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Pecan Pie Cobbler Recipe

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4.7 from 50 reviews

This Pecan Pie Cobbler Dessert combines the rich, gooey sweetness of traditional pecan pie filling with a tender, biscuit-like cobbler topping. It’s a delightful twist on classic southern pecan pie, offering a warm, comforting dessert perfect for holidays or cozy evenings. The crisp pecan pieces add texture and flavor, while the buttery, cinnamon-spiced dough complements the sweet filling beautifully.

Ingredients

Cobbler Dough

  • 1 1/2 cups all-purpose flour or gluten-free flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold unsalted butter
  • 3/4 cup buttermilk
  • 1 cup pecans, chopped

Pecan Pie Filling

  • 1 1/2 cups light corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs, at room temperature
  • 3/4 cup light brown sugar, packed
  • 2 cups pecans, chopped
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C). Generously butter a 7 by 10 inch baking dish with sides at least 2 1/2 inches high to prevent sticking and ensure even baking.
  2. Make the pecan pie filling: In a large mixing bowl, combine light corn syrup, vanilla extract, ground cinnamon, room temperature eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt. Stir thoroughly until the mixture is well blended and homogeneous. Pour this filling evenly into the prepared baking dish.
  3. Prepare the cobbler dough dry mixture: In a separate large bowl, whisk together the flour, baking powder, ground cinnamon, granulated sugar, vanilla extract, and kosher salt. This ensures all dry ingredients are well combined.
  4. Cut in the butter: Using a pastry cutter or your fingertips, cut cold unsalted butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This will create a tender, flaky texture in the cobbler topping.
  5. Add the buttermilk and pecans: Pour the buttermilk into the dry mixture and stir gently just until combined. Avoid overmixing to keep the dough tender. Finally, fold in the chopped pecans evenly throughout the dough.
  6. Top the filling with dough: Using a scoop or large spoon, drop equal portions of the cobbler dough over the pecan filling. Cover the filling as evenly as possible with the dough pieces to create a consistent topping layer.
  7. Bake the cobbler: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The cobbler topping should turn golden brown, and the filling should be set and bubbling at the edges.
  8. Cool and serve: Remove the cobbler from the oven and let it cool slightly, about 10-15 minutes, to allow the filling to thicken before serving. Enjoy warm or at room temperature.

Notes

  • Ensure eggs are at room temperature for better mixing and texture in the filling.
  • Cold butter is key to achieving a flaky cobbler topping; do not soften it before cutting into the flour.
  • Feel free to substitute gluten-free flour for a gluten-free version.
  • Allow the cobbler to cool slightly before cutting to prevent the filling from running.
  • Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.

Find it online: https://mealoria.com/pecan-pie-cobbler-recipe/