If you’re looking for a dessert that takes the classic pecan pie to a new level of deliciousness, you’ve got to try this Pecan Pie Cobbler Recipe. It’s everything you love about pecan pie—rich, nutty, a little gooey—but with a fluffy, tender cobbler topping that makes each bite a little dream. I absolutely love how this turns out every time, and I’m excited to share my tips so you can nail it on your first try!
Why You’ll Love This Recipe
- Classic Meets Comfort: Combines the timeless flavors of pecan pie with the cozy texture of a cobbler topping.
- Easy to Make: Simple ingredients come together quickly, perfect for beginners or busy bakers.
- Crowd-Pleaser: My family goes crazy for this—it disappears fast at gatherings and holidays.
- Flexible and Fun: You can easily customize it or make it ahead, which makes it a go-to recipe in my kitchen.
Ingredients You’ll Need
The beauty of this Pecan Pie Cobbler Recipe is how the rich, buttery pecan filling pairs perfectly with the light and slightly spiced cobbler topping. When I shop for ingredients, I always pick fresh pecans and buttermilk to keep that perfect balance of flavors and texture.
- Gluten-Free Flour or All-Purpose Flour: For a tender, flaky cobbler topping; you can choose gluten-free for dietary needs.
- Baking Powder: Helps the cobbler rise and become fluffy, don’t skip!
- Ground Cinnamon: Adds warm spice notes that enhance the pecan pie flavors.
- Sugar: Sweetens the cobbler topping just right without overpowering.
- Vanilla Extract: Deepens flavor complexity in both layers.
- Kosher Salt: Balances sweetness and intensifies the overall taste.
- Cold Butter: Cut into the flour for crumbly, tender texture in your cobbler.
- Buttermilk: Gives a subtle tang and moist crumb to the cobbler batter.
- Fisher Pecans (chopped): Nuts are star players here—fresh chopped pecans add crunch and flavor.
- Corn Syrup: Creates that classic pecan pie gooey filling consistency.
- Light Brown Sugar (packed): Adds rich molasses undertones to the filling.
- Eggs (room temperature): Essential for binding and richness; make sure they’re not cold straight from the fridge.
- Ground Allspice: A subtle spice that complements cinnamon beautifully in the filling.
Variations
I like to keep the base recipe classic, but you can always personalize your Pecan Pie Cobbler Recipe to suit the season or your mood. Don’t hesitate to experiment a bit—that’s part of the fun!
- Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend with great success, and no one noticed the difference at my last dinner party.
- Maple Twist: Replace the corn syrup with pure maple syrup for a deeper, woodsy sweetness I discovered last fall—it’s divine.
- Chocolate Pecan: Add a handful of mini chocolate chips to the cobbler topping for a surprising twist that my kids beg for regularly.
- Spiced Up: Increase the allspice and add a pinch of nutmeg for a more complex, cozy flavor profile that I love during holiday seasons.
How to Make Pecan Pie Cobbler Recipe
Step 1: Prep Your Baking Dish and Filling
Start by preheating your oven to 375°F and buttering a 7×10 baking dish—make sure it’s at least 2 ½ inches deep because this cobbler rises nicely. Once that’s done, mix all the pecan pie filling ingredients in a large bowl. I always use room temperature eggs because it helps everything blend smoothly without clumping. Pour this luscious filling into your buttered dish, spreading it evenly. This filling is what makes the whole thing mouthwateringly decadent.
Step 2: Make the Cobbler Topping
In another bowl, whisk together your dry cobbler ingredients—flour, baking powder, cinnamon, sugar, and kosher salt. Here’s a little trick I learned: Cut the cold butter into the flour mixture using a pastry cutter or your fingertips. You want pea-sized crumbs that will give your cobbler its signature crumbly, tender texture. Then stir in the buttermilk and vanilla extract until just combined—don’t overmix or you’ll lose that light fluffiness!
Step 3: Assemble and Bake
Grab a spoon or a small ice cream scoop and drop even portions of the cobbler dough right over the pecan filling. Don’t worry about covering it completely; the topping will spread and bake into a beautiful golden crust. Bake for 40 to 45 minutes until the cobbler topping is golden and set, and filling is bubbly. You’ll know it’s ready when that sweet aroma fills your kitchen and the edges are slightly caramelized—this is always my favorite moment.
Remove from the oven and let it cool for a bit before serving—though honestly, I never can wait too long!
Pro Tips for Making Pecan Pie Cobbler Recipe
- Keep Butter Cold: I chill my butter even after cutting it into the flour—it keeps the topping crumbly, not greasy.
- Use Room Temperature Eggs: This helped me get a smooth filling texture and avoid curdling during baking.
- Scoop Evenly: Using a small ice cream scoop makes portioning the cobbler topping easier and ensures even baking.
- Watch for Doneness: Don’t rely solely on time—look for golden edges and a bubbly filling for perfect results.
How to Serve Pecan Pie Cobbler Recipe
Garnishes
When I serve this Pecan Pie Cobbler Recipe, I almost always top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. The cold creaminess contrasts with the warm, nutty filling beautifully. Sometimes, I sprinkle a few extra chopped pecans on top for that satisfying crunch and a little sparkle of roasted goodness.
Side Dishes
This cobbler is a dessert star on its own, but when I’m serving it at a dinner party, I like to pair it with light sides like a fresh mixed green salad or roasted vegetables to balance the richness of the dessert. It’s not a heavy meal if you keep things fresh and simple.
