Pecan Pie Cobbler
This Pecan Pie Cobbler combines the best of both worlds—gooey pecan pie filling layered under a tender, buttery cobbler topping. It’s easy, comforting, and perfect for sharing on chilly evenings or during the holidays.
Ingredients
For the Cobbler:
- 1½ cups 1.1 GF flour or all-purpose flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 8 tbsp cold butter
- ¾ cup buttermilk
- 1 cup pecans chopped
For the Pecan Pie Filling:
- 1½ cups corn syrup
- 2 tsp vanilla extract
- ¼ tsp ground cinnamon
- 3 eggs room temperature
- ¾ cup light brown sugar packed
- 2 cups pecans chopped
- ⅛ tsp ground allspice
- ½ tsp kosher salt
Instructions
- Preheat the oven to 375°F and butter a 7×10-inch baking dish. In a large bowl, whisk together corn syrup, vanilla, cinnamon, eggs, brown sugar, chopped pecans, allspice, and salt until glossy and slightly thick. Pour the mixture into the dish.
- In another bowl, mix flour, baking powder, cinnamon, sugar, and salt. Cut in cold butter until crumbly, then stir in chopped pecans, buttermilk, and vanilla until just combined. Drop spoonfuls of batter over the pecan filling, leaving a few gaps.
- Bake for 40–45 minutes until golden and bubbly. Let rest 15 minutes before serving warm with ice cream or whipped cream.