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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- I’ve ‘met’ people from all walks of life and many different countries.
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- Additionally, blogging allows me to trade tips and techniques as well as gain knowledge.
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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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**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.
Can you use buttermilk in place of the whole milk?
I’ve never tried it with buttermilk.
Love this cobbler, been making it for years and always use light bown sugar. Is it brown sugar packed light? Or light brown sugar? Thank you.
You can use light or dark (I just always keep light) and packed to measure.
I interchange milk & buttermilk in my recipes often without any problems.
PHENOMENAL!! My BFF’s husband “loves” pecan pie, so when he took a bite of this, he was “over the moon” with joy (she hates to make anything with sugar, although it’s only her preference, and as such, her family doesn’t get too many desserts like this except when I’m at their house 🙂 ).
I love this unique spin on the classic pecan pie. Can’t cait to try it!
I was dying to add chocolate chips ala derby pie, but chickened out! Anybody tried that?
My family and I love this cobbler!! It’s delicious and easy to make. I wonder, however, if there would be any way this would work with fruit?
Yes, I have recipes of it with peaches and apples
Peach pecan cobbler https://www.callmepmc.com/peach-pecan-cobbler/
Apple cobbler https://www.callmepmc.com/best-caramel-apple-cobbler/
Or, you can sub any fruit you like in those recipes.
I made this yesterday to take to supper at my parents’ house. Let’s just say, it was extremely well received! My 98 year old Daddy said he liked it better than pecan pie. My sisters all wanted the recipe, so I shared the page link. And told them there were other good sounding cobblers and many other recipes here. I will no doubt be making this for our potluck at church in a couple of weeks.
Oh, I love this! Thank you so much for sharing the links and I’m so happy everyone liked the cobbler.
I have a question about the self-rising flour. I don’t have any, lol. What rising agent(s) can I sift in and how much? I don’t drive anymore and I already had groceries delivered for the next two weeks. I really want to make this Pecan Cobbler! My mouth is all set for it. Help!!!
This link >>> how to make self-rising flour will take you to the part in the post with the information for using all-purpose flour.
I love pecans so was excited to try this, albeit curious about the steps as they’re not typical in baking. I was pleased but not overly impressed. I will try it gain but will increase the quantity of pecans as it needed more, and will toast them first, as they tasted flat & not “toasted” as noted in the description. Also, the recipe did not indicate what type of pecan cut to use – only when I clicked on the link did I see it called for halves. Lastly, a reviewer commented not to overcook and that it would appear loose when done & would firm up. This should have been noted in the instructions as I did not really know what to expect when the timer went off at 32 minutes (I baked 10 extra minutes because it was so loose in the middle). I enjoyed it with good vanilla ice cream and will make again, but with a few modifications.
It doesn’t matter what cut of pecans you use.
Paula (and all), I used a combination of chopped pecans and the toasted finely chopped pecans from a major brand of pecans, and probably totaled a cup and a half. Making it again tonight for a family get-together and going to try also making it gluten free in a 9” pan with almond flour.
Thanks for your comment, Kristy. Will you let me know how the gluten free version is?
If you don’t like a recipe then don’t say anything at all. I’m just sure you are not the best baker out there. People and their negative comments. SHM. Just don’t make it again. So proud you are Ms. Perfect
I’m debating trying this because of the 3 cups of sugar. Is it sweeter than pecan pie? Thanks!
Not sweeter than, but equally as sweet. It’s about twice the size of a pie.
May help first timer’s to mention when mixing ingredients in small bowl, to only add the white sugar. Brown sugar is added on top of batter.