Creative Ways to Present
For holidays or celebrations, I like to bake individual portions in small ramekins baked inside a larger dish for added flair. Drizzling some homemade caramel sauce over the top makes it extra fancy—and believe me, it disappears fast! If you want to impress, serve slices on pretty dessert plates with a sprig of fresh mint or edible flowers.
Make Ahead and Storage
Storing Leftovers
I store leftover pecan pie cobbler covered tightly in the refrigerator. It keeps well up to 3 days. I love pulling it out for an after-dinner treat that tastes just as good as day one—sometimes even better because the flavors deepen.
Freezing
If you want to make this ahead for a big gathering, you can freeze it after baking. Wrap it really well with foil and plastic wrap to prevent freezer burn. When I tried this, I found it freezes beautifully for up to a month. Just thaw it overnight in the fridge before reheating.
Reheating
To reheat, I usually pop individual slices in the microwave for about 30-45 seconds, or warm a whole dish covered with foil at 350°F for 15-20 minutes to keep it moist. Adding a scoop of vanilla ice cream right after warming makes it feel freshly baked!
FAQs
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Can I make the Pecan Pie Cobbler Recipe ahead of time?
Absolutely! You can prepare the entire cobbler a day before baking, keep it covered in the fridge, and then bake it fresh when you’re ready. It also freezes well after baking, so you can make it weeks in advance and just thaw and reheat.
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What’s the best way to chop pecans for this recipe?
I recommend chopping your pecans by hand or with a food processor set to pulse mode. You want some small pieces for texture but avoid turning them into pecan dust, which will affect the crunch and texture of the filling and topping.
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Can I substitute ingredients if I don’t have buttermilk?
Yes! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes until it thickens slightly, then use it as a replacement. It gives the same tang and tenderizes the topping perfectly.
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Why is my cobbler topping dense instead of fluffy?
This usually happens if the butter wasn’t cold enough or if the batter was overmixed. Make sure to cut cold butter into the flour until pea-sized crumbs form and mix the buttermilk in gently just until combined to keep it light and fluffy.
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Is this recipe gluten-free?
It can be! Just swap the all-purpose flour for a gluten-free flour blend, and make sure your baking powder is gluten-free too. I’ve made this version for friends with gluten sensitivities and it worked perfectly without compromising taste or texture.
Final Thoughts
This Pecan Pie Cobbler Recipe is a special one for me because it took my love for pecan pie and turned it into a fun, easy-to-make dessert that my whole family adores. I hope you’ll give it a try and find it as comforting and exciting as I do. Whether it’s a cozy night in or a holiday feast, this cobbler is bound to become a favorite in your kitchen, too. Trust me, once you make it, you’ll see why I keep coming back to this recipe again and again!
Print
Pecan Pie Cobbler Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cobbler combines the rich, gooey texture of traditional pecan pie with a soft, buttery cobbler topping. Featuring a sweet pecan pie filling beneath a golden, cinnamon-spiced biscuit crust studded with chopped pecans, this comforting dessert is perfect for holiday gatherings and special occasions.
Ingredients
Cobbler:
- 1 ½ cups (1.1 cups) gluten-free flour or all-purpose flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 8 tbsp cold butter
- ¾ cup buttermilk
- 1 cup Fisher pecans, chopped
Pecan Pie Filling:
- 1 ½ cups corn syrup
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- 3 eggs, room temperature
- ¾ cup light brown sugar, packed
- 2 cups Fisher pecans, chopped
- ⅛ tsp ground allspice
- ½ tsp kosher salt
Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Butter a 7×10 inch baking dish that is at least 2 ½ inches deep to prevent sticking.
- Mix Pecan Pie Filling: In a large bowl, combine all Pecan Pie Filling ingredients including corn syrup, vanilla extract, ground cinnamon, eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt. Stir well until fully blended and pour the mixture evenly into the prepared baking dish.
- Prepare the Cobbler Topping Dry Ingredients: In a separate bowl, whisk together the gluten-free or all-purpose flour, baking powder, ground cinnamon, sugar, vanilla extract, and kosher salt.
- Cut in the Butter: Add the cold butter to the dry ingredient mixture and use a pastry cutter or your fingers to cut the butter into the mix until it resembles pea-sized crumbs.
- Add Buttermilk and Pecans: Pour in the buttermilk and stir just until the dough is moistened but still slightly lumpy. Then fold in the chopped Fisher pecans evenly through the dough.
- Add Cobbler Topping Over Filling: Using a spoon or scoop, place equal-sized dollops of the cobbler dough evenly over the pecan pie filling in the baking dish to create a rustic topping.
- Bake: Place the assembled cobbler in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling is set and bubbly.
- Cool and Serve: Remove from the oven and allow to cool slightly before serving. Enjoy warm to experience the perfect combination of gooey pecan pie filling and tender cobbler topping.
Notes
- Use cold butter to ensure a flaky and tender cobbler crust.
- Room temperature eggs help the pecan pie filling mix more evenly.
- Do not overmix the cobbler dough to keep it light and crumbly.
- This dessert can be served with vanilla ice cream or whipped cream for extra indulgence.
- For a gluten-free version, be sure to use gluten-free all-purpose flour.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of recipe)
- Calories: 410 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
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