I made this pecan pie cobbler for a weekend family dinner, and everyone loved how the sweet, nutty filling combined with the soft, buttery topping—it was gone in no time!
Ingredients:
For the Pecan Pie Filling:
2 cups pecan halves
1 teaspoon vanilla
1 cup light corn syrup
1/4 teaspoon salt
4 large eggs, beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cobbler Topping:
1 cup milk
1 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
Instructions:
❶ Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the filling and topping.
❷ To make the pecan pie filling, whisk together the granulated sugar, corn syrup, melted butter, beaten eggs, vanilla , and salt in a large bowl until fully combined.
❸ Stir in the pecan halves, making sure they’re well-coated in the syrupy mixture, and pour it evenly into the prepared baking dish.
❹ For the cobbler topping, whisk together the flour, granulated sugar, baking powder, and salt in a separate bowl.
❺ Slowly add the milk to the dry ingredients, whisking constantly to prevent any lumps. Once smooth, stir in the melted butter.
❻ Pour the cobbler batter over the pecan pie filling in the baking dish, ensuring it spreads out evenly on top.
❼ Bake for 45-50 minutes, or until the topping is golden brown and set. You should see the pecan pie filling bubbling up around the edges.
❽ Allow the pecan pie cobbler to cool slightly before serving, then enjoy the warm, gooey goodness!