Description
This Pecan Pie Cobbler is the ultimate dessert, combining the gooey goodness of pecan pie with a golden cobbler topping. Serve it warm with ice cream or whipped cream for a decadent treat!
Ingredients
Units
Scale
For the Filling:
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 1/4 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
For the Topping:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the Filling: In a large bowl, whisk together the brown sugar, granulated sugar, corn syrup, melted butter, eggs, vanilla extract, and salt. Stir in the pecan halves.
- Make the Topping: In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
- Assemble: Pour the pecan filling into the prepared baking dish. Drop spoonfuls of the topping batter over the filling.
- Bake: Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and Serve: Let the cobbler cool slightly before serving. Serve warm with vanilla ice cream, whipped cream, or a drizzle of sweetened condensed milk.
Notes
- Substitute dark brown sugar for a deeper, richer flavor.
- Use a mix of pecan halves and pieces for added texture.
- For a crispier topping, sprinkle extra sugar on the batter before baking.
- This dessert can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg