15-Minute Prep Pecan Pie Cobbler
This Pecan Pie Cobbler delivers all the comfort of classic pecan pie with a fraction of the effort. With a quick 15-minute prep and pantry staples, it creates a gooey caramel sauce, cakey center, and crunchy pecan topping—all in one dish!
Equipment
- 9×13-inch baking dish
- Mixing Bowls
- Whisk
Ingredients
brown sugar
- 1 ½ cups pecans halves and pieces
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 cup brown sugar light or dark, packed
- ½ cup butter 1 stick
Seasonings and Spices
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tsp baking powder
Optional Additions
- ½ tsp rum extract optional
- ¼ cup toffee bits optional
- ¼ cup chocolate chips optional
- ⅛ tsp nutmeg optional dash
Instructions
- Preheat oven to 350°F. Place the butter in a 9×13-inch baking dish and place it in the oven to melt.
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt.
- Mix in milk and vanilla extract until just combined. Do not overmix.
- Remove the baking dish from the oven. Spoon the batter over the melted butter evenly without stirring.
- Sprinkle pecans evenly over the batter, then top with an even layer of brown sugar.
- Carefully pour boiling water over the entire dish. Do not stir.
- Bake for 30–35 minutes, until top is golden brown and edges are bubbling.
- Let the cobbler rest for 10–15 minutes before serving to allow the caramel sauce to thicken.
Notes
For richer flavor, toast the pecans before using. Can be made up to 24 hours in advance and reheated. Substitute walnuts or a gluten-free flour blend as needed.