If you’re anything like me, once the leaves start turning and the air gets that little crisp chill, your baking instincts kick in full force. Fall is the perfect excuse to fire up the oven and fill the house with warm, sweet aromas. And when it comes to comforting autumn desserts, this Pecan Pie Cobbler is an absolute must-try. Imagine all the gooey, nutty magic of a classic pecan pie—now picture it with a golden, fluffy cobbler topping that practically melts into the buttery filling. Yeah, it’s as good as it sounds.
This recipe brings together two favorites: the rich, caramelized base of a pecan pie and the homey, soft topping of a cobbler. It’s one of those desserts that feels rustic and unfussy but still makes a big impression on your holiday table. Whether you’re hosting Thanksgiving or just cozying up for a weekend treat, this cobbler is a winner.
I made this for a fall potluck last year, and let me just say—it was one of the first dishes to disappear from the dessert table. People love how it has all the best parts of pecan pie, but with that added spoonable, comforting texture of a cobbler. Plus, you don’t have to fuss with pie crust, which is always a win in my book.
Let’s get baking!
Ingredients You’ll Need
For the Filling:
1 cup light corn syrup
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup chopped pecans (plus extra for garnish)
1/2 cup melted unsalted butter
For the Cobbler Topping:
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
Optional Garnishes:
Vanilla ice cream
Whipped cream
Caramel sauce
Step 1: Prepare the Filling
Start by mixing together the ingredients for that gooey pecan pie-inspired filling. In a large bowl, whisk the corn syrup, sugar, eggs, vanilla extract, and salt until everything is smooth and glossy. You want the mixture to be well combined, but don’t overthink it—just make sure there are no streaks of egg or sugar hanging around.
Once that’s ready, stir in the chopped pecans and melted butter. The butter gives the filling its rich, indulgent flavor, and the pecans bring in that nutty crunch we all know and love. Set the bowl aside while you work on the topping.
Step 2: Make the Cobbler Topping
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Then pour in the milk and vanilla extract, stirring just until you’ve got a thick batter. Don’t overmix here—just enough to get everything combined.
The batter will be a little pourable but still thick, which is perfect. This is what’s going to rise up and create that soft, slightly crisp topping as it bakes over the filling.
Baking, Serving, and Pro Tips
Now that our pecan pie filling and cobbler batter are ready, it’s time to bring everything together and let the oven work its magic. This next part is where that irresistible golden top meets the bubbling, caramel-rich filling—and trust me, it smells just as good as it tastes.
This cobbler is meant to be simple and satisfying. It’s not about perfect lines or delicate crusts—it’s about warm comfort in every bite. Let’s get to the assembly and baking, and then I’ll walk you through a few of my favorite tips and tweaks to make it your own.
Step 3: Assemble the Cobbler
Start by preheating your oven to 350°F (175°C). While that’s heating up, go ahead and grease a 9×13-inch baking dish with butter or non-stick spray. This helps make cleanup easier and gives that bottom layer a little extra buttery love.
Next, pour your pecan filling into the dish and spread it out so it’s nice and even. It might look a little thin, but don’t worry—it thickens up beautifully as it bakes.
Now comes the fun part: drop spoonfuls of the cobbler batter over the top of the filling. Don’t try to spread it out or smooth it—you want those little lumps and pockets. As the cobbler bakes, the batter will puff up and shift, creating that signature rustic topping that looks (and tastes) amazing.
Step 4: Bake the Cobbler
Slide the baking dish into your preheated oven and bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Keep an eye on the top—if it starts to brown too quickly (this can happen in some ovens), loosely tent the dish with a sheet of aluminum foil during the last 10-15 minutes of baking. This way, the top finishes baking without getting too dark.
The edges will bubble and caramelize, and the top will turn a lovely golden color with just a slight crust on the outside. That contrast between soft, cakey cobbler and gooey pecan filling? Pure dessert heaven.
Step 5: Cool and Serve
Once it’s out of the oven, let the cobbler cool for at least 15 to 20 minutes. This helps the filling set up a bit so you can scoop it easily. Don’t skip this step—it makes a big difference in texture.
Just before serving, sprinkle some extra chopped pecans over the top for a little crunch and visual flair. And if you’re really going for it (which, let’s be honest, you should), add a scoop of vanilla ice cream, a swirl of caramel sauce, or a dollop of whipped cream.
This dessert shines warm from the oven, but it’s also fantastic the next day, reheated in the microwave or oven until warmed through.
Tips, Variations, and Make-Ahead Ideas
1. Toast the Pecans – For even more flavor, toast your pecans in a dry skillet or oven before adding them to the filling. Just a few minutes will enhance their nuttiness.
2. Use Dark Corn Syrup – If you prefer a deeper, more molasses-like flavor, swap light corn syrup for dark. It gives the filling a richer color and taste.
3. Add a Hint of Bourbon – A tablespoon of bourbon stirred into the filling brings out the caramel notes and gives the cobbler a warm, subtle kick.
4. Gluten-Free Option – Swap the all-purpose flour in the topping for your favorite gluten-free baking mix (make sure it includes xanthan gum or a binder). It works beautifully with minimal adjustments.
