Pecan Pie Cobbler

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Pecan cobbler that mixes up in minutes. A soft cake-like topping with a gooey pecan caramel sauce underneath.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 209kcal

Preheat the pan and oven. Position oven rack in lower-third of oven and preheat oven to 350°F. While the oven is preheating, place the cubed butter into a 9x13 baking pan and return to the oven to melt. Keep an eye on this as it melts quickly about 2 minutes. ½ cup 113 g, 1 stick unsalted butter,
Combine the dry ingredients. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. 1 cup plus 2 tablespoons (135 g) all purpose flour ¾ cup (150 g) granulated sugar 1 Tablespoon baking powder ½ teaspoon salt
Add wet ingredients. Stir in the milk and vanilla until a dough forms. ⅔ cup (160 ml) milk 2 teaspoons vanilla extract
Assemble the cobbler. Remove the pan from the oven and spread batter over melted butter. I like to use a small cookie scoop and dollop the batter evenly over the butter, then gently spread it out using an offset spatula. It will not cover the butter. Sprinkle it with pecans and brown sugar. Slowly pour boiling water over. Do not stir. 2 cups (228 g) coarsely chopped pecans 1 cup (213 g) packed light brown sugar 1½ cups (360 ml) boiling water
Bake filling. Bake the cobbler for 30-35 minutes until the top is set and golden brown. The topping should be golden brown and the filling should be bubbling. Cool on a wire rack for at least 30 minutes to allow the cobbler to thicken.

Store leftovers covered in the fridge for up to 4 days. Or freeze for up to 3 months. Thaw before serving.