has eggs.
It’s just the way I developed it, this is the original pecan cobbler recipe that everyone has copied, I developed it with ‘cobbler’ in mind and none of my other cobblers have eggs. It as good as pecan pie, most people like it better.
Southern cobbler doesn’t typically have eggs in the batter. I tasted the batter and it tastes very much like the batter I use for all cobblers.
I live in a pecan prchard with few thousand trees on the property. I usually pick a bunch and swap out for deserts. I’m going to make this this evening. Just old country boy that like to cook every once in awhile thanks
Bein’ from Texas, pecans rule. My brother said he heard that pecans were used to make a cobbler. So, found this recipe and made it. He complained that I had added too much water. Think the problem was my three grown brothers scarfed it up as soon as it was out of the oven. We just needed to leave it in the oven maybe 5 more minutes and let it rest before eating! My two other brothers denied there was any problems. They LOVED the taste, especially when they added ice cream.
Hahaha, maybe he just wants you to make it again. It will def thicken as it cools.
Loved it but it’s Really sweet!
It’s almost too simple to be true. And it tastes amazing
Right? It’s so easy.