Maple Pecan Pie Cobbler Recipe
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 the perfect fall bake for any special occasion!
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 9x13 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!