Classic Pecan Pie Cobbler

Classic Pecan Pie Cobbler

If you’re a pecan pie fan, then you’ll love this quick and easy pecan pie recipe. It’s a perfect dessert for any occasion and can be made in just 45 minutes.

How to make a classic pecan pie cobbler


6 tablespoons 84 grams unsalted butter

1 1/2 cups 170 grams pecans, coarsely chopped

1 1/2 cups 187.5 grams self-rising flour

1 1/2 cup 300 grams of sugar

2/3 cup 158 ml whole milk

1 teaspoon vanilla extract

1 1/2 cups 300 grams brown sugar, packed

1 1/2 cups 355 ml hot water


Preheat the oven to 350º F (175º C).

Place the 6 tablespoons of butter in a 9×13 inch baking dish and place the dish in the oven to melt the butter.

Sprinkle the chopped pecans over the melted butter and set the baking dish aside.

In a large bowl, whisk together the self-rising flour, sugar, whole milk, and vanilla extract until the mixture comes together.

Pour the batter over the pecans in the baking dish, gently spreading it into an even layer. Do not stir the pecans into the batter once it has been poured into the baking dish.

Sprinkle the brown sugar in an even layer over the top of the batter, without mixing.

Gently pour the hot water over the brown sugar.

Place the baking dish in the oven and bake for 30-35 minutes or until the cake is golden brown.

Remove the baking dish from the oven and let it cool for at least 15 minutes before serving.


Be sure to use self-rising flour in this recipe. If you don’t have self-rising flour, you can make your own by adding 1 1/2 tsp baking powder and 1/4 tsp salt to 1 cup all-purpose flour.


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