Pecan Pie Cobbler Recipe

If you’re anything like me and love the best of both worlds when it comes to desserts, you’re going to absolutely adore this Pecan Pie Cobbler Recipe. Imagine the rich, gooey pecan pie filling bubbling up beneath a tender, buttery cobbler crust — it’s like magic in every bite. I’m excited to share this fan-freaking-tastic recipe with you because it hits that sweet spot between comforting and downright addictive. So, grab your mixing bowl and get ready to create a show-stopping dessert that’s perfect for family dinners, holiday feasts, or just a cozy weekend treat.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a perfect harmony between a rich pecan pie filling and a light, fluffy cobbler topping. I always recommend using good-quality Fisher pecans because they really up the nutty flavor and maintain a great texture.

• Flour (GF or all-purpose): Either works well, just make sure your gluten-free flour is a blend suitable for baking.
• Baking powder: This gives the cobbler topping a nice rise and tender crumb.
• Ground cinnamon: A touch of warmth that complements the pecans perfectly.
• Sugar: Sweetens the cobbler without overpowering it.
• Vanilla extract: Adds depth and warms up the flavor profile.
• Kosher salt: Essential for balancing sweetness in both cobbler and filling.
• Butter (cold): Cutting cold butter into flour makes the topping delightfully flaky.
• Buttermilk: Helps create a tender and slightly tangy cobbler crust.
• Chopped Fisher pecans (twice): Both in the cobbler and filling for maximum pecan goodness.
• Corn syrup: Provides the classic sticky sweetness in the pecan pie filling.
• Eggs (room temp): Key for the filling’s structure and silkiness.
• Light brown sugar: Adds moist caramel notes to the filling.
• Ground allspice: A subtle touch of spice that takes the filling to the next level.

Variations

One of the things I love about this Pecan Pie Cobbler Recipe is how easy it is to tweak to your liking. Whether you want it a little less sweet, gluten-free, or with a nut twist, you can personalize it to make it your own.

• Gluten-Free Variation: I experimented with different gluten-free flour blends, and a good mix works great without sacrificing texture.
• Maple Syrup Swap: For a deeper flavor, I swapped corn syrup with pure maple syrup once, and my guests loved the smoky twist.
• Nut Mix: Sometimes I add chopped walnuts or almonds along with pecans for extra crunch and variety.
• Spice It Up: Increasing cinnamon or adding a pinch of nutmeg creates a warmer, cozier pie that’s perfect for chilly months.

How to Make Pecan Pie Cobbler Recipe

Step 1: Prepare Your Oven and Baking Dish

Preheat your oven to 375°F (190°C). Butter a 7×10 inch baking dish—it’s important to use a dish with at least 2 ½ inches of height because this cobbler fills up as it bakes and you want plenty of room for those bubbling layers. This is one of those small steps that really makes clean-up easier and helps the cobbler release perfectly.

Step 2: Mix the Pecan Pie Filling

In a large bowl, whisk together pecans, corn syrup, vanilla extract, cinnamon, eggs, light brown sugar, allspice, and kosher salt until everything is well combined. I like to use room temperature eggs here—they blend more smoothly and help the filling set up just right. Pour this luscious mixture into your prepared baking dish. You’ll already start to smell that classic pecan pie aroma, which is pure happiness.

Step 3: Prepare the Cobbler Topping

In a separate bowl, whisk together your dry ingredients: flour, baking powder, cinnamon, sugar, salt, and chopped pecans. The real secret here is cutting cold butter into these dry ingredients until you get pea-sized crumbs. I use a pastry cutter or two forks for this—cold butter is what gives this cobbler that flaky, buttery texture you’ll love. Then, pour in the buttermilk and gently mix until just incorporated. The batter will be soft and scoopable.

Step 4: Assemble and Bake

Scoop equal-sized dollops of your cobbler dough right on top of the pecan pie filling in the dish. Don’t worry about covering every inch; this rustic layering is part of what makes the texture so great. Slide the dish into your oven and bake for 40-45 minutes. You’ll want to watch for a golden-brown cobbler crust and a bubbling filling—it’s a good sign everything has set perfectly. Remember, ovens vary, so start checking around the 40-minute mark.

Step 5: Cool and Enjoy

Once baked, let your pecan pie cobbler cool for about 15 minutes. This resting time lets the filling thicken a bit and makes scooping neater (though if you’re anything like me, you might find it hard to wait!). Serve warm with your favorite vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.

How to Serve Pecan Pie Cobbler Recipe

Garnishes

I love topping each warm serving with a scoop of creamy vanilla ice cream and a drizzle of caramel sauce. Sometimes I sprinkle a few extra chopped pecans on top for that satisfying crunch and rustic look. Fresh whipped cream with a dash of cinnamon also pairs beautifully for a light finish.

Side Dishes

Since this dish is rich on its own, I usually enjoy it as a standalone dessert, but if you want to pair it, something simple like a cup of freshly brewed coffee or a warm chai latte complements those buttery and nutty flavors wonderfully. For holiday meals, it pairs nicely after a well-seasoned roast or turkey dinner.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins. It amps up the wow factor and makes serving super easy. You can even add a sprig of fresh mint or a sprinkle of powdered sugar just before serving for an elegant touch that impresses guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover pecan pie cobbler in an airtight container in the fridge, where it keeps beautifully for up to 4 days. When I go back for seconds (or thirds!), it still tastes fresh and delicious—though you may want to warm it a bit for best texture.

Freezing

If you want to save some for later, this cobbler freezes well. I recommend freezing it before baking by covering the assembled dish tightly with foil, then wrapping it in plastic wrap. When you’re ready to enjoy, bake it from frozen, adding extra time until the topping is golden and the filling bubbles.

Reheating

To reheat, I pop a portion in the oven at 350°F for about 10-15 minutes. This refreshes the cobbler crust’s crispness and warms the filling without drying it out. Microwaving works too, but the oven method keeps the texture just right.

FAQs

Final Thoughts

This Pecan Pie Cobbler Recipe has become a staple in my dessert rotation because it’s just so reliably delicious and pretty foolproof. The way the sticky, sweet filling plays off that fluffy cobbler crust is downright irresistible. Whether you’re an experienced baker or trying your hand at something new, I promise you’ll love how this turns out. Honestly, it’s the kind of dessert that brings everyone to the table, sparking smiles and warm memories. Give it a shot—I can’t wait for you to share your own “OMG, this is amazing!” moment with friends and family.

Print