Easy Pecan Pie Cobbler

Ice cream on top and beside some pecan pie cobbler.

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This easy Pecan Pie Cobbler combines a rich, gooey pecan filling with a delicious cobbler topping. A comforting homemade dessert perfect for any occasion!

Prep Time30

Cook Time30

Resting Time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 398kcal

Author: Rosemary Molloy

Ingredients

½ cup butter (cubed)
1⅓ cups all purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup milk (whole or 2%)
1 teaspoon vanilla extract
1½ cups coarsely chopped pecans
1 cup brown sugar packed
1½ cups boiling water

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Place butter in a 9x13 inch / 23x33 cm baking pan, heat the pan in the oven until the butter has melted, approximately 3-5 minutes.
In a large bowl whisk together the flour, granulated sugar, baking powder and salt. Stir in the milk and vanilla until combined (if too dry add a bit more milk).
Carefully remove the baking pan from the oven, transfer the batter over the melted butter, sprinkle the chopped pecans on top, then sprinkle the brown sugar over the pecans. Slowly pour the boiling water over the top (do not stir).
Bake for approximately 30-35 minutes or until golden brown. Cool the pan on a wire rack for about 25-30 minutes before serving, it will thicken while it cools. Serve warm with a scoop of vanilla ice cream. Enjoy!

Notes

To store

Allow the cobbler to cool, then cover and refrigerate for up to 3-4 days. Reheat in the microwave or oven until warmed through.

To freeze

Freeze the baked cooled cobbler in a freezer safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat before serving, the topping may soften slightly.

Nutrition