Description

Ultimate Pecan Pie Cobbler – Easy and Irresistible
This pecan pie cobbler recipe is the perfect blend of a gooey pecan pie and a buttery cobbler. With a rich caramel sauce that forms while baking, a tender cake base, and a nutty topping, this dessert is easy to make but guaranteed to impress. Ideal for holidays, potlucks, or just a cozy night in, this beginner-friendly recipe offers classic Southern comfort with minimal effort.

Ingredients

Scale

For the filling:

1 ½ cups light corn syrup
1 cup brown sugar, packed
½ cup unsalted butter, melted
4 large eggs, lightly beaten
2 tsp vanilla extract
2 cups chopped pecans

For the cobbler base:

1 cup all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
1 cup milk
½ cup unsalted butter, melted

For topping:

1 ½ cups boiling water
1 cup pecan halves (optional, for garnish)

Instructions

Preheat your oven to 350°F (175°C).

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in milk and melted butter until just combined.

Pour the batter into a greased 9×13-inch baking dish.

In a separate bowl, mix corn syrup, brown sugar, melted butter, beaten eggs, vanilla extract, and chopped pecans until well combined.

Carefully spoon the pecan mixture evenly over the batter in the baking dish. Do not stir.

Slowly pour the boiling water over the top. Again, do not stir — this will help form a caramel sauce during baking.

Bake for 45 to 55 minutes, or until the top is golden brown and set.

Let cool slightly before serving. Garnish with pecan halves if desired and serve warm, optionally with whipped cream or vanilla ice cream.

Notes

For deeper flavor, toast the chopped pecans before mixing.
Swap light corn syrup with maple syrup for a natural twist.
Add 1–2 tbsp of bourbon to the filling for a bold flavor.
Serve warm with vanilla ice cream or whipped cream.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Be sure to use boiling water—this is key to the self-saucing effect.
Do not stir after layering; the structure depends on the layers remaining separate.