This gooey, buttery, pecan-packed dessert combines the best parts of pecan pie and cobbler into one irresistible dish! Serve warm with vanilla ice cream for the ultimate comfort treat.
Ingredients
For the Filling:
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1 cup (200g) brown sugar, packed
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½ cup (120ml) pure maple syrup or corn syrup
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½ cup (120ml) heavy cream (or evaporated milk)
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¼ cup (60g) unsalted butter, melted
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1 tsp vanilla extract
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½ tsp cinnamon
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¼ tsp salt
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1½ cups (150g) pecans, roughly chopped
For the Cobbler Topping:
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1 cup (125g) all-purpose flour
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½ cup (100g) granulated sugar
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1½ tsp baking powder
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¼ tsp salt
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½ cup (120ml) milk
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¼ cup (60g) unsalted butter, melted
Optional:
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Vanilla ice cream for serving
Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Grease a 9×9-inch baking dish or deep pie plate.
2. Make the Filling
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In a bowl, whisk together brown sugar, maple syrup, cream, melted butter, vanilla, cinnamon, and salt.
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Stir in pecans, then pour into the prepared dish.
3. Make the Cobbler Topping
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In another bowl, mix flour, sugar, baking powder, and salt.
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Add milk and melted butter, stirring until just combined (small lumps are okay).
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Drop spoonfuls of batter over the pecan filling (don’t spread—it will puff up!).
4. Bake
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Bake for 35–40 minutes until the topping is golden and the filling bubbles at the edges.
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Let cool 10 minutes (it thickens as it cools).
5. Serve
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Scoop warm cobbler into bowls and top with vanilla ice cream.
Why You’ll Love It
✅ Easier than pie—no crust to roll!
✅ Caramel-like filling with crunchy pecans.
✅ Cobbler topping soaks up the syrup for the perfect bite.
Tips & Variations
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Extra decadent? Add ½ cup chocolate chips to the filling.
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Shortcut: Use store-bought pancake mix for the topping (adjust liquid as needed).
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Make ahead: Assemble (unbaked) and refrigerate overnight—bake before serving!
Dig in—this is pecan pie’s fun, fuss-free cousin!