If you’ve ever wished pecan pie could cuddle up with a warm, buttery cobbler, then Pecan Pie Cobbler is here to make your dreams come true. This dessert is like your favorite cozy sweater on a chilly day—comforting, rich, and with a little crunch that keeps you coming back for more. I first stumbled upon this recipe during a Thanksgiving that went delightfully off-script (more on that chaos later), and let me tell you, it turned into an instant star. The sticky, sweet pecan pie filling beneath a tender cobbler topping studded with crunchy nuts—it’s more than just a dessert, it’s a happy little getaway on your plate.
Detailed Ingredients with measures
Cobbler: 1 ½ cups 1.1 GF flour or all-purpose 1 tbsp baking powder ½ tsp ground cinnamon ½ cup sugar 1 tsp vanilla extract ½ tsp kosher salt 8 tbsp cold butter ¾ cup buttermilk 1 cup Fisher pecans, chopped Pecan Pie Filling: 1 ½ cups corn syrup 2 tsp vanilla extract ¼ tsp ground cinnamon 3 eggs, room temperature ¾ cup light brown sugar, packed 2 cups Fisher pecans, chopped ⅛ tsp ground allspice ½ tsp kosher salt
Method
Preheat and prepare: Remember that moment when you realize you forgot to butter your baking dish? Yeah, me too—twice in one week actually. But hey, no judgment here, just make sure you butter a 7×10-inch dish that’s deep enough (2 ½ inches or so) before preheating your oven to 375°F. Prepare the pecan pie filling: In a big bowl, whisk together corn syrup, vanilla, cinnamon, eggs, brown sugar, chopped pecans, allspice, and salt until everything feels friendly and well mixed. Pour this sticky-sweet mixture into your buttered dish and try not to lick the spoon too much (or do—no one’s watching). Make the cobbler topping: Get another bowl ready and combine flour, baking powder, cinnamon, sugar, and salt. Here’s the fun part: chop in that cold butter until the mixture looks like little peas (or tiny breadcrumbs if you prefer). I always tell myself, “cut the butter quickly!” but somehow I get lost in thinking about pie, and it ends up softer than planned. Still, it turns out great! Stir in the pecans, then gently add in the buttermilk and vanilla, mixing just until it comes together. Assemble and bake: Scoop dollops of the cobbler batter over the pecan pie filling, trying to cover as much of it as you can—no need for perfection here. Put the whole thing in your preheated oven and bake for 40–45 minutes, until the topping is golden and set and the filling is bubbling around the edges. If your oven decides to be moody (mine sometimes does), just keep an eye and don’t panic if it takes a little longer. Cool and serve: Let it cool just enough so you don’t burn your tongue on the first heavenly bite. Trust me, the best way to enjoy Pecan Pie Cobbler is warm, scooped into a bowl, maybe with a dollop of vanilla ice cream if you want to get fancy—or not.
8–10 servings Pecan Pie Cobbler is a crowd-pleaser, the kind of dessert that sparks smiles, requests for seconds, and sometimes “secret recipe” questions. It’s a little bit rustic, a little bit classy, and totally unforgettable. So next time you want something that feels like a hug in dessert form, you know what to make!
Detailed Directions and Instructions
Preheat and Prepare
Preheat oven to 375°F.
Butter a 7×10-inch baking dish with at least 2 ½ inches deep.
Prepare the Pecan Pie Filling
Combine corn syrup, vanilla extract, ground cinnamon, eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt in a large bowl.
Mix well until fully combined.
Pour mixture evenly into the prepared baking dish.
Make the Cobbler Topping
In a separate bowl, whisk together flour, baking powder, ground cinnamon, sugar, and kosher salt.
Cut cold butter into dry ingredients until mixture resembles pea-sized crumbs.
Stir in chopped pecans.
Pour in buttermilk and vanilla extract.
Mix gently until just combined.
Assemble and Bake
Drop evenly sized scoops of cobbler batter over the pecan pie filling to cover the surface as much as possible.
Bake in preheated oven for 40–45 minutes or until cobbler topping is golden brown and set.
Cool and Serve
Remove from oven and allow to cool slightly before serving.
Serve warm for best flavor and texture.
Notes
Use cold butter to create a tender, flaky cobbler topping.
Room temperature eggs blend better for smooth pecan pie filling.
Ensure baking dish is deep enough to hold filling and topping without spilling.
