Pecan Pie Cobbler
Easy, gooey Pecan Pie Cobbler loaded with pecans and toffee bits. Serve warm with vanilla ice cream for a cozy, crowd-pleasing dessert!
Servings: 12 servings
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 13x9-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
Calories: 344kcal | Carbohydrates: 49g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 84mg | Fiber: 1g | Sugar: 41g | Vitamin A: 431IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1mg
