Pecan Pie Cobbler

This pecan pie cobbler has a soft, cake like topping and a gooey, pecan caramel sauce underneath. It’s a gooey twist on the classic pecan pie. This cobbler tastes like a pecan pie, but without all the hassle. And it bakes up all in one pan.

 

If pecan pie and a buttery cobbler had a dessert baby, this would be it. Gooey, rich, and ridiculously easy, this Pecan Pie Cobbler takes everything you love about classic pecan pie and turns it into a no-fuss, crowd-pleasing dessert. No crust to roll, no mixer required — just layers of buttery batter, toasty pecans, and brown sugar magic that bake up into pure comfort.

You will start by melting some butter right in the pan you plan to bake it in. Hello, less dishes! Then you will whisk up a super quick batter that gets poured over the top. And then you sprinkle on brown sugar, pecans, and pour boiling water over the top. That’s it! It’s ready to bake.

Everything you love about pecan pie in a dessert that’s ready in 15 minutes. Less mess, more cozy dessert time.

Ingredients

• Unsalted butter – cubed and melted in the pan; keep an eye on it, it melts fast! Salted butter also works.
• All-purpose flour – spooned and leveled for accurate measurement; don’t pack it in.
• Granulated sugar 
• Baking powder 
• Salt 
• Milk – whole milk gives the richest flavor but any milk works.
• Vanilla extract 
• Chopped pecans 
• Light brown sugar – if you run out make your own homemade brown sugar!
• Boiling water – poured slowly over the batter; do not stir, it helps create that signature cobbler texture.

How to Make Pecan Pie Cobbler

Preheat and melt the butter.
Start by preheating your oven to 350°F. While the oven heats, drop your cubed butter into a 9×13-inch pan and pop it in to melt. It should only take a couple of minutes, so keep an eye on it — you want melted, not browned. And definitely not burnt!

Mix up the batter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Pour in the milk and vanilla, then stir until you have a smooth, pourable batter. Just make sure to overmix so you don’t end up with a tough cake in the end.

Assemble the cobbler.
Pull your pan out of the oven and dollop the batter evenly over the melted butter. I like using a small cookie scoop for this — it helps spread the batter without mixing it into the butter (which you don’t want to do!). Use an offset spatula to gently spread it out — it won’t cover the whole surface, and that’s exactly how it should look.

Now sprinkle the top with your chopped pecans and brown sugar.

Then, slowly pour boiling water right over the top. I know, it sounds strange, but trust me. Don’t stir! The water helps create that gooey, pecan pie filling underneath while the batter bakes into a golden, buttery topping.

Bake until golden.
Slide the pan back into the oven and bake for about 30–35 minutes, until the top is golden brown and the filling is bubbling around the edges. The smell at this point? Pure heaven.

Once it’s out of the oven, let it cool on a wire rack for at least 30 minutes so the filling can thicken up. (It’ll be tempting to dive right in — I get it — but it’s worth the wait!)

Serve it warm with a big scoop of vanilla ice cream (or why not my butter pecan ice cream?? That would be heaven). Or maybe a dollop of homemade whipped cream, cinnamon whipped cream or a drizzle of caramel sauce if you really want to take it over the top. It’s cozy, gooey, and perfect for sharing — or not.

More Recipes To Try

If you’re looking for more pecan desserts then try my pecan pie cheesecake! It’s a showstopping make ahead dessert for Thanksgiving. I also love my pumpkin bread pudding with praline sauce for an easy holiday dessert.

Or these brown butter pecan cookies or my cowboy cookies are an easy treat to mix up.

I also love my Rhodes Roll monkey bread made with pecans for an easy brunch treat for guests.