Pecan Cobbler is warm, gooey, and full of buttery pecans that bubble into a syrupy sauce as it bakes. This cozy dessert captures everything you love about pecan pie but with an easier, scoopable finish that’s perfect for sharing with family and friends.
Table of Contents
What is Pecan Cobbler?
A pecan cobbler is a spin on classic pecan pie, but instead of a traditional crust, the filling is poured over a buttery base that creates its own sauce as it bakes. As the batter cooks, it floats to the top and leaves a rich, caramel-like layer beneath, filled with toasted pecans and buttery sweetness. Every serving scoops like a warm pudding cake with a mix of tender and crunchy textures.
Unlike pie, a pecan cobbler requires no rolling, chilling, or shaping. The ingredients are layered directly in the baking dish, and hot water is poured over the top to create that signature sticky sauce underneath. This makes pecan cobbler incredibly convenient when you want something nostalgic and pecan-packed without fussing over pastry.
Ingredients You Need
Base
- Butter – This is what helps the batter float for that classic cobbler texture.
- Roughly Chopped Pecans – These are the star of the show! We use larger pieces for a more crunchy texture.
- All-purpose Flour – This is a great way to build the structure for the top layer of the cobbler. It gently thickens as it bakes, helping the batter rise above the buttery pecans.
- Baking Powder – This ingredient adds lift, giving the batter a light and fluffy finish as it cooks. It helps create the cobbler-style topping instead of a dense cake.
- Sea Salt – We love using just a pinch because it enhances the caramel flavors and balances the sweetness.
- Granulated Sugar – Sugar brings sweetness, but it also caramelizes as the cobbler bakes.
- Milk – This ingredient makes the batter smooth and pourable, helping it spread into the perfect consistency. It ensures the topping bakes up tender rather than dry.
- Vanilla Extract – This is a great way to add warm flavor to the batter without overpowering the pecans!
Topping
- Brown Sugar – We use this variety for the topping because it melts into a deep, molasses-like sauce. It gives the dessert its sticky, warm finish.
- Chopped Pecans – We love adding extra nuts to boost crunch and enhance that pecan-forward flavor. They toast as the cobbler bakes and add irresistible texture.
- Very Hot Water – This creates the gooey sauce beneath the batter as everything cooks. It gently melts the sugary topping into a silky, caramel-like layer.
How to Make Pecan Cobbler
- Melt the butter. Place the baking dish in the oven with the butter inside and let it liquefy. Removing it once fully melted keeps the base from over-browning.
- Layer on the pecans. Scatter the nuts over the melted butter so they are evenly distributed. They will toast gently while baking, adding more flavor.
- Create the batter. Whisk the dry ingredients and stir in the milk and vanilla until it just comes together. Avoid overmixing to keep the top layer tender.
- Pour without stirring. Add the batter right over the pecans and butter. Leave it untouched so it can rise naturally while baking.
- Sprinkle on the sweet topping. Place brown sugar and additional pecans over the batter. They will sink slightly and help form the caramel layer underneath.
- Add hot water. Drizzle the hot water across the dish without mixing. This step helps the sauce develop while the batter floats to the top.
Variations
- Maple Syrup – Add a splash of pure maple syrup to the batter for deep, earthy sweetness. It pairs beautifully with toasted pecans.
- Bourbon Vanilla – Use a little bourbon or bourbon vanilla extract to introduce a warm, bakery-style aroma. The subtle kick adds richness without making the dessert boozy.
- Cinnamon – Mix a little cinnamon into the brown sugar topping for cozy, spiced notes. It enhances the caramel flavor and feels especially perfect for fall.
- Chocolate Chips – Sprinkle chocolate chips with the brown sugar for melted pockets of sweetness. They melt into the sauce and add richness.
- Different Nuts – Walnuts or almonds work just as well if you want variety. They bring a unique texture and slightly different flavor profile.
- Coconut – A small handful of shredded coconut adds buttery flavor and light chewiness. It toasts beautifully while baking.
Can I Store Leftovers?
Leftovers can be stored easily, but keep in mind that the sauce thickens as it cools and may soak slightly into the base.
Refrigerate leftovers in an airtight container for 3-4 days..
Freeze leftovers in tightly sealed portions for 2-3 months; thaw and warm gently to revive the gooey texture.
Common Questions about Pecan Pie Cobbler
Yes! The hot water creates a caramel-like sauce underneath the topping, so it should be gooey and saucy after baking.
