Pecan Cobbler Recipe

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A wonderfully gooey, crispy old-school dessert, this pecan cobbler is super simple to make and perfect for the holiday season.

Prep Time15

Cook Time48

Total Time1 3

Course: Dessert

Cuisine: American

Keyword: pecan cobbler

Servings:

Calories: 607.4kcal

Author: Michelle Minnaar

Equipment

Kitchen scales
Large mixing bowl
9" X 13" baking dish
silicone spatula
Balloon whisk

Ingredients

1 cup unsalted butter melted
1 ½ cups self-rising flour
1 ½ cups granulated sugar
1 ½ cups milk at room temperature
1 teaspoon pure vanilla extract
1 ½ cups chopped pecans (or pecan halves)
1 ½ cups light brown sugar packed
½ cup hot water

Instructions

Preheat: Preheat oven to 350°F. This allows the oven to reach the right temperature while you prepare the other ingredients.
Prepare the Baking Dish: Take a 9×13inch baking dish and add the melted butter into it, ensuring it covers the bottom evenly. Do not brush the butter up the sides; a thin, even layer at the bottom works best.
Mix the Dry Ingredients: Whisk the self-rising flour and granulated sugar in a large bowl. Ensure these are wellcombined to avoid lumps in your cobbler batter.
Add Milk and Vanilla: Gradually add the milk while continuously stirring to blend it with the dry ingredients. This prevents lumps from forming.
Then, stir in the vanilla extract. The batter will be somewhat runny, which is normal.
Layer the Batter and Butter: Carefully pour the batter over the melted butter in your glass baking dish. It’s important not to stir them together; the butter will naturally encase the batter as it cooks.
Add the Pecans: Evenly sprinkle the chopped pecans over the batter. Again, resist the urge to stir. The pecans will partially sink into the batter during baking, creating layers of texture and flavor.
Prepare the Brown Sugar Mixture: In a separate large bowl, stir the sugar with hot water until the sugar is mostly dissolved. This creates a rich syrup.
Gently pour this mixture over the pecans and batter. Pouring it gently and evenly will help it spread across the entire base without disturbing the layers.
Bake the Cobbler: Place in the preheated oven and bake for 40-45 minutes. Ovens vary, so you might need to cook it longer – mine took over an hour to cook. You’re looking for a golden brown top and crispy edges. The center should be set but still slightly wobbly.
Cool Before Serving: After removing the cobbler from the oven, let it cool for a few minutes. This allows it to set up a bit, making it easier to serve.

Notes

Checking for Doneness: Insert a toothpick into the center of the cobbler. If it comes out with a few moist crumbs, it’s done.

Oven Variations: Oven temperatures can vary, so check your cobbler around the 35-minute mark.

Serving Suggestion: For an extra treat, serve the cobbler with a scoop of vanilla ice cream or freshly whipped cream.

Reheating Leftovers: If you have leftovers, cover them and store them in the refrigerator—reheat individual servings in the microwave for a quick, warm dessert.

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