Pecan Cobbler

12 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Pecan Cobbler tastes like the best ever pecan pie and ready in half the time. Gooey, sweet pecan filling with a buttery biscuit topping, and no corn syrup!

This Pecan Pie inspired cobbler is next level goodness. Cobblers are great when you are craving a warm, gooey Pie Recipe topped with ice cream… without all the work!

Pecan Cobbler portion on plate


Whoever came up with easy as pie for simple tasks has surely never had a pie cobbler! Easier than pie, this Pecan Pie Cobbler recipe give you all the flavors you want with no rolling pie crust or waiting hours for the filling to set. And just like pie, the best way to enjoy Pecan Cobbler is with Vanilla Ice Cream.

Pecan Cobbler is so easy the crust and filling practically make themselves. The trick to this easy cobbler is the melted butter and boiling water. The hot water pushes the brown sugar down to the melted butter they form a caramel sauce. The boiling water also keeps the cobbler pastry from drying out as it bakes around the pecan filling.

This Pecan Cobbler recipe is just as rich and delicious as Pecan Pie. For the best Pecan Cobbler, be sure to use whole milk and real butter. The full fat dairy makes all the difference and since there are no eggs in this recipe, you can indulge a little! You could even swap in buttermilk for a really rich, decadent cobbler.

Pecan Cobbler steps before baking collage

There are a lot of ways to make this Pecan Cobbler recipe your own. You can even make it in a slow cooker for hot summer days or busy weekdays. Check out the variations below for different flavors, a cake mix (or brownie mix!) hack, and crockpot instructions.

Pecan Cobbler is an easy, crowd sized dessert, perfect for holiday get togethers and potlucks. Make sure to have some Vanilla Ice Cream and Whipped Cream to serve along with your cobbler. Drizzle Salted Caramel Sauce on top for an extra decadent holiday dessert.

Unlike fruit cobblers, you can reheat Pecan Pie Cobbler without worrying about the filling breaking down too much. Make it the day ahead of your party or event and pop in the oven to heat. To keep the cobbler topping from browning, tent the baking dish with foil before reheating in the oven at 325 degrees until warmed through.


Pecan Cobbler in baking dish, top-down view


  • Chocolate Pecan Cobbler: Sift 2 tablespoons unsweetened cocoa powder with flour for the cobbler batter. Cover pecan layer evenly with 4 tablespoons unsweetened cocoa powder.
  • Pumpkin Pecan Cobbler: Add ½ cup Pumpkin Puree and 1 tablespoon Pumpkin Pie Spice to the batter. Instead of Pumpkin Pie Spice, you can use 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon ground cloves.
  • Toffee: Sprinkle ½ brickle toffee bits over the pecan layer and ¼ cup over cake batter. Brickle toffee bits are the ones without the chocolate, but you could use chocolate toffee bits too! 
  • Nuts: Replace ½ the pecans with walnuts, cashews or peanuts which will soften at the same time as pecans. Toasted pecans or smoked pecans would also taste great!
  • Buttermilk: For a richer, tangy cobbler use 1 cup buttermilk in the cobbler batter, or use 1 cup full fat plain regular or greek yogurt.
  • Gluten Free: Easily make Gluten Free Pecan Cobbler with equal amounts gluten free flour such as almond flour or coconut flour.
  • Cake Mix Hack: Swap out the dry ingredients in the batter with a box of white, yellow, or chocolate cake mix. You can even use brownie mix for an ultra rich Chocolate Pecan Cobbler.

Pecan Cobbler portion on plate

Slow Cooker Pecan Cobbler

  • Melt butter and pour into the bottom of the slow cooker.
  • Cover butter with pecans.
  • Prepare cobbler mixture and spoon evenly over pecans and butter, careful not to stir or mix.
  • Sprinkle brown sugar over batter. Pour boiling water over everything, again without mixing.
  • Cover crockpot with lid and cook on high for 2-3 hours, or low for 4-5 hours.



  • Serve: Pecan Pie Cobbler can be at room temperature for up to 2 hours and is best served warm.
  • Store: Wrap the casserole dish with plastic wrap and refrigerate Pecan Cobbler for up to 4 days. Reheat in the oven at 325 degrees until warmed through.
  • Freeze: Cool Pecan Pie Cobbler completely before freezing in an airtight container for up to 2 months. Thaw the cobbler in the refrigerator overnight before reheating in an oven.

Pecan Cobbler in baking dish with spoon

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Pecan Cobbler

Pecan Cobbler tastes like the best ever pecan pie and ready in half the time. Gooey, sweet pecan filling with a buttery biscuit topping, and no corn syrup!
Yield 12 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/3 cup unsalted butter , melted
  • 1 cup pecans , coarsely chopped
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups light brown sugar , packed
  • 1 1/2 cups hot water


  • Preheat oven to 350 degrees.
  • Spray baking spray in a 9x13 baking pan, then pour butter into pan and sprinkle with chopped pecans.
  • In a large bowl whisk together the milk, vanilla and sugar.
  • Add in the flour, baking powder and salt and whisk until just combined.
  • Spoon batter over the butter and pecans, careful to not mix the butter in.
  • Sprinkle the brown sugar over the batter.
  • Gently pour the water over the batter and sugar.
  • Bake for 30-35 minutes. Cool for 10 minutes before serving.


Calories: 372kcal | Carbohydrates: 66g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 163mg | Potassium: 183mg | Fiber: 1g | Sugar: 53g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

Pecan Cobbler collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I do use almond milk from time to time but haven’t on this particular recipe. The nutty notes in almond milk as well as lower creamy levels will make a difference but I say go for it and please let us know how it turns out!

    1. Oh Oh!
      Nuts: Replace 1/2 the pecans with walnuts, cashews or peanuts which will soften at the same time as pecans. Toasted pecans or smoked pecans would also taste great!
      The nuts will soften. Haven’t experienced them being “soggy”? Perhaps a toasted or smoked pecan will be something you enjoy more?

  1. This recipe sounds delicious. I think I might take your suggestion of making a chocolate version & using brownie mix.

    Could you tell me how much sugar I should use if I do that?

    1. Dori, it’s going into the oven right after you add it, which should cause the water to start boiling if it’s already hot, so in the end it’s fine if the water is just hot instead of boiling.

      1. aHA…I see by the time stamp on your reply, that yes, you DO read comments & respond to them. Just a few things…

        1. I am going to make this tonight for e/one, along with an awesome main course & side dishes, but I’m glad you noted that it really doesn’t need to be BOILING H2O first of all.

        Because I didn’t see a video on this page, I went to Youtube to see if a/one had a similar recipe…to see how popular this dessert might be, & ALSO see if a/one explained just HOW to apply the water. A/way…

        The very first video showed a woman pouring it over the entire dish & it pretty much stays on top till e/thing gets heated up, so yes…her video helped, and your COMMENT here about NOT needing the water to be boiling helped immensely as well. Lastly…

        I found your link/recipe when I queried “Different fruit cobblers” believer it or not! Yeah…the available fruits this time of year are slim, but a/way, YOUR recipe popped up & w/o giving it a 2nd thought, I determined that THIS was going to be the show stopper tonight! lol

        Also, I wanted to see just when you may have loaded the recipe up online & was thinking that some of these folks who make the recipe (or similar?), may have used YOUR recipe actually. I don’t know, but I just skipped thru the one video to see if SHE used the water “trick” & see HOW she applied the water.

        This recipe of yours should be a HOME RUN by a/one’s standards, and I just have to catch my wife before she gets home & have her stop to get some vanilla ice cream to make this a GRAND SLAM home run! Thx for the recipe…quite unique & in all my years, I have never seen such a recipe, so this should really make for the small talk when the guests have opportunity to get with others!


  2. I think the peach comments are saying this could only get better it you threw in some peaches as well. It’s excellent as is, but umm umm, can you imagine a warm peach in that bite! Fantastic recipe and thank you for sharing. Best dessert in the house today – Thanksgiving Day 2022! (And it’s the only empty dessert dish thus far!)

  3. Where are the peaches in the recipe?
    Seems everything is there in the instructions except the peaches.

  4. I first tried pecan cobbler while visiting my sister in GA and I’ve been looking for a good recipe for a long time. This is delicious! I’m wondering how far in advance can this be made and then reheated? Does it have to be refrigerated after it cools? This would be a great addition to bring to family for the Thanksgiving dessert table!

    1. Chocolate & pecans is a no-brainer, yes! I would ask though…the recipe calls for 1.5 C, so did you adjust the sugar amount?

  5. The yummiest and highly addictive! Easy to throw together and the best recipe I have used to make pecan cobbler.

  6. Wow now this is a rich dessert, we enjoyed this with ice cream and couldn’t stop eating it, we seriously cleaned out the pan. This is the best way to serve dessert to a crowd.