ORIGINAL PECAN COBBLER RECIPE
This post may contain affiliate links that won’t change your price but will share some commission.
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!
More original recipes you’ll enjoy!
- My Pound Cake series
- Two Step Fresh Peach Pound Cake
- 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!
Did you like this recipe? Please consider leaving a 5 rating and comment. As well, your 5-star rating helps others find our recipe when they do a Google search. Thanks for visiting Call Me PMc.
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 this be made in a crockpot?
I haven’t tried it in a slow cooker.
this is my new “go to” recipe. It is fabulous and gets raves anytime I make it! Thanks for making me appear to be a great baker! (hope my secret is safe lol)
This. Was. AMAZING. So happy I came upon this recipe. I followed it to a T-well except for the pecans, I added a few extra….-but otherwise followed every instruction and it was perfection. My husband and in-laws absolutely loved it so thank you so much! *I served it over blue bell vanilla ice cream to cut the sweeteness (yes it’s THAT rich) and it was delicious. Next time I may do a homemade bourban whipped cream to switch it up. So yummy!
Thank you!!I”m so happy you enjoyed it!
Hi Paula, I live in Colorado at 8500 feet. I cannot make a pecan pie up here. Do you think this recipe will work up here? I would like to know that it would. I didn’t read where anyone made it at high altitude. Thank you.
Hi Marie, I don’t have any experience with high altitude baking.
hi! at what temp do u recommend to serve it? can i serve it straight away when its still warm? 🙂 thanks!
My favorite is to serve it hot with vanilla ice cream, but honestly, it’s good at any temp.
I had pecan cobbler at a BBQ cookoff for the first time last night.
It was AMAZING. I just HAD to find a recipe and came here. This looks like it will fit the bill. I’m off to make it now.
I hope you like it, it doesn’t get any easier than this one 🙂
Wow – This is incredible! Diabetic suicide if you have trouble with that, but what a way to go. Had to substitute rum extract, no vanilla in the house. Will definitely make this again. Wish we had fresh pecans in MN…
As an avid foodie, I want to tell you that this pecan cobbler is one of the most delish, satisfying recipes I have ever made. We love pecan pie, but after serving it last night, I will not be making them soon. My husband raved! I served it warm with a scoop of vanilla ice cream. Wow!
Thank you so much!! It is probably my most favorite recipe because the ease of preparation and it’s so good. Listen I can’t make it often because I eat 1/3 of it each sitting.
I am writing this not as a consumer but a beloved relative of our hostess. I am dying to try this recipe. I almost cried when I read, ‘I will not be making them soon. My husband raved! I served it warm with a scoop of vanilla ice cream. Wow!’
Just wondering if this recipe (Pecan Cobbler) could be done in a slow cooker. It might come out more spongy, but it would stay warm. What do you think?
I think it would and have actually been meaning to try it in one. I’ll let you know if I do.
Try using almond flavoring instead of vanilla, or half almond/half vanilla. It’s my secret (not so much anymore) ingredient in anything that calls for vanilla. I’m going to try this recipe, I tried another pecan cobbler recipe that was very disappointing.
WOW just made this and it is fantastic!