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Cozy Pecan Pie Cobbler with Vanilla Ice Cream

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A warm, gooey pecan pie cobbler with a buttery biscuit topping, born from a happy kitchen accident. This easy, forgiving dessert delivers deep caramel flavor and crunchy pecans, best served with a scoop of vanilla ice cream.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks), cut into pieces
  • 2 cups dark brown sugar, packed
  • 2 cups pecan halves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving
  • Optional: caramel sauce for drizzling, flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place a 9×13-inch baking dish in the oven while it preheats.
  2. Make the pecan filling: In a medium saucepan over medium heat, melt 1 cup unsalted butter. Add 2 cups packed dark brown sugar and stir constantly until smooth and bubbling, about 3-4 minutes.
  3. Remove saucepan from heat. Stir in 2 cups pecan halves, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until pecans are coated. Set aside.
  4. Prepare the cobbler batter: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Pour in 1 cup whole milk and 1 teaspoon vanilla extract. Whisk until smooth (a few lumps are fine).
  5. Carefully remove the hot baking dish from the oven. Pour the cobbler batter directly into the hot dish. Do not stir. Spoon the pecan filling evenly over the top. Do not stir.
  6. Bake for 35-40 minutes, until the top is golden brown and edges are bubbly. If browning too quickly after 25 minutes, loosely tent with foil.
  7. Remove from oven and cool on a wire rack for at least 10-15 minutes.
  8. Serve warm with a scoop of vanilla ice cream. Optionally drizzle with caramel sauce and sprinkle with flaky sea salt.

Notes

Preheating the baking dish is crucial for a crisp bottom crust. For a deeper flavor, toast pecans in a dry skillet for 3-4 minutes before using. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven at 300°F for 10-15 minutes.

Nutrition

Keywords: pecan pie cobbler, pecan cobbler, easy pecan dessert, fall dessert, Thanksgiving dessert, cobbler recipe, pecan pie without crust

Find it online: https://bitesienna.com/cozy-pecan-pie-cobbler-with-vanilla-ice-cream/