Pecan Pie Cobbler

Pecan Pie Cobbler

This easy pecan cobbler recipe comes together in just 15 minutes of prep time and bakes for 45 minutes to create a delicious dessert that’s even better than traditional pecan pie. With a gooey, cake-like interior and crisp, buttery pecan topping, this is a crowd-pleasing treat that anyone can make.

What type of pecans work best?

Raw pecans work best to get that signature crunch in the topping. Avoid using roasted or candied pecans which tend to be softer.

Can I use all-purpose flour instead of self-rising?

Yes, substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt if you don’t have self-rising flour.

What if I don’t have vanilla extract?

You can omit the vanilla extract. The cobbler will still have plenty of flavor without it.

Can I substitute brown sugar?

Light or dark brown sugar works well. You can also use white granulated sugar if needed.

Should the water be boiling hot?

The water should be very hot, but not actually boiling. Hot tap water is typically sufficient. The hot water helps create the gooey interior texture.

How do I know when it’s finished baking?

It’s done when the topping is golden brown and the filling is bubbling around the edges, about 45-50 minutes.

Can it be made ahead?

Yes! Prepare through step 7, cover tightly, and refrigerate unbaked for up to 24 hours. Add 10 minutes to the bake time.

How long does the leftover cobbler last?

The leftover pecan cobbler will keep airtight in the fridge for 3-4 days.

What’s the best vanilla ice cream to serve with it?

A good quality vanilla bean ice cream is perfect. The vanilla flavor complements the pecan filling nicely.


  • 6 tablespoons (85g) unsalted butter
  • 2 cups (200g) raw pecans, coarsely chopped
  • 1 cup (125g) self-rising flour
  • 1/2 cup (120ml) whole milk
  • 1 3/4 cups (350g) light brown sugar, packed
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (355ml) hot water


  1. Preheat the oven to 350°F (180°C).
  2. Place 6 tablespoons of butter in a 9×13-inch baking dish and put it in the preheated oven just until the butter has melted. Remove from oven and set aside.
  3. Place pecans in a plastic bag and use a rolling pin to coarsely crush them, leaving some chunks. Set aside 1 cup crushed pecans for topping.
  4. In a large bowl, whisk together the flour, milk, brown sugar, salt and vanilla until well blended. The mixture will be very thick.
  5. Use a large spoon to scoop the batter in dollops over the melted butter in the baking dish, spacing evenly.
  6. In a small bowl, mix together the remaining 1 cup crushed pecans and 1 cup brown sugar. Sprinkle the pecan sugar mixture evenly over the batter.
  7. Slowly pour the hot water evenly over the entire dish.
  8. Bake for 45-50 minutes or until the topping is browned and bubbly. Let cool for 15 minutes before serving.
  9. Scoop into bowls and top with vanilla ice cream. Enjoy!


  • If you don’t have self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
  • Make sure water is very hot but not boiling to help create the gooey interior and crispy topping.
  • Let cobbler rest 15 minutes before serving so caramel sauce thickens slightly.

Enjoy this easy homemade pecan cobbler! The gooey cake-like interior pairs perfectly with the crunchy, buttery pecan topping.

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