This easy pecan cobbler recipe comes 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.
V”‘hat type of pecans work best?
Raw pecans work best to get that signature crunch in the topping. Avoid using roasted or candied
pecans ‘”Tich tend to be softer.
Can I use all-purpose flour instead ot 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 sugarl
Light or dark brown sugar works well. You 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

How do I know when its finished baking?
Its done when the topping is gdden brown and the filling is bubbing around the edges, about 45-50
Can it be made ahead?
Yes! Prepare through step 7, cover tghtly, and refrigerate unbaked for up to 24 hours. Add 10 nnutes to
the bake tirne_
How long does the leftover cobbler last?
The leftover pecan cobbler VAI keep airtight in the fridge for 3-4 days.
What’s the best vanilla ice cream to serve with it?
A good quality 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, coarsely chopped
• 1 cup (125g) self-rising flour
• 1/2 cup (120ml) whole rWlk
• 1 3/4 cups (350g) light brown sugar, packed
• Pinch of salt
• 2 teaspoons vanilla extract
• 1 1/2 cups (35m) hot water
Instructions
1. Preheat the oven to 350ZF (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 from 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 topping.
4. In a large bowl, whisk together the flour, milk, brmvn sugar, salt and vanilla until blended. The
mixture will be very thick.
5. Use a large spoon to scoop the batter in dollops over the melted butter in the baking dish, spacing
6. In a small bow, mix together the remaining 1 cup crushed pecans and 1 cup brown sugar. Sprinkle
the pecan sugar n0fure evenly over the batter.
7. Slowly pour the hot water evenly over the entire dish_
& Bake for 45-50 minutes 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 don’t have self-rising flour, use 1 cup all-purpose tour plus 1 1/2 teaspoons baking pov.’der and
1/4 teaspotN1 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 serving so caramel sauce thickens slightly
Enjoy this easy homemade pecan cobbler! The gooey cake-like interior pairs perfectly with the crunchy,
buttery pecan topping.