The next time you’re stuck between cobbler and pie, choose both and make this ooey-gooey, sticky-sweet pecan pie cobbler recipe.
To say it’s tasty is an understatement!
If you like the rich and nutty flavor of pecan pie but also enjoy the warm cake-like topping on a cobbler, I’ve got you covered.
This recipe really is the best of both worlds. And it’s unbelievably simple to make, too.
It features mostly pantry staples that come together in under 20 minutes. And the result is an addictive dessert your family will fight over.
Intrigued? Then check out this easy pecan cobbler recipe!
BEST EVER Pecan Pie Cobbler
Pecan pie cobbler has all the same tasty goodness of a pecan pie, but without all the fuss. In fact, you don’t even need a pie crust!
For a truly decadent treat, top it off with a scoop of vanilla ice cream and drizzle with caramel sauce.
It’s perfect for holidays, but why wait? Enjoy this ooey-gooey cobbler year-round!
Here’s what you’ll need to make this delicious pecan pie cobbler. Almost everything is probably already in your kitchen!
- Butter: Melted butter mixed with the dry ingredients makes the yummy cobbler crust.
- Flour: All-purpose flour is my go-to for baking because it’s easy to use and creates a pleasant taste and texture. However, if you need a gluten-free option, you can go that route instead.
- Sugar: Use white sugar for the crust, so it crisps up slightly on top.
- Baking powder: Baking powder will help ensure the crust rises.
- Salt: A dash of salt enhances the other flavors.
- Milk: Some recipes call for whole milk, but I think 2% is best. It makes the sauce the perfect consistency and has less fat than whole milk.
- Vanilla extract: You’d think pecan pie cobbler would be all about the pecans. However, the vanilla extract gives the dessert a rich, warm flavor that’s out of this world. Trust me; you don’t want to leave out the vanilla.
- Pecans: It’s a pecan pie cobbler, so this is a no-brainer.
- Brown sugar: Brown sugar is just as important to pecan pie as pecans are. It sweetens the dessert and combines with the butter to make a rich, warm sauce.
- Toffee bits: Toffee bits add another level of flavor to the already flavorful dish.
- Boiling water: The key to the crust is to use boiling water. Cold, room temperature, or merely hot water won’t do.
How to Store Pecan Pie Cobbler
I doubt you’ll have leftovers, but just in case, this cobbler stays fresh in the fridge for a few days after baking.
Let the cobbler cool completely, then cover it with plastic wrap and pop it in the fridge for 3-4 days.
When it’s time to reheat it, remove it from the refrigerator and leave it on the counter for about 30 minutes.
Then, put it in a 325°F / 160°C oven for about 10-20 minutes (depending on how much you have left).
Of course, if you prefer, you can eat the pie cold.
Also, if you’re only reheating a single piece, you can do so in the microwave.
Start at 30 seconds, and check it regularly after each 30-second interval to see if it’s warm enough.
Can I Freeze Pecan Cobbler?
Pecan cobbler freezes well whole or in individual portions. Let it cool completely first, then either wrap the entire dish in plastic and foil.
For quick and easy servings, place individual portions in airtight containers. Freeze for 2-3 months. To reheat, thaw the cobbler in the fridge overnight, then heat in the oven.
If you freeze the whole dish, I suggest placing it in the fridge, uncovered for about an hour first.
That way, you know it’s totally cold, and you won’t get condensation on the plastic wrap – which leads to freezer burn.
For individual portions, your best bet is to use plastic containers. If you use freezer bags, the cobbler will likely turn into a mushy mess when thawed.
Either way, always thaw the cobbler overnight, then reheat it in the oven (325°F for about 10-20 minutes).
Recipe Tips & Tricks
This recipe isn’t difficult to make, so just about anyone can whip it up. However, here are a few tips and tricks to make the process even smoother:
- Use butter, not margarine. This recipe definitely benefits from the real deal. Butter is fattier and has less water than margarine, giving your cobbler a fuller, richer taste.
- Plus, margarine can leave the crust slightly flat, which doesn’t make for a good cobbler.
- Melt the butter right in the baking dish in the oven. This first step is the key to the whole dish, so don’t use a microwave. You have to preheat the oven anyway, right? So it’ll be on either way!
- *Note: Be careful removing the dish from the oven and working with it. Don’t burn yourself.
- Follow the steps carefully and in order. This recipe is what’s known as a self-saucing pudding, and it’s designed to have a syrupy sauce on the bottom after baking. And the only way to get that is to add the ingredients in the right order.
- Boiling water is a must. I’ve said this already, and I’ll say it again: use boiling water right from the stove or kettle. It’s how you get the right consistency on the crust and the sauce on the bottom.
- Store leftovers in the fridge. This cobbler will keep at room temperature for a couple of days, but it’ll last longer in the fridge. Just be sure to cover it properly.
- Don’t be afraid to top it with even more decadence. Add a scoop of vanilla ice cream, whipped cream, or caramel sauce to the top.
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