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Overhead image of pecan pie cobbler in an oval casserole dish with 3 scoops of ice cream.

Pecan Pie Cobbler

This easy pecan pie cobbler combines a soft, cinnamon-spiced batter with a gooey brown sugar pecan topping. A cozy twist on the classic pie—no rolling required
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Course: Dessert
Cuisine: American
Keyword: pecan pie cobbler
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 472kcal
Author: Karen

Equipment

Ingredients

Cobbler Base

Topping

  • 2 cups chopped pecans
  • ½ cup brown sugar
  • ½ cup hot water

Instructions

  • Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  • In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. Add in the milk, vanilla extract, and melted butter, stirring until a smooth batter forms.
  • Pour the batter into the prepared baking dish and spread it evenly across the bottom.
  • In a separate bowl, combine the pecans and brown sugar. Stir in the hot water until the mixture is evenly coated and sticky.
  • Spoon the pecan topping evenly over the cobbler batter, drizzling leftover syrup over top.
  • Bake for 40 to 50 minutes, or until the cobbler is set and the top is golden brown.
  • Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.

Notes

  • Chopped pecans work great for easier scooping, but pecan halves offer a more classic pecan pie texture.
  • This easy dessert combines the gooey richness of pecan pie with the comfort of a warm cobbler—all with just a few simple ingredients.
  • Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Best served warmed up.

Nutrition

Calories: 472kcal | Carbohydrates: 58g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 310mg | Potassium: 290mg | Fiber: 3g | Sugar: 42g | Vitamin A: 216IU | Vitamin C: 0.3mg | Calcium: 112mg | Iron: 2mg
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