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Pecan pie cobbler is an unforgettable twist on a classic. Instead of pie crust, you whisk together a buttery cobbler batter that you pour on top of the homemade pecan pie filling. With flavors of brown sugar, maple, and nutty pecans, it’s pure decadence and your new favorite fall bake for any special occasion!
Pecan pie is one of my favorite desserts, and I look forward to it all year. Don’t you?
Pumpkin pie is fine, but after Thanksgiving dinner, I’m really thinking about slicing a wedge of pecan pie. With whipped cream or without, I’ll savor every bite!
Let me first issue some warnings before I get into this recipe.
1) With real maple syrup and two cups of pecans, it’s not exactly cheap. It is worth the splurge, I promise, and you can certainly use chopped pecans or reduce the amount if needed.
2) It’s over-the-top deliciousness with that rich caramel sauce on the bottom baked into the soft cobbler on top. It’s sweet, rich, and decadent, just the way a good pecan pie should be. This isn’t a palate cleanser; it’s not supposed to be light or refreshing.
Love pecans? Try turning them into a delicious Roasted Pecan Butter or dip them in chocolate for Dark Chocolate Covered Pecans.
Why you’ll love this easy pecan cobbler recipe
- Absolutely delicious pecan filling made with maple syrup instead of corn syrup
- A layer of rich, gooey caramel nestled under the sweet cobbler topping
- Fun twist on traditional pecan pie
- Such an easy dessert and way quicker than making pie crust!
- Relies on simple ingredients probably already in your pantry
- Makes a great option for Thanksgiving dessert
Ingredients
For the Pecan Filling
- Brown sugar – You need a mix of granulated and liquid sweeteners, and I love how light brown sugar adds extra depth.
- Maple syrup – As a substitute for traditional corn syrup. It’s pricey, but the extra flavor is top notch.
- Eggs – These help set the filling into that ooey gooey caramel you know and love.
- Pecan halves – Pecans are pricey and halves are the most expensive. I usually get mine at Costco, which are about $12-13 for 2 lbs. You can also sub pecan pieces instead. I like to use a full 2 cups to get lots of pecans in every bite but you could always taper down to 1 cup if needed.
- Unsalted butter – Melted butter is key for a rich, gooey caramel sauce.
- Bourbon vanilla extract – You can use regular vanilla, but the bourbon in my homemade vanilla adds a deeper flavor.
For the Cobbler Topping
- All purpose flour – Be careful to scoop and level the flour to avoid adding too much.
- Milk – To thin out the batter. I usually use whole milk.
- Melted butter – Since the filling is so sweet and rich, I adapted my regular cobbler recipe to have less butter and sugar. You still need some, but not too much.
- Sugar
- Vanilla extract
- Baking powder
- Kosher salt
How to Make Pecan Pie Cobbler
- Preheat oven to 350 F. Gather a 9×13 baking dish.
- In a medium bowl, use a wire whisk to combine the brown sugar and melted butter for the filling. Then add the maple syrup, eggs, and extract. Stir to combine and fold in half the pecans, reserving the rest to sprinkle on top.
- Pour the pecan mixture in the bottom of a baking dish and spread evenly.
- In another medium mixing bowl, whisk the melted butter and sugar together for the cobbler topping. Add the milk and extract, then add the dry ingredients.
- Pour the cobbler batter over the pie filling and swirl the top layer gently to integrate the layers. Sprinkle remaining pecans on top of the cobbler.
- Bake for 40-45 minutes or until golden brown on the edges and set in the middle (test with a toothpick or fork).
- Remove from the oven and allow the cobbler to cool for at least 10 minutes before serving. Serve with a big scoop of vanilla ice cream and enjoy!
Note: I recommend using a heavy ceramic baking dish or glass casserole pan instead of a regular metal baking pan. The rounded corners will make the cobbler easier to serve and I also feel like they help keep the mixture moist.
Storing Suggestions
Once cooled to room temperature, store leftover pecan pie cobbler in an airtight container in the fridge for 3-4 days. Be sure to warm up any servings in the microwave or toaster oven for the best flavor and texture.
Tips & Variations
- Change the nuts. Instead of pecans, try using walnuts! The flavor works perfectly this time of year and walnuts can be a little cheaper.
- Deepen the flavor. Use dark brown sugar instead of light.
- Add more texture. Bake with toffee bits for crunchy little bites.
- Toast the nuts. Toasting will bring out even more flavor and enhance the texture. I like to toast either in a low oven or in a cast iron skillet.
- Add booze. Instead of regular vanilla, try adding a bit of Bourbon for extra coziness.
To crust or not to crust?
Some pecan pie cobbler recipes bake the filling and cobbler in a crust-lined dish for an extra layer of texture. Personally, I don’t feel that step is necessary.
You get plenty of texture from the crunchy pecans, plus it’s already quite decadent on its own!
How to Serve Pecan Pie Cobbler
Like all cobblers, you want to serve it warm with a little ice cream or maple whipped cream. Ideally at the end of a big holiday dinner!
More Fall Dessert Recipes
- Old-Fashioned Apple Crisp
- Pear Crumble
- Cranberry Apple Crisp
- Pumpkin Pie Crumble
- Pumpkin Bread with Maple Cream Cheese Frosting
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Maple Pecan Pie Cobbler Recipe
Ingredients
For the Pecan Pie Filling
- 1 cup brown sugar
- 6 tbsp unsalted butter, melted
- 1 cup maple syrup
- 3 eggs
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 cups pecans
For the Cobbler Topping
- 1/2 cup sugar
- 4 tbsp unsalted butter, 1/2 stick; melted
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 350 F. Gather a 9×13 baking dish.
- In a medium bowl, use a wire whisk to combine the brown sugar and melted butter for the filling. Then add the maple syrup, eggs, salt, and extract. Stir to combine and fold in half the pecans, reserving the rest to sprinkle on top.1 cup brown sugar, 6 tbsp unsalted butter, 1 cup maple syrup, 3 eggs, 2 tsp vanilla extract, 1/2 tsp kosher salt, 2 cups pecans
- Pour the pecan mixture in the bottom of a baking dish and spread evenly.
- In another medium mixing bowl, whisk the melted butter and sugar together for the cobbler topping. Add the milk and extract, then add the dry ingredients.1/2 cup sugar, 4 tbsp unsalted butter, 1 cup milk, 1 tsp vanilla extract, 1 cup all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt
- Pour the cobbler batter over the pie filling and swirl the top layer gently to integrate the layers. Sprinkle remaining pecans on top of the cobbler.
- Bake for 40-45 minutes or until golden brown on the edges and set in the middle (test with a toothpick or fork).
- Remove from the oven and allow the cobbler to cool for at least 10 minutes before serving. Serve with a big scoop of vanilla ice cream and enjoy!
Did you try this recipe?
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🍂🍪 Want more cozy fall recipes?
My brand new recipe ebook, The Cozy Season Bakebook, has 20 seasonal bakes that taste like a love letter to fall!
You can expect all the most iconic fall flavors, like cinnamon apple, pumpkin spice, maple, pecans, and more.
It’s also intentionally low-tech and beginner-friendly, so anyone can bake along!
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