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.
- I enjoy connecting with people.
- I enjoy sharing my passion.
- It allows me to network and builds friendships.
- I have learned to write better and research better.
- 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
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- Old Fashioned Blue Ribbon Pound Cake
- Captain Rodney’s Dip
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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.
I love your recipes
You made my day!!! Thank you so much!!
I was botted off he computer and when I got back on to your site, I saw that the recipe is called Pecan Pie Bread Pudding. Dahh, I dont know where I thought you had a recipe for peach cobbler. I am writting the recipe in my own cookbook. It looked so good, thats why I thought it was pecan, I didnt read the recipe right the first time. I will be looking for you on facebook.
I was botted off he computer and when I got back on to your site, I saw that the recipe is called Pecan Pie Bread Pudding. Dahh, I dont know where I thought you had a recipe for peach cobbler. I am writting the recipe in my own cookbook. It looked so good, thats why I thought it was pecan, I didnt read the recipe right the first time. I will be looking for you on facebook.
I was sent the picture on my facebook for a peach cobbler. After seeing the picture, I wanted to go into the web site it was on to get the recipe. I brought peaches home from S.Carolina in May and I cut the in slices and put them in a container to freeze. I was thinking of making the peach cobbler, but the only recipe I saw was for Pecan cobbler. Please, would you send me the recipee foe the peach cobbler??? Thank you
Love this site
Thank you so very much!!
Cant wait to try this. ..looks totally DELISH ,)
Just tried the pecan cobbler dump cake. Followed the directions to the letter. I think it’s advisable to tell folks to put their 9×13 pan on a cookie sheet. Mine bubbled over and is now a big mess in the bottom of my oven. The cobbler itself is great if you like very sweet and rich, but my family aren’t those folks. I will make it again but this time using less sugar both granulated and brown. I will place my 9×13 dish on a cookie sheet. Thank you for the recipe and will try other of your recipes I’ve read on your blog. I will definitely take this recipe when we have our monthly church get together. I know it will be loved.
I haven’t been able to find the recipe for Pecan Cobbler. Please send it to me.
It’s on this page right above where all the comments start. In a gray box.
Hi, thank you for the recipe and also your patience with the “comments” from some… very classy! Your efforts are appreciated Keep on blogging
I’m curious about the Pecan Measurements. It shows 1 cup. Is this 1 cup halves? or pieces? Do you by chance have a Weight – ounces or grams of how much to use? Thanks. Looking forward to making this for our Quilting Bee
Leslie, I used whole pecans. I don’t have any pecans right now or I’d weigh them, but a few extra or less in this recipe really won’t make a difference. Just make sure they cover the bottom of the pan pretty evenly and you’re good to go.
*giggles* now I’m being silly, the half pecan right? The whole pecan that comes right out of the shell in 1 section that has two halves to it that most a split and called halves, Just wanting to clarify
DUMB D DUMB DUM!!!