This Pecan Pie Cobbler recipe is a beloved American classic that’s perfect for any occasion, from a family gathering to a holiday celebration. This dessert features a golden brown cake layer topped with a layer of chopped pecans, brown sugar, and hot water that creates a delicious caramelized sauce. With its crunchy texture and rich, nutty flavor, this Pecan Pie Cobbler is sure to be a crowd-pleaser.
This Pecan Pie Cobbler recipe has been a family favorite for years, and it’s not hard to see why. Every time I make it, my husband and kids can’t get enough of it! I remember the first time I made it for them – they were so impressed with the combination of the crunchy pecans, the sweet and gooey sauce, and the moist cake layer. It has become a staple in our household, and we love sharing it with friends and family.
“Why This Pecan Pie Cobbler is Worth Trying”
This Pecan Pie Cobbler recipe is worth trying because it’s a unique twist on the classic pecan pie that’s easy to make and always a crowd-pleaser. The combination of the crunchy pecans, the sweet cake layer, and the caramelized sauce makes for a delicious and satisfying dessert. This recipe is also versatile – it can be served warm or at room temperature, and it’s perfect for any occasion, from a casual family dinner to a fancy holiday celebration. With just a few simple ingredients, you can create a dessert that’s sure to impress.
Ingredients:
- 6 tablespoons (85 g) unsalted butter
- 1 1/2 cups (180 g) roughly chopped pecans
- 1 1/2 cups (180 g) self-rising flour
- 1 1/2 cups (300 g) granulated sugar
- 2/3 cup (160 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (330 g) packed brown sugar
- 1 1/2 cups (360 ml) hot water
Directions:
- Preheat the oven to 350º F (180º C).
- Place the 6 tablespoons (85 g) of butter in a 9×13-inch (23×33 cm) baking dish and put the dish in the oven to melt the butter.
- Sprinkle the chopped pecans over the melted butter and set aside.
- In a large bowl, whisk together the self-rising flour, granulated sugar, whole milk, and vanilla extract until the mixture comes together.
- Pour the batter over the pecans and spread it gently into an even layer. Do not mix the pecans into the batter.
- Sprinkle the brown sugar in an even layer on top of the cake batter, without mixing.
- Carefully pour the hot water on top of the brown sugar.
- Place the baking dish in the oven and bake for 30-35 minutes, or until the cake is golden brown.
- Remove from the oven and let cool for at least 15 minutes before serving.
Notes:
- Make sure to use self-rising flour for this recipe to ensure the cake layer rises properly.
- This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven before serving.
- For a gluten-free version, substitute the self-rising flour with gluten-free self-rising flour.
Conclusion:
Pecan Pie Cobbler is a delicious and unique twist on the classic pecan pie. This recipe combines the flavors of a traditional pecan pie with the texture of a cake, resulting in a dessert that is both gooey and crispy at the same time. The combination of buttery pecans, rich brown sugar, and warm vanilla flavors create an irresistible aroma that will fill your home with a sense of warmth and comfort. Plus, this recipe is quick and easy to make, making it the perfect dessert for any occasion. Give this recipe a try and watch as your family and friends come back for seconds!
Pecan Pie Cobbler - A Sweet and Nutty American Classic
Ingredients
- 6 tablespoons 85 g unsalted butter
- 1 1/2 cups 180 g roughly chopped pecans
- 1 1/2 cups 180 g self-rising flour
- 1 1/2 cups 300 g granulated sugar
- 2/3 cup 160 ml whole milk
- 1 teaspoon 5 ml vanilla extract
- 1 1/2 cups 330 g packed brown sugar
- 1 1/2 cups 360 ml hot water
Instructions
- Preheat the oven to 350º F (180º C).
- Place the 6 tablespoons (85 g) of butter in a 9x13-inch (23x33 cm) baking dish and put the dish in the oven to melt the butter.
- Sprinkle the chopped pecans over the melted butter and set aside.
- In a large bowl, whisk together the self-rising flour, granulated sugar, whole milk, and vanilla extract until the mixture comes together.
- Pour the batter over the pecans and spread it gently into an even layer. Do not mix the pecans into the batter.
- Sprinkle the brown sugar in an even layer on top of the cake batter, without mixing.
- Carefully pour the hot water on top of the brown sugar.
- Place the baking dish in the oven and bake for 30-35 minutes, or until the cake is golden brown.
- Remove from the oven and let cool for at least 15 minutes before serving.
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven before serving.
For a gluten-free version, substitute the self-rising flour with gluten-free self-rising flour.
