Pecan Pie Cobbler is one of the best desserts that I have ever had! An easy to make dessert that tastes like pecan pie with a cobbler crust on top. It creates an amazing caramel sauce as it bakes!
Pecan Pie Cobbler
Oh boy! Have I got an amazing fall dessert for you. Stop everything that you are doing and run to the store and make this incredible dessert for your family. I spotted this dessert in a Taste of Home magazine, and being so obsessed with Pecan Pie, I knew that I had to try it! We were completely blown away with all that this dessert had to offer. It has everything that you love about a pecan pie with a buttery cobbler crust on top. And then, it gets better!! It creates this magical caramel sauce as it bakes making it the ultimate fall dessert.
The great thing about Pecan Pie is that it can be just as good the day after baking as it is the day of baking. As to with Cobblers, you know that it’s best when eaten the same day as its made. This is usually because Cobblers are traditionally made with fresh fruit. So heating it up again, isn’t always a desired option. That’s the best part about this Pecan Pie Cobbler. is that you could heat it up again and re-live the happiness that it brought when it came out of the oven the first time. Although, when you bring it to the table with all of your family functions this season even though it would be just as good the next day, I doubt it’s going to make it off the table.
How do you make Pecan Pie Cobbler?
- After preheating to 350 degrees, Place the butter in a 9×13 inch pan and heat the pan in the oven to let the butter melt.
- In a medium sized mixing bowl combine the flour, sugar, baking powder and salt. Stir in the milk.
- Remove the pan from the oven and spread the batter evenly on top. Top with pecans, brown sugar, and toffee bits. Slowly pour the boiling water on top, DO NOT STIR.
- Bake uncovered 30-35 minutes or until the top is golden brown. Let it cool on a wire rack 20-25 minutes and the cobbler will thicken while cooling. Serve warm with ice cream on top.
What Makes a Cobbler Different from a Pie?
While Pies are great because they use a very distinct crust made with a pastry dough that encases the goodness inside, Cobblers are known to have more of a crumbly and soft layer that you might find is less like a dough and more like a batter. The batter that Cobblers use are great because they keep the moisture and heat in the dessert and give you the opportunity to partner it with the classic Ice Cream that melts Oh, So Perfectly together.
What is the Difference between a Cobbler and a Crisp?
With a Crisp, you would likely have the filling on the bottom of the dessert, Then you would have the topping. The topping is often like a cake mix that hasn’t been mixed into a batter, and it uses the moisture from the filling from the bottom and from slices of butter on top to make the “Crisp” and crumbly topping. While Cobblers have what you would call the “Filling” from a pie or crisp on top, and the batter on bottom. Which gives the Cobbler the warm and moist texture that you desire.
Looking for more delicious cobblers or crisps? Look no further!
- ½ cup butter, cubed
- 1 cup plus 2 Tablespoons all purpose flour
- ¾ cup sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup 2% milk
- 1½ cups coarsely chopped pecans
- 1 cup packed brown sugar
- ¾ cup brickle toffee bits
- 1½ cups boiling water
- vanilla ice cream for serving, optional
- Preheat oven to 350 degrees. Place the butter in a 9x13 inch pan and heat the pan in the oven to let the butter melt. In a medium sized mixing bowl combine the flour, sugar, baking powder and salt. Stir in the milk. Remove the pan from the oven and spread the batter evenly on top. Top with pecans, brown sugar, and toffee bits. Slowly pour the boiling water on top, do not stir. Bake uncovered 30-35 minutes or until the top is golden brown. Let it cool on a wire rack 20-25 minutes and the cobbler will thicken while cooling. Serve warm with ice cream on top.