Pecan Pie Cobbler
A warm dessert with a soft cake base, a gooey pecan filling, and a caramel sauce that forms as it bakes.
Ingredients
- 1 ½ cups all-purpose flour 190g
- 1 cup granulated sugar 200g
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup whole milk 180ml
- 1 ½ teaspoons vanilla extract
- 6 tablespoons unsalted butter melted, 85g
- 2 cups pecan halves or pieces divided, 220g
- 1 cup packed light or dark brown sugar 220g
- 1 ½ cups boiling water 360ml
Instructions
- Preheat the oven to 350°F (175°C). Pour the melted butter into a 9x13-inch baking dish. Sprinkle 1 ½ cups of the pecans evenly over the butter.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
- Pour the milk and vanilla extract into the dry ingredients. Stir just until the batter is smooth. Avoid overmixing.
- Carefully spoon or pour the batter over the pecans in the baking dish. Gently spread it into an even layer, making sure not to stir it into the butter and pecans.
- Sprinkle the brown sugar evenly over the batter. Top with the remaining ½ cup of pecans.
- Slowly and carefully pour the boiling water over the entire surface. Do not stir the layers.
- Bake for 30 to 35 minutes, until the cake topping is golden brown and the sauce is bubbling at the edges. A toothpick inserted into the cakey part should come out clean.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. The sauce will thicken as it cools.
Notes
It is very important that you do not stir the layers after pouring the batter or the hot water. The layering is what creates the separate cake and sauce.
The cobbler is best served warm. The sauce will be thin when it first comes out of the oven but will thicken upon standing.
You can use either pecan halves or chopped pecans for this recipe. If you have a few extra minutes, toasting them beforehand will deepen their flavor.
For a clean slice, let the cobbler cool completely. Otherwise, spoon it into bowls while warm and gooey.