Gooey Pecan Pie Cobbler
Gooey pecan pie cobbler layers glossy pecan pie filling under a flaky cobbler crust with crunchy pecans for a warm Southern-style dessert perfect for fall baking and holidays.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 8
Ingredients
– 1 1/2 cups pecans, chopped, plus 1/2 cup whole pecans
– 1 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large eggs, room temp
– 3/4 cup light corn syrup (or maple)
– 2 tsp vanilla extract
– 1/2 tsp fine salt
– 1 tsp cinnamon (optional)
– 1 1/4 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/3 cup granulated sugar (topping)
– 1/3 cup cold unsalted butter, cubed
– 2/3 cup buttermilk
– 1 tsp vanilla extract (topping)
– Vanilla ice cream, for serving
Instructions
1. Preheat oven to 350°F; butter a 9×13-inch dish or large cast-iron.
2. Whisk brown sugar, 1/2 cup sugar, melted butter, eggs, syrup, vanilla, salt, cinnamon; fold in chopped pecans.
3. Pour filling into dish; level.
4. Whisk flour, baking powder, 1/3 cup sugar; cut in cold butter to pea-size; stir in buttermilk and vanilla just to combine.
5. Dollop topping over filling; scatter whole pecans.
6. Bake 35–45 min until golden and edges bubble; rest 15–20 min before serving.
Notes
For extra crunch, add a handful of pecans during the last 10 minutes. Serve warm with vanilla ice cream.