Adjust pecan amount for topping if you prefer more crunch on top.
Cook techniques
Preparing the Butter for the Cobbler Topping
Cold butter is your secret weapon here. When you cut it into the flour mixture until it looks like tiny peas, that’s what creates the flaky, tender cobbler crust. I’ve totally ruined batches by letting the butter soften too much—your topping ends up cakey, not flaky. So keep that butter chilled, pop it in the fridge between mixing steps if you need to.
Mixing the Pecan Pie Filling
This filling is like candy magic. But one trick: your eggs should be room temperature so the mixture emulsifies nicely and bakes evenly. If you toss cold eggs straight from the fridge, it can seize up the corn syrup and sugar mix and leave you with weird texture spots. Patience in bringing ingredients to temp totally pays off.
Dropping the Cobbler Batter on Top
Dropping spoonfuls of batter over the pecan pie filling isn’t about perfect coverage—don’t sweat missing little patches. Those gaps let some filling bubble through and caramelize on the edges, which is honestly my favorite part. Use a generous cookie scoop or big spoon, dropping gently so your topping stays chunky and rustic-looking.
Baking and Timing
Ovens are like moody friends—every one bakes a little differently. Check around 40 minutes, but if your topping’s golden and set, it’s good to go. If it’s browning too fast, tent with foil and keep baking until the filling is bubbling underneath. You want that sweet pecan aroma filling your kitchen before you pull it out.
Cooling Before Serving
I know, waiting is hard. But “cool slightly” here means the filling thickens up so it’s not a lava flow when you dig in. I usually let mine sit at least 15 minutes—sometimes I sneak bites while it’s still warm and rebellion tastes just fine. Serve with a scoop of ice cream if you’re feeling extra fancy (or extra lazy!).
FAQ
Can I use regular milk instead of buttermilk in the cobbler topping?
You can, but buttermilk adds a tangy depth and tender crumb that regular milk can’t quite match. If you don’t have buttermilk handy, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes, then use that as a substitute. Works like a charm!
Do I have to use Fisher pecans, or can I use other nuts?
Fisher pecans are just a favorite of mine because of their flavor and crunch, but feel free to experiment with walnuts or pecans from other brands. Just chop them coarse for texture. Avoid salted or roasted nuts here; you want that pure nutty goodness.
My cobbler topping sank into the filling—what happened?
Most likely the topping batter was a bit too wet, or it was spread too thin in spots. Remember, gentle mixing and thicker batter helps it sit on top instead of sinking. Also, try dropping dollops rather than smoothing it out like a cake batter—chunky is better!
Can I make this dessert ahead of time?
Absolutely! I often prepare the filling and topping separately, refrigerate them, then assemble and bake the next day. Just add a few extra minutes to the bake time if it’s cold from the fridge. Leftovers reheat well in the oven—not so great in the microwave unless you want a sad sad cobbler.
How do I store leftovers?
Cover tightly and keep refrigerated for up to 3 days. The topping stays surprisingly tender but will lose a bit of that fresh-baked charm. If you want to revive that just-baked crispness, pop it back in a warm oven for 10 minutes before serving.
More recipes suggestions and combination
Maple Pecan Pie Cobbler
Swap the corn syrup in the filling with rich maple syrup for a deeper, woodsy sweetness that feels like a cozy hug on a chilly day. Sprinkle a little nutmeg into the cobbler topping and toss in some chopped pecans with a pinch of sea salt for that perfect sweet-salty crunch. I’ve done this on a whim when out of syrup, and honestly, it gave the whole dessert this autumn-walk-in-the-woods vibe that everyone secretly loved.
Chocolate Pecan Pie Cobbler
Add ½ cup of semi-sweet chocolate chips to the pecan pie filling for a melty surprise that pairs insanely well with the warm spices. The chocolate sneaks around the pecans, making the cobbler feel indulgent but not over-the-top. One time I tried chunks instead of chips and had molten chocolate oozing everywhere – sticky but worth every messy bite.
Pumpkin Pecan Pie Cobbler
Incorporate 1 cup of canned pumpkin into the filling mix to give a pumpkin pie twist, balancing the sweetness with warm cinnamon, ginger, and a pinch of cloves. The cobbler topping gets extra cozy with a little nutmeg added to the batter. This became my go-to for Thanksgiving when you want all the pies but only have oven space for one dish. Spoiler: everyone asked for seconds (and thirds).
