Description
This Pecan Pie Cobbler combines the rich, nutty flavors of traditional pecan pie with a soft, cake-like cobbler topping. Easy to prepare and perfect for gatherings, it offers the best of both desserts in one delicious dish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, melted (for batter)
- 1/2 cup milk
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
Other
- 1 cup chopped pecans
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt. Then stir in the 1/4 cup melted butter and milk until just combined to form a smooth batter.
- Prepare the Filling: In another bowl, mix the light corn syrup, remaining 1/2 cup granulated sugar, melted 1/4 cup butter, eggs, and vanilla extract until fully combined and smooth.
- Assemble the Cobbler: Pour the batter evenly into a greased 9×9-inch baking dish. Carefully spoon the pecan pie filling over the batter; do not stir. Distribute the chopped pecans evenly on top of the filling.
- Bake: Preheat the oven to 350°F (175°C). Bake the cobbler for about 45-50 minutes, or until the top is golden and a toothpick inserted into the batter part comes out clean.
- Cool and Serve: Allow the cobbler to cool slightly before serving. This helps the filling set for easier slicing and better flavor.
Notes
- Use light corn syrup for a classic pecan pie sweetness and texture.
- You can substitute half-and-half or whole milk for a richer batter.
- For extra crunch, toast pecans lightly before adding them.
- Serve warm with vanilla ice cream or whipped cream for a delightful dessert.
