Pecan Cobbler Recipe
Make Pecan Cobbler Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cobbler Batter
Pecan Topping / Filling
Finish / Optional
Method
Cobbler Batter
Preheat and prepare pan
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch (or equivalent 8x8 for slightly deeper) baking dish with butter and set aside.
Mix dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 1 tsp baking powder, and 0.25 tsp fine salt until evenly combined.
Combine wet ingredients
In a separate bowl, whisk together 1 cup whole milk, 4 tbsp melted unsalted butter (cooled slightly), 1 large egg, and 1 tsp vanilla extract until smooth.
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently just until combined — batter will be slightly thick but pourable. Do not overmix to avoid toughness.
Transfer to pan
Spread or gently pour the batter into the prepared baking dish, smoothing the top so it is even. Set aside while you make the pecan topping.
Pecan Topping / Filling
Melt butter and combine wet topping ingredients
In a small saucepan over medium heat, combine 4 tbsp unsalted butter, 0.75 cup heavy cream, and 0.25 cup corn syrup. Stir and bring just to a gentle simmer — do not boil vigorously. Remove from heat.
Add sugars and flavor
Stir 1 cup packed light brown sugar, 1 tsp vanilla extract, and 0.25 tsp fine salt into the warm cream mixture until sugar begins to dissolve and the mixture is glossy.
Add pecans
Stir in 1.5 cups coarsely chopped pecan halves so they are evenly coated by the caramel-like mixture.
Assemble topping onto batter
Carefully spoon the warm pecan mixture over the batter in the baking dish, distributing the pecans and liquid evenly. The topping will sink into and sit on top of the batter — that’s expected and creates the cobbler texture.
Bake and Finish
Bake
Bake in the preheated 375°F (190°C) oven for 30–38 minutes, until the cobbler is bubbling at the edges and the top pecans are golden and the center of the batter is set. A toothpick inserted into the batter layer should come out with just a few moist crumbs (not raw batter).
Rest
Remove from the oven and let the cobbler rest for at least 15 minutes. During this time the sauce will thicken and set slightly, making it easier to serve.
Serve
Scoop portions into bowls and serve warm with vanilla ice cream or whipped cream as desired.