5. Serve It Cold – While warm is the go-to, don’t underestimate how good this is chilled the next day. The filling firms up a bit more, and it’s still so flavorful.
6. Make Ahead – This cobbler can be baked the day before and reheated at 300°F for about 15-20 minutes. It also freezes well—just thaw and reheat before serving.
FAQ and Final Thoughts
We’ve mixed, baked, and drooled a little over this gooey, golden Pecan Pie Cobbler—but before we wrap things up, let’s answer some of the most common questions I get about this recipe. Whether you’re wondering about substitutions or how to store leftovers, I’ve got you covered. And then we’ll close things out with a few final thoughts on serving and sharing this cozy dessert.
Frequently Asked Questions
1. Can I make pecan pie cobbler ahead of time?
Yes! This cobbler is a great make-ahead dessert. You can bake it up to a day in advance and store it covered in the fridge. Just reheat in the oven at 300°F for 15–20 minutes before serving. The topping will stay soft and the filling will warm up beautifully.
2. Can I use a different type of nut?
Absolutely. While pecans are classic, you can swap them out for walnuts if you prefer. You’ll get a similar texture and nutty richness. Just make sure to chop them roughly so they blend well with the filling.
3. What’s the best way to store leftovers?
Let the cobbler cool completely, then cover it tightly with plastic wrap or transfer to an airtight container. It’ll keep in the fridge for up to 4 days. Reheat individual servings in the microwave or warm the entire dish in the oven before serving.
4. Can I freeze pecan pie cobbler?
Yes, it freezes well. Let it cool completely, then cover tightly with foil or transfer to a freezer-safe container. When ready to enjoy, thaw in the fridge overnight and reheat in the oven at 300°F until warmed through.
5. Is there a way to make this less sweet?
If you prefer your desserts a little less sweet, you can reduce the granulated sugar in the filling by about 1/4 cup without affecting the texture too much. You could also use unsweetened whipped cream or skip the caramel drizzle on top to balance the flavors.
6. What if I don’t have corn syrup?
If you’re avoiding corn syrup, you can substitute it with a mixture of 1 cup maple syrup or honey with a tablespoon of flour to help thicken the filling. The flavor will be slightly different—more earthy and rich—but still delicious.
7. Can I make this in a smaller baking dish?
You can, but you’ll need to adjust the baking time. For an 8×8 or 9×9 dish, start checking around 30–35 minutes. The topping should be golden and the filling bubbly.
Final Thoughts: Comfort in Every Spoonful
There’s something so nostalgic about the flavors in this Pecan Pie Cobbler. It brings back memories of fall dinners, family get-togethers, and chilly evenings curled up with a warm dessert and a blanket. It’s that kind of recipe—simple, comforting, and always a crowd-pleaser.
What I love most is how flexible it is. You can dress it up with ice cream or caramel sauce, or just enjoy a spoonful straight from the baking dish (I won’t judge!). It’s easy enough for a casual dinner but special enough to earn a spot on your holiday dessert table.
If you give this recipe a try, I’d love to hear how it turned out. Did you make any tweaks? Add a splash of bourbon? Toast those pecans? Leave a comment below and let’s share some ideas—because the best recipes are the ones we pass around and make our own.
Until next time, happy baking and enjoy every bite of this sweet, nutty, warm-from-the-oven treat.
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Pecan Pie Cobbler
Description
A rich and gooey twist on the classic pecan pie, this pecan pie cobbler combines the nutty sweetness of pecans with a soft, cake-like topping that’s perfect for fall gatherings or holiday desserts. The filling mimics the classic pie with its buttery, caramel-like base, while the cobbler topping adds a comforting, fluffy contrast. Serve it warm with a scoop of ice cream or a drizzle of caramel sauce for an indulgent finish.
Ingredients
For the Filling
1 cup light corn syrup
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup chopped pecans (plus extra for garnish)
1/2 cup melted unsalted butter
For the Cobbler Topping
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
Optional Garnishes
Vanilla ice cream
Whipped cream
Caramel sauce
Instructions
Step 1: Prepare the Filling
In a large mixing bowl, whisk together the corn syrup, granulated sugar, eggs, vanilla extract, and salt until smooth. Stir in the chopped pecans and melted butter until evenly combined. Set the filling aside while you prepare the cobbler topping.
Step 2: Make the Cobbler Topping
In another mixing bowl, combine the flour, sugar, baking powder, and salt. Add the milk and vanilla extract, stirring until the mixture forms a thick batter. Be careful not to overmix—just stir until everything is combined.
Step 3: Assemble the Cobbler
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. Pour the pecan filling into the prepared dish, spreading it out evenly. Drop spoonfuls of the cobbler batter over the top of the filling. Don’t worry about spreading it—it will naturally sink and rise as it bakes.
Step 4: Bake the Cobbler
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly around the edges. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Step 5: Cool and Serve
Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Sprinkle additional chopped pecans on top for extra crunch and garnish with vanilla ice cream, whipped cream, or caramel sauce if desired.
Notes
This dessert is best enjoyed warm, but can be made ahead and reheated. It also freezes well—just store in an airtight container and reheat before serving. For a deeper flavor, consider toasting the pecans before mixing them into the filling.
