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This Pecan Pie Cobbler is the ultimate comfort dessert – rich, gooey, and loaded with crunchy pecans and toffee bits. So easy to make and perfect for holidays or cozy nights in! Serve warm with a scoop of vanilla ice cream.
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If you’re a fan of classic southern desserts and love easy cobbler recipes, you’re going to fall hard for this recipe for Pecan Pie Cobbler. It’s gooey, buttery, and loaded with toasted pecans and sweet toffee bits. Even better? It’s a quick cobbler recipe that comes together with minimal effort and delivers maximum flavor.
Whether you’re hosting a holiday gathering or just craving something cozy, this is one of those pecan cobbler recipes that everyone will ask you to make again and again.
⭐ Why You’ll Love This Recipe
- Simple ingredients – Nothing fancy, just pantry staples.
- Quick and easy – No crust-making required!
- Crowd favorite – Rich, sweet, and perfect with a scoop of vanilla ice cream.
- Classic southern dessert – All the flavors of pecan pie, baked cobbler-style.
🛒 Ingredients & Substitutions
- butter – Regular dairy butter or vegan butter works just fine.
- all-purpose flour – A 1:1 gluten-free baking flour can be used if needed.
- granulated sugar
- baking powder
- salt
- milk – Use almond or oat milk for a dairy-free version.
- vanilla extract
- pecans
- brown sugar
- brickle toffee bits – Leave them out or replace them with chocolate chips or chopped dates.
- boiling water
- vanilla ice cream (optional)
✨ Variations
- Add a dash of cinnamon or nutmeg for a warm spice note.
- Try walnuts or chopped almonds instead of pecans.
- Add a splash of bourbon for a grown-up twist.
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🔥 Tips
- Don’t stir once you layer the batter, pecans, sugar, and boiling water – just trust the process!
- Let it cool for 30 minutes after baking so the cobbler thickens up.
- Use a deep 13×9-inch dish to avoid overflow.
❓ FAQs
Yes! Bake it a day ahead and warm it up before serving.
You can, though the texture is best fresh. Reheat gently to keep it gooey.
Absolutely – just use a larger pan and watch the bake time.
A pie usually has a crust on the bottom (and sometimes top), while a cobbler has a batter or biscuit topping that bakes over the filling. This recipe gives you the flavor of pecan pie with the ease of a cobbler.
Yes, but chopped pecans distribute more evenly throughout the dish and make it easier to scoop and serve.
It’s sweet like pecan pie, but not overly so. You can reduce the brown sugar slightly if you prefer a less sweet version.
Yes, but be sure to reduce the ingredient amounts or be prepared for a longer bake time and a thicker cobbler.
Yes! If you use self-rising flour, skip the baking powder and salt.
Cover and store in the refrigerator for up to four days. Reheat in the microwave or oven until warm.
Yes! Just make sure your skillet is large enough—12 inches is ideal—to hold all the ingredients without overflowing.
You can! A handful of chopped apples or pears can add a fun twist, but it may slightly change the texture.
🍽️ Other Recipes You May Enjoy
Pecan Pie Cobbler
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Ingredients
- ½ cup butter, cubed
- 1 cup all-purpose flour, plus 2 tablespoons
- ¾ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- 1 teaspoon vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1 cup packed brown sugar
- ¾ cup brickle toffee bits
- 1-1/2 cups boiling water
- vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Melt the butter: Place the butter in a 13×9-inch baking dish. Put it in the oven for about 3 to 5 minutes, or until the butter is melted.
- Mix the batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the milk and vanilla extract until the batter is smooth.
- Layer the cobbler: Carefully remove the hot dish from the oven. Pour the batter over the melted butter – do not stir.
- Add toppings: Sprinkle the chopped pecans, brown sugar, and toffee bits evenly over the batter. Slowly pour the boiling water over everything—again, do not stir.
- Bake for 30 to 35 minutes, or until the top is golden brown.
- Cool on a wire rack for 30 minutes. The cobbler will thicken as it cools.
- Serve warm, topped with vanilla ice cream if desired.
Notes
- Cover and store in the refrigerator for up to four days. Reheat in the microwave or oven until warm.
- Do not stir the layers before baking.
- Cool for at least 30 minutes to allow the cobbler to set.
- Best served warm with vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Jamie, I look forward to trying this recipe. I don’t like traditional pecan pie because of the corn syrup, so I’m happy this recipe doesn’t contain it! Thanks so much!
Thanks for stopping by, Janet! I hope you enjoy this recipe!