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Pecan Pie Cobbler

A decadent Southern-inspired dessert that combines the gooey richness of pecan pie with a buttery, cinnamon-spiced cobbler topping. This indulgent treat features layers of caramelized pecans in a sweet syrupy filling beneath a tender, biscuit-like crust.  
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 670
Ingredients Method Notes

Ingredients
  

  • For the Cobbler Topping
  • 1 ½ cups gluten-free flour or all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 8 tbsp cold butter
  • ¾ cup buttermilk
  • 1 cup Fisher pecans chopped
  • For the Pecan Pie Filling
  • 1 ½ cups corn syrup
  • 2 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 3 eggs room temperature
  • ¾ cup light brown sugar packed
  • 2 cups Fisher pecans chopped
  • ⅕ tsp ground allspice
  • ½ tsp kosher salt

Method
 

  1. Prepare the Oven and Baking Dish: Preheat oven to 375°F. Butter a 7x10 baking dish that is at least 2 ½ inches high to prevent overflow during baking. This preparation ensures your cobbler will bake evenly and won't make a mess in your oven.
  2. Make the Pecan Pie Filling: In a large bowl, combine corn syrup, vanilla extract, ground cinnamon, eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt. Mix thoroughly until all ingredients are well incorporated. The mixture should have a smooth consistency with the pecans evenly distributed.
  3. Transfer Filling to Baking Dish: Pour the pecan pie filling mixture into the prepared baking dish, spreading it evenly. Use a spatula to ensure the filling reaches all corners of the dish.
  4. Prepare the Dry Ingredients for Topping: In a separate bowl, mix together the flour, baking powder, ground cinnamon, sugar, and kosher salt. Whisk well to ensure even distribution of the leavening agents and spices.
  5. Incorporate the Butter: Cut the cold butter into the dry mixture using a pastry cutter or two knives until the mixture resembles pea-sized crumbs. This technique creates a flaky, tender cobbler topping.
  6. Complete the Cobbler Topping: Add the vanilla extract, buttermilk, and chopped pecans to the flour-butter mixture. Stir until just incorporated, being careful not to overmix. The dough should be sticky and slightly lumpy.
  7. Add Topping to Filling: Using a large spoon or ice cream scoop, drop equal-sized portions of the cobbler dough on top of the pecan pie filling. The cobbler will spread during baking, so you don't need to cover the entire surface.
  8. Bake the Cobbler: Bake in the preheated oven for 40-45 minutes, or until the cobbler topping is golden brown and the filling is set but still slightly jiggly in the center. The filling will continue to set as it cools.
  9. Cool and Serve: Remove from the oven and allow to cool slightly before serving. This dessert is delicious on its own or served with a scoop of vanilla ice cream.

Notes

  • For the best flavor, toast the pecans before adding them to the recipe. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. The corn syrup can be substituted with pure maple syrup for a different flavor profile. For a deeper flavor, you can use dark brown sugar instead of light brown sugar. This cobbler is best served warm but can be reheated in a 300°F oven for 10-15 minutes if made ahead.