Pecan Pie Cobbler

Pecan pie cobbler blends silky sugary pecan pie filling with an indulgent cakey topping and mouth-happy pecans in every scrumptious bite.

Course Dessert

Cuisine American

Keyword Fall Desserts, pecan cobbler, pecan desserts, Pecan Pie

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 880kcal

Author Kathleen

Preheat oven to 400°F (204°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
In a medium mixing bowl, whisk eggs (8) until they're well combined. Add brown sugar (2 cups), corn syrup (1 1/2 cups), salt (1 teaspoon), melted butter (1/2 cup), and vanilla (2 teaspoons), and whisk until evenly incorporated.
Sprinkle 3 cups of chopped pecans into the prepared baking dish then add egg mixture.
Meanwhile, make the topping; In a medium mixing bowl combine the first 5 ingredients.
Use a pastry blender or 2 butter knives to cut the butter (12 tablespoons) into the dry ingredients, until the mixture resembles a coarse meal.
Pour in the boiling water (1/2 cup) and just stir until the mixture comes together and is mixed through. Drop large spoonfuls of dough over the pecan mixture. Sprinkle with remaining 1 ½ cups pecans.
Place the baking dish on a rimmed baking sheet, and bake in preheated oven for 10 minutes, then reduce the heat to 325 degrees and continue baking until the filling is firm in the center, and a knife inserted into the center comes out clean. About another 25-35 minutes.

Use truly boiling water for the topping. That quick hit of high heat on the flour helps jump-start gelatinization, which is why the topping bakes up so soft and spoonable instead of tough or dense. If the water isn’t fully boiling, the texture just won’t be quite as dreamy.
Keep the butter cold for a tender topping. Cutting very cold butter into the dry ingredients and leaving visible bits of butter throughout is what gives you a tender, cobbler-style topping. If the butter gets too warm or melts before baking, the topping can bake up greasy or flat.
Don’t overbake the filling. Pecan pie cobbler should still have a little jiggle in the very center when you take it out of the oven—think “set custard,” not “sloshy.” It will continue to set as it cools. Overbaking can make the filling dry or rubbery instead of silky.
Let it rest before scooping. As tempting as it is to dive in right away, giving the cobbler 20–30 minutes to cool helps the custard thicken and the slices hold together better. It’s still perfectly warm and comforting, just a little neater on the plate.
Toast the pecans for extra flavor (optional). If you want to push the flavor over the top, you can lightly toast the pecans in a dry skillet or in the oven before adding them to the recipe. Just watch them closely—nuts can go from toasty to burnt quickly.