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 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 will still have plenty 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 sufficient. The hot water helps create the gooey interior texture.
How do I know when it’s finished baking?
It’s done when the topping is golden brown 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
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