Salted Caramel Pecan Pie Cobbler
Drizzle salted caramel sauce over the pecan pie filling before dropping on the cobbler topping. The buttery caramel melts with the pecans making each bite a sticky, sweet party in your mouth. Pro tip: use a spoon to gently dollop the caramel and don’t be shy with the salt—it cuts the sweetness perfectly. I’ve ruined a batch by overdoing it once, but it still disappeared faster than I could say “dessert.”
Apple Pecan Pie Cobbler
Toss peeled and sliced tart apples (about 2 cups) into the pecan pie filling mixture for added fruity freshness and texture contrast. The apples soak up the warm syrupy goodness and add a little zing to the classic pecan flavor. I love when this cobbler comes out bubbling and the house smells like fall itself. Bonus: stirring apples into the filling means fewer apples to slice for your next snack.
Bourbon Pecan Pie Cobbler
Add 2 tbsp of bourbon to the pecan pie filling for a boozy kick that tastes like it was made for late-night chats and fireside stories. The spirits warm the whole dish without overpowering it, and the vanilla in the topping really ties things together. Trust me, it’s the grown-up twist that’ll have your friends swooning when you say “just a splash of bourbon.”
Orange-Pecan Pie Cobbler
Zest one orange into the cobbler batter and add 1 tsp of orange extract to the pecan pie filling for a fresh citrus pop that brightens up the deep, toasty flavors. This combo surprised me so much the first time I tried it—it’s like sunshine after a rainy day, and the pecans get this subtle orange glaze that’s totally dreamy.
Coconut Pecan Pie Cobbler
Mix ½ cup shredded unsweetened coconut into the cobbler topping and sprinkle a handful on the pecan pie filling before assembling. The coconut adds a light chewiness and tropical warmth that partners beautifully with the cinnamon and pecans. I stumbled on this combo at a potluck and instantly knew it was a keeper for summer evenings.
Chai-Spiced Pecan Pie Cobbler
Add chai spices (cardamom, ginger, cloves, black pepper) to the filling in place of or alongside cinnamon for a warming, exotic twist. The chai spices make this cobbler feel like dessert and a cup of tea rolled into one. I’m telling you, this one’s a sneaky crowd pleaser when people think pecan pie can’t get any better.
Brown Butter Pecan Pie Cobbler
Try browning the butter before cutting it into the flour for the cobbler topping, adding a nutty, caramelized flavor that gives the whole dessert a rustic, cozy layer. It’s a bit of an extra step, but if you love buttery desserts with a hint of toasted magic, it’s all worth it. I may have burned the first batch slightly, so keep an eye and stir—oops! These variations can be combined or tweaked to suit whatever mood you’re in or ingredients you have hanging around. Mixing pecan pie coziness with a cobbler’s soft, crumbly charm really invites creativity—and some happy kitchen messes. Just don’t forget the vanilla, or the hugs from your taste buds might go missing!
Pecan Pie Cobbler
Cobbler:
1 ½ cups 1.1 GF flour or all-purpose
1 tbsp baking powder
½ tsp ground cinnamon
½ cup sugar
1 tsp vanilla extract
½ tsp kosher salt
8 tbsp cold butter
¾ cup buttermilk
1 cup Fisher pecans, chopped
Pecan Pie Filling:
1 ½ cups corn syrup
2 tsp vanilla extract
¼ tsp ground cinnamon
3 eggs, room temperature
¾ cup light brown sugar, packed
2 cups Fisher pecans, chopped
⅛ tsp ground allspice
½ tsp kosher salt
Instructions
Preheat your oven to 375°F. Butter a 7×10-inch baking dish with at least 2 ½ inches deep.
In a large bowl, combine the corn syrup, vanilla extract, ground cinnamon, eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt. Mix well until fully combined. Pour this mixture evenly into the prepared baking dish.
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, sugar, and kosher salt. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles pea-sized crumbs. Stir in the chopped pecans. Pour in the buttermilk and vanilla extract, mixing gently until just combined.
Drop evenly sized scoops of the cobbler batter on top of the pecan pie filling, covering the surface as much as possible. Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the cobbler topping is golden brown and set.
Remove the cobbler from the oven and allow it to cool slightly before serving. Enjoy warm for the best flavor and texture.