Pecan Pie Cobbler
All the flavor of pecan pie with no crust -- a golden, buttery cobbler topping baked over a gooey brown sugar caramel sauce. The perfect easy Thanksgiving dessert for a crowd.
Servings: 12
Ingredients
- 8 Tablespoons Butter
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Whole Milk
- 2 teaspoons Vanilla Extract
Caramel Pecan Topping:
- 2 cups Pecans (pecan halves or chopped, preferably toasted)
- 1 1/2 cups Light Brown Sugar (packed)
- 1 1/4 cups boiling water
Topping:
- Vanilla Ice Cream or Whipped Cream
Instructions
- Melt the butter. Preheat the oven to 350°F. Put the butter in a 9x13-inch baking dish and set it in the oven until it's completely melted, 4 to 6 minutes.
- Make the batter. Whisk the flour, sugar, baking powder and salt in a bowl. Add the milk and vanilla and stir just until combined.
- Spoon the batter over the butter. Dollop it evenly over the melted butter and gently spread it. It won't reach the edges, and that's fine! Don't stir it into the butter.
- Add the pecans and brown sugar. Sprinkle the pecans evenly over the batter, then sprinkle the brown sugar over the pecans.
- Pour on the BOILING water. Be very careful with the boiling water! Slowly pour the boiling water over everything, over the back of a spoon if you can. Don't stir. It will look soupy.
- Bake. Bake 30 to 40 minutes, until the top is golden brown and set and the sauce is bubbling around the edges.
- Let it rest. Let it rest 20 to 25 minutes so the caramel sauce thickens.
- Serve. Scoop it into bowls, spooning the sauce from the bottom over the top. Add vanilla ice cream and a pinch of flaky salt.
Notes
- Toasting pecans: Toast them on a sheet pan in the oven while it preheats, 6–8 minutes, until fragrant.
- Boiling water: It must be boiling, not just hot, to dissolve the brown sugar and form the caramel sauce.
- Pan: Use a pan with tall sides and set a sheet pan on the rack below to catch any drips. I like to use a ceramic or aluminum pan. If using a glass pan, watch for the edges to be done baking before the center is done.
- Storage: Refrigerate leftovers, covered, up to 4 days. Reheat in the microwave or covered at 325°F.
Nutrition
Calories: 377kcal | Carbohydrates: 49g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 171mg | Potassium: 212mg | Fiber: 2g | Sugar: 37g | Vitamin A: 267IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg
