This easy pecan cobbler recipe comes together in just 15 minutes of prep time and bakes for 45 minutes
to create a delicious dessert that’s even better than traditional pecan pie_ With a gooey, cake-like interior
and crisp, buttery pecan topping, this is a crowd-pleasing treat that anyone can make.
What type of pecans work best?
Raw pecans work best to get that signature crunch in the topping. Avoid using roasted or candied
pecans v.’hich tend to be softer.
Can I use all-purpose flour instead of self-rising?
Yes, substitute 1 cup all-purpose flour plus 1 112 teaspoons baking powder and 1/4 teaspoon salt if you
don’t have self-rising flour.
What if I don’t have vanilla extract?
You can omit the vanilla extract. The cobbler wil still have plenty of flavor without it
Can I substitute brown sugar?
Light or dark brown sugar works well. Ytw can also use white granulated sugar if needed.
Should the water be boiling hot?
The water should be very hot, but not actually boiling. Hot tap water is typically suffcient The hot water
helps create the gooey interior texture.
How do I know when it’s finished baking?
Its done when the topping is golden brown and the filling is bubbling around the edges, about 45-50
Can it be made ahead?
Yes! Prepare through step 7, cover tightly, and refrigerate unbaked for up to 24 hours. Add 10 minutes to
the bake time.
How long does the leftover cobbler last?
The leftover pecan cobbler vhll keep airtight in the fridge for 3-4 days.
What’s the best vanilla ice cream to serve with it?
A good qualty vanilla bean ice cream is perfect. The vanilla flavor cornplements the pecan filing nicely.
Ingredients
• 6 tablespoons (85g) unsalted butter
• 2 cups (200g) raw pecans, coarsety chopped
• 1 cup (125g) self-rising flour
• 1/2 cup (120ml) whole milk
• 1 3/4 cups (350g) light brown sugar, packed
• Pinch of salt
• 2 teaspoons vanilla extract
• 1 1/2 cups (355m’) hot water

Instructions
1_ Preheat the oven to 350’F (180’C).
2 Place 6 tablespoons of butter in a 9×13-inch baking dish and put it in the preheated oven just until
the butter has melted. Remove frorn oven and set aside.
3_ Place pecans in a plastic bag and use a rolling pin to coarsely crush them, leaving some chunks_ Set
aside 1 cup crushed pecans for topping.
4_ In a large bowl, whisk together the flour, milk, brovv’n sugar, salt and vanilla unti vell blended_ The
mixture be very thick.
5. Use a large spoon to scoop the batter in dollops over the melted butter in fre baking dish, spacing
evenly
6. In a small bowl, mix together the remaining 1 cup crushed pecans and 1 cup brown sugar. Sprinkle
the pecan sugar rnixture evenly over the batter.
7. Slovåy pour the hot water evenly over the entire dish_
8. Bake for 45-50 minutes or until the topping is browned and bubbly. Let cool for 15 minutes before
9. Scoop into bowls and top with vanilla ice cream. Enjoy!
Tips
• If you donft have self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and
1/4 teaspoon salt
• Make sure water is very hot but not boiling to help create the gooey interior and crispy topping.
• Let cobbler rest 15 minutes before serv’ing so caramel sauce thickens slightty.
EOoy this easy homemade pecan cobbler! The gooey cake-like interior pairs perfectly with the
buttery pecan topping.