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!
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.
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.
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VARIATIONS ON PECAN COBBLER
- 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.
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.
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HOW TO STORE PECAN COBBLER
- 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.
- 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.