This easy pecan cobbler recipe comes together in just 15 ninutes of prep time and bakes for 45 minutes
to create a delicious dessert thats even better than traditional pecan pie. a gooey, cake-like interior
and crisp, buttery pecan topping, this is a crowd-pleasing treat that can make.
Vvhat type of pecans work best?
Raw pecans work best to get that signature crunch in the topping. Avoid using roasted or candied
pecans which tend to be softer
Can I use all-purpose flour instead of self-rising?
Yes, substitute 1 cup all-purpose flour plus 1 1/2 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 *nty of flavor without it
Can I substitute brown sugar?
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
helps create the gooey interior texture_
How do I know when it’s finished baking?
Ifs done when the topping is golden brmvn and the filling is bubbling around the edges, about 45-50
minutes.
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 will 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 complements the pecan filling nicely.

Ingredients
• 6 tablespoons (85g) unsalted butter
• 2 cups (200g) raw pecans, coarsely chopped
• 1 (12%) self-rising flour
112 cup (120rnl) whole milk
• 1 3/4 cups (3SOg) light brown sugar, packed
• Pinch of salt
2 teaspoons vanilla extract
• 1 112 cups (355ml) hot water
Instructions
1. Preheat the oven to 350ZF (180’C).
2. Place 6 tablespoons of butter in a 9113-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 plastc bag and use a rolling pin to coarsely crush them, leaving some chunks. Set
aside 1 cup crushed pecans fw topping.
4 In a large bowl, whisk together the flour, mik, brown sugar, salt and vanilla until well blended. The
mixture vhll be very thick
5. Use a large spocn to scoop the batter in dollops over the melted butter in the baking dish, spacing
evenly.
6. In a small bow, mix together the remaining 1 cup crushed pecans and 1 cup trovm sugar. Sprinkle
the pecan sugar mixture evenly over the batter.
7. Slowdy pour the hot water eventy over the entire dish.
8. Bake for 45-50 minutes or until the topping is brovmed and bubbly. Let cod for IS minutes before
serving.

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 flour plus 1 1/2 teaspoons baking pov’der and
1/4 teaspoon salt.
• Make sure water is very hot but not boiling to help create the gooey interior and crispy tt»ping.
• Let cobbler rest 15 before serving so caranEl sauce thickens slightly.
Enjoy this easy homemade pecan cobbler! The gooey cake-like interior pairs perfectly v.qth the crunchy,
buttery pecan topping.