Description: Pecan Pie Cobbler is a delightful twist on the classic pecan pie, transforming it into a comforting, gooey dessert with a biscuit-like topping. This easy-to-make treat features a rich, caramelized pecan filling that bubbles up and mixes perfectly with a soft, sweet biscuit layer on top. It’s a decadent dessert that combines the best of both worlds—creamy, nutty pecan pie filling and a warm, biscuit-like cobbler crust. Perfect for family gatherings, holidays, or any time you need a sweet, indulgent treat!
Ingredients:
For the Filling:
- 1 cup light brown sugar, packed
- 1/2 cup corn syrup (light or dark)
- 1/4 cup melted butter
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size with butter or cooking spray. - Prepare the Filling:
In a medium-sized bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the chopped pecans. Pour this mixture into the prepared baking dish, spreading it out evenly. - Make the Biscuit Topping:
In a separate bowl, combine the flour, granulated sugar, baking powder, and salt. Stir in the milk and melted butter until just combined. The batter will be thick but spoonable. - Assemble the Cobbler:
Using a spoon, dollop the biscuit batter over the pecan filling in the baking dish. Try to leave some gaps between the dollops, as the biscuit topping will spread slightly as it bakes. - Bake the Cobbler:
Place the baking dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly. If the biscuit topping begins to brown too quickly, cover the dish loosely with aluminum foil and continue baking until fully done. - Serve:
Once baked, remove the cobbler from the oven and allow it to cool slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition:
- Calories: 400-450 kcal per serving (depending on portion size)
- Carbs: 55g
- Protein: 4g
- Fat: 20g
- Fiber: 3g
Tips:
- Pecans: For added flavor, toast the pecans in a dry pan for a few minutes before adding them to the filling. This brings out their nutty aroma.
- Corn Syrup: If you prefer a more natural sweetener, you can substitute the corn syrup with maple syrup for a slightly different flavor.
- Topping Variations: If you prefer a fluffier biscuit topping, you can add a little extra baking powder or a spoonful of sour cream to the batter.
- Make-Ahead: The pecan pie cobbler can be assembled ahead of time and stored in the fridge, then baked when ready to serve. You can also freeze it, but allow extra baking time if cooking from frozen.
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