If you’re a fan of pecan pie, then you’ll love this quick and easy pecan pie cobbler recipe. It’s a perfect dessert for any occasion and can be whipped up in just 45 minutes. The combination of buttery pecans, self-rising flour, sugar, and hot water creates a mouthwatering cobbler that’s sure to satisfy any sweet tooth. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
My husband and I are huge fans of pecan pie, but we don’t always have the time to make it from scratch. That’s why we were thrilled to discover this pecan pie cobbler recipe. It has become a staple in our household, especially during the holiday season. Our little family loves to gather around the table and savor every bite of this delicious dessert. I remember one time, my husband even asked me to make it for his office potluck, and it was a huge hit! It’s a recipe that’s simple, yet impressive, and always leaves a lasting impression.
Why This Recipe Is Unique:
Pecan pie cobbler is a unique twist on the classic pecan pie recipe. It has all the same rich and nutty flavors but in a cobbler form. What sets this recipe apart is the use of self-rising flour, which creates a fluffy and tender cake-like texture. The addition of hot water and brown sugar creates a decadent sauce that pairs perfectly with the pecans. This recipe is also incredibly easy to make and can be whipped up in just one baking dish, making for easy cleanup.
Ingredients:
- 6 tablespoons (84 grams) of unsalted butter
- 1 1/2 cups (170 grams) pecans, roughly chopped
- 1 1/2 cups (187.5 grams) self-rising flour
- 1 1/2 cups (300 grams) sugar
- 2/3 cup (158 ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (300 grams) brown sugar, packed
- 1 1/2 cups (355 ml) hot water
Directions:
Preheat the oven to 350º F (175º C).
Place the 6 tablespoons of butter in a 9×13-inch baking dish and place the dish in the oven to melt the butter.
Sprinkle the chopped pecans over the melted butter and set the baking dish aside.
In a large bowl, whisk together the self-rising flour, sugar, whole milk, and vanilla extract until the mixture comes together.
Pour the batter over the pecans in the baking dish, spreading it gently into an even layer. Do not mix the pecans into the batter once it has been poured into the baking dish.
Sprinkle the brown sugar in an even layer on top of the batter, without mixing.
Carefully pour the hot water on top of the brown sugar.
Place the baking dish in the oven and bake for 30-35 minutes, or until the cake is golden brown.
Remove the baking dish from the oven and let it cool for at least 15 minutes before serving.
Notes:
- Make sure to use self-rising flour in this recipe. If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
FAQ:
Q: Can I use a different type of nuts instead of pecans?
A: Yes, you can use any type of nuts you like such as walnuts, almonds, or hazelnuts.
Q: Can I use all-purpose flour instead of self-rising flour?
A: If you only have all-purpose flour, you can make your own self-rising flour by mixing 1 1/2 cups of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Q: Can I use skim milk instead of whole milk?
A: While it’s best to use whole milk for a richer flavor and texture, you can use skim milk or even almond milk as a substitute.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and reheat it in the oven at 350ºF for 10-15 minutes before serving.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe for up to 2 months. To reheat, let it thaw in the fridge overnight and then reheat in the oven at 350ºF for 10-15 minutes.
Classic Pecan Pie Cobbler
Ingredients
- 6 tablespoons 84 grams of unsalted butter
- 1 1/2 cups 170 grams pecans, roughly chopped
- 1 1/2 cups 187.5 grams self-rising flour
- 1 1/2 cups 300 grams sugar
- 2/3 cup 158 ml whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups 300 grams brown sugar, packed
- 1 1/2 cups 355 ml hot water
Instructions
- Preheat the oven to 350º F (175º C).
- Place the 6 tablespoons of butter in a 9x13-inch baking dish and place the dish in the oven to melt the butter.
- Sprinkle the chopped pecans over the melted butter and set the baking dish aside.
- In a large bowl, whisk together the self-rising flour, sugar, whole milk, and vanilla extract until the mixture comes together.
- Pour the batter over the pecans in the baking dish, spreading it gently into an even layer. Do not mix the pecans into the batter once it has been poured into the baking dish.
- Sprinkle the brown sugar in an even layer on top of the batter, without mixing.
- Carefully pour the hot water on top of the brown sugar.
- Place the baking dish in the oven and bake for 30-35 minutes, or until the cake is golden brown.
- Remove the baking dish from the oven and let it cool for at least 15 minutes before serving.
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