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.
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- 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.
- I can express my opinion.
- 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
- Million Dollar Pound Cake
- Strawberry Cake
- Crock Pot Crack Chicken
- Ground Beef Mongolian Noodles
- Old Fashioned Blue Ribbon Pound Cake
- Captain Rodney’s Dip
- Dark Chocolate Brown Sugar Cookies
**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.
Awesome, amazing, divine recipe!!!!! I just wish I could increase the print size. My old eyes have a difficult time reading these 8(
I’m so sorry, Deb. I looked to see if I could change the font and couldn’t figure out how. I’m glad you like the cobbler though.
If you have word processing on your computer, you can copy the recipe and paste it into your microsoft word processing and then modify it from there and make the font larger. I do that all the time instead of just printing recipes.
Deb, I have a MAC and use Firefox Browser, maybe this can help the font size (I too have experienced eyes) on my keyboard I can ues the CMD key + the + or – key to increase or decrease font size. In my FF browser, I can go to VIEW>Zoom In / Out Hope this has helped.
Thank you, Leslie. I’m not familiar w/a MAC so thanks for sharing!
I saw this on pinterest and made this tonight. It was insanely delicious! Thanks for sharing!
Thank you, Alice.
Thank you for sharing this recipe. I always enjoy trying other people’s favorite recipes and really appreciate those who are kind enough to share with others. The recipe was very simple and easy to make, which I liked a lot. The cobbler was very sweet but I have a sweet tooth and liked that too. I’m just surprised that so many people have such high praise for this recipe. I enjoyed eating it but probably wouldn’t serve this to guests. While it’s a nice dessert, I wouldn’t make it again or share the recipe with others.
With all due respect, your comments are confusing. You talk about how much you enjoyed it but made a HUGE point of saying how you were amazed so many folks gave positive feedback and that it was something you wouldn’t share or make for others. Doesn’t make sense to me at all that you would take time to compliment the recipe, yet then deliver the blow of saying you won’t make it or share it with anyone. I’m sure the author is used to receiving all sorts of comments, but this seemed especially rude.
Sarah, not all recipes will please all people. Regardless, I would never tell the author of a recipe your feelings. Just don’t use it again. I shudder at the 3 cups of sugar, I plan to adjust the sugar to suit my needs. It sounds delish to me. If I don’t care for it, I wont’ share it with friends, but I *D* sure wouldn’t tell the author that. My opinion. To each his own.
Love this cobbler. My favorite dessert ever!
Thanks, mine too, Dena!
It’s in the oven now but I’m nervous because my batter wasn’t “pourable” – I had to drop it in spoonfuls. I guess I will find out soon enough if it works! Thank you for sharing.
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
i also used splenda brown sugar. it smells devine
This cobbler was very easy and looked exactly like your picture. But I am sorry to say it was sickening sweet. I won’t make it again.
OK! Just gave it a try! The flavor is A M A Z I N G !!!!! But, mine is swimming is liquid…even after being out of the oven for thirty minutes. I cooked it for a full 35 minutes! I’ve checked and rechecked to make sure I put the exact ingredients in. HELP!!!! I absolutely love the flavor!!!!!!!!!!!!
One more question! Recipe says it serves 8. Can I double and bake recipe in same pan!?!?!? Doing a very large dinner party! Can’t wait to try this!!!!
If you double, I would do it in 2 sep pans. I ‘think’ (but I haven’t tried it) it would not be the same/as good if it’s thicker.