It has the same flavors—sweet, nutty, buttery, and spiced—but pecan cobbler is softer, saucier, and easier to serve.
Absolutely. Pre-chopped pecans work well, though roughly chopping whole pecans yourself can give a more rustic texture.
Warm is the best way to enjoy it because the sauce is gooier, the pecans are softer, and the flavors are stronger.
More Nutty Recipes
We go absolutely nuts for desserts with crunchy pecans! If you do too, try some of our other favorites.
Pecan Cobbler
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Ingredients
Base
- 8 tablespoons butter
- 1 cup roughly chopped pecans
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup granulated sugar
- ⅔ cup milk
- 1 teaspoon vanilla extract
Topping
- 3/4 cup packed light brown sugar
- 1 cup chopped pecans
- 1½ cups very hot water
Instructions
- Preheat oven to 350°F.
- Melt butter: Place butter in a 11 x 7 inch baking dish and melt it in the oven.8 tablespoons butter
- Add pecans: Once butter is melted, sprinkle 1 cup of pecans evenly over it.1 cup roughly chopped pecans
- Make the batter: In a medium bowl, mix together flour, salt, baking powder, sugar, milk, and vanilla until just combined.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon sea salt, 1 cup granulated sugar, ⅔ cup milk, 1 teaspoon vanilla extract
- Pour the batter over the melted butter and pecans. Do not stir.
- Add topping: Sprinkle the brown sugar and chopped pecans evenly over the batter.3/4 cup packed light brown sugar, 1 cup chopped pecans
- Finish with hot water: Slowly pour the very hot water over everything—do not stir.1½ cups very hot water
- Bake for 25–30 minutes, or until the top is golden and bubbly.
- Cool slightly before serving to allow the sauce underneath to thicken.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! I just made it to test the recipe. The family loved it… it was gone by the end of the day. Will definitely make again.
Hi Yael,
We’re so excited that you love this recipe! Thanks for such amazing feedback!
xo,
Alia & Radwa
Love the Pecan Cobbler recipe & can hardly wait to try it! Thanks so much! Norma Mooney
Hi Norma!
We’re so glad you like the looks of it! Let us know how it turns out in your kitchen!
xo,
Alia & Radwa
Can you use “complete” pancake mix?
We haven’t tested it but think it would work. We’d love to know how it goes if you do give it a try!
Xo,
Alia & Radwa
Very underwhelmed by this recipe…. The cinnamon doesn’t go well with the pecans, and it doesn’t taste like pecan pie at all. Will not do it again.
sounds delicious! you don’t say how much water to pour on top!!
It’s 1 1/2 cups hot water!
This was great! I was just scrolling through looking for something different for a family dinner and this was a big hit! Already have requests to make it again! Thank for sharing.
Why the passive aggression? You do realize that if you’d read the recipe properly first, you might’ve noticed it in time?
This is delicious, used just a light sprinkle of brown sugar on the topping instead of the 3/4 cup it calls for. A definite do over❤
What size baking dish do I use?
This baking dish is 1 1/2 quart, about an 11 x6 x3.5
If I double or triple the recipe, what size baking pan should I use and would the time differ?
We recommend using two pans as doubling everything in one dish might not allow it to cook properly. However, you could try a 9×13!
Xo,
Alia & Radwa
Can I pre make this and just reheat when ready to eat? Planning it as a desert for a dinner party.
Absolutely! To reheat, bake at 350 degrees F. for about 15-20 minutes or until heated through.
I’ve never made your recipes but found you on Instagram. Your videos are so clean and engaging. I just pulled down 5 recipes that look delicious and perfect for the holidays. Thank you for sharing!
Thank you! Let us know if you give anything a try!
The instructions for the “print” recipe is missing step 3 from the recipe on this post (scoop the batter). I printed this in an effort to save time rather than looking at the screen. Totally jacked up the recipe. I imagine it’s delicious when all of the steps are there and it’s prepared correctly.
Hi Jen, so sorry this happened. We caught the mistake and it is added in step 4. You may have printed it before the adjustment?! So sorry about this!
So disappointed that you never write in the recipe when to put the batter in the pan. So, of course, I put in the pecans and brown sugar before the batter. It’s correct in the video but by the time I figured it out I couldn’t fix it.
Oh no, we are so sorry about that 🙁 We adjusted the written recipe.
How should I store the left overs?
Once cooled, refrigerate in an airtight container for 3-4 days. You can warm it up back in the microwave.