This is my go-to pecan pie cobbler when I want something rich and sticky without making an actual pie crust. It bakes up with a soft cake layer on the bottom and a thick, gooey pecan pie topping on top. If you’re searching for gooey pecan pie cobbler or easy pecan cobbler dessert, this is exactly that kind of recipe. It’s heavy, sweet, and best served warm with vanilla ice cream.
The magic happens in the oven. The layers switch around a little. You don’t stir once it’s in the pan. Just trust it and let it bake. It comes out bubbling around the edges with that dark caramel pecan top.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 1/2 cups chopped pecans
- 3/4 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Preparation / How to Make It
I started by mixing the flour, granulated sugar, baking powder, and salt in a bowl. Stirred in the milk and melted butter. It made a simple batter. Spread that into a greased baking dish.
In another bowl, I mixed the brown sugar, pecans, corn syrup, eggs, and vanilla. Didn’t overmix. Just combined until smooth and thick.
Carefully poured the pecan mixture over the batter. Did not stir. That part matters. It looks odd going in.
Baked until the top was dark golden and bubbling. The center should still look slightly soft. It firms up as it cools.
Let it sit for at least 15 minutes before serving. Scoop it into bowls. Gooey pecan topping, soft cake underneath. Add ice cream if you want. It holds heat for a while.
