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Pecan Pie Cobbler - A Sweet and Nutty American Classic

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Course: cake, Dessert, Pie
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350º F (180º C).
  2. 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.
  3. Sprinkle the chopped pecans over the melted butter and set aside.
  4. In a large bowl, whisk together the self-rising flour, granulated sugar, whole milk, and vanilla extract until the mixture comes together.
  5. Pour the batter over the pecans and spread it gently into an even layer. Do not mix the pecans into the batter.
  6. Sprinkle the brown sugar in an even layer on top of the cake batter, without mixing.
  7. Carefully pour the hot water on top of the brown sugar.
  8. Place the baking dish in the oven and bake for 30-35 minutes, or until the cake is golden brown.
  9. 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.