Pecan Pie Cobbler
Pecan Pie Cobbler is one of those cozy, crowd-pleasing desserts that tastes like fall in every bite. Think gooey pecan pie meets buttery cobbler, all baked into one warm, golden dish. Whether you’re planning a holiday feast or a simple Sunday supper, this is the dessert that’ll have everyone asking for seconds.
We love this recipe because it combines the deep caramel flavor of browned butter with the nostalgic comfort of a pecan pie. Plus, it’s surprisingly easy to make, no rolling out pie dough required! It’s perfect for when you want a show-stopping dessert without the stress.
If you love this recipe, you might also enjoy our Pecan Pie Cheesecake, Pecan Pie Cake, or Pecan Pie Muffins. They all bring that rich, comforting flavor we can’t get enough of.
Table of contents
Why You’ll Love This Recipe
- Browned Butter Magic: It adds a rich, nutty depth you won’t get from regular butter.
- Layered Perfection: The cobbler batter and pecan topping bake into gorgeous, gooey layers.
- Homemade Caramel Swirl: Maple syrup and cream turn into a luscious caramel drizzle.
- Effortless Elegance: It looks and tastes impressive, but comes together with pantry staples.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This pecan cobbler layers simple ingredients to create something magical. The base is a rich batter made with flour, sugar, and browned butter. Then, a sweet pecan filling is spooned over the top, finished with a swirl of maple caramel and a sprinkle of warm spices. The final bake brings everything together into a gooey, crisp-topped dessert that screams comfort.
Variations
- Chocolate Twist: Add ½ cup of mini chocolate chips to the pecan layer for a chocolate-pecan pie vibe.
- Bourbon Kick: Stir a tablespoon of bourbon into the pecan mixture for a boozy depth.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend for a wheat-free version.
- Nut-Free Option: Substitute chopped sunflower seeds or leave out the nuts entirely for a different texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the dry ingredients, stir in milk, then whisk in the browned butter.
- Whisk together the pecan filling and spoon over the batter.
- Make the maple caramel and swirl into the pecan layer.
- Mix cinnamon topping and sprinkle over everything.
- Bake the cobbler according to the directions.
- Allow the cobbler to rest 20 minutes before serving.
Expert Tips
- Brown the butter slowly, don’t rush it! You want golden specks and a nutty aroma.
- Don’t stir the layers once they’re in the pan; the magic happens during baking.
- Toast your pecans for an extra depth of flavor.
- Let it cool a bit before serving to help the layers set.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can make it a day ahead and warm it in the oven before serving.
It’s best fresh, but you can freeze it. Reheat in the oven for the best texture.
Warm with vanilla ice cream or a dollop of whipped cream.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pecan Pie Cobbler
Equipment
- 9×13 baking dish
- small saucepan
- large bowl
- Whisk
- medium bowl
- small bowl
Ingredients
Base
- 1 cup flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup butter browned
Pecan Topping
- 1 ½ cups packed brown sugar
- 3 large eggs
- 1 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 2 cups chopped pecans toasted if desired
Maple Drizzle
- ½ cup pure maple syrup
- 2 Tablespoons butter
- 2 Tablespoons heavy cream
- Pinch salt
Cinnamon mixture
- 2 Tablespoons granulated sugar
- ½ teaspoon cinnamon
- Pinch nutmeg
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a small saucepan, melt the ½ cup butter over medium heat.
- Continue cooking, swirling often, until golden brown specks form and it smells nutty (5–7 minutes).
- Set aside to cool slightly.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk until smooth.
- Slowly whisk in the cooled brown butter until combined.
- Pour this batter evenly into the prepared baking dish.
- In a separate bowl, whisk together brown sugar, eggs, corn syrup, and vanilla.
- Stir in the pecans.
- Gently spoon this mixture over the batter in the dish (don’t stir — the layers will bake into each other).
- In a small saucepan, heat maple syrup and butter until bubbling (2–3 minutes).
- Stir in cream and a pinch of salt; simmer briefly until slightly thickened.
- Drizzle over the pecan mixture and gently swirl with a knife for ribbons of caramel throughout.
- Mix the turbinado sugar, cinnamon, and nutmeg.
- Sprinkle evenly across the top.
- Bake for 40–45 minutes, until the center is just set and the top is golden. The cobbler should be slightly gooey in the middle.
- Let cool for at least 20 minutes before scooping.
- Serve warm with whipped cream or vanilla ice cream.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
