Pecan Pie Cobbler Dessert (Print Version)
Buttery cobbler with gooey pecan filling, cinnamon, and toasty pecans. Served warm for dessert lovers.
# Ingredients:
→ Cobbler Topping
01 -
1 and 1/2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon ground cinnamon
04 -
1/2 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon kosher salt
07 -
8 tablespoons cold unsalted butter
08 -
3/4 cup buttermilk
09 -
1 cup chopped pecans
→ Pecan Pie Filling
10 -
1 and 1/2 cups corn syrup
11 -
2 teaspoons vanilla extract
12 -
1/4 teaspoon ground cinnamon
13 -
3 large eggs, room temperature
14 -
3/4 cup packed light brown sugar
15 -
2 cups chopped pecans
16 -
1/8 teaspoon ground allspice
17 -
1/2 teaspoon kosher salt
# Steps:
01 -
Preheat oven to 375 degrees Fahrenheit. Generously butter a 7 by 10-inch baking dish, at least 2 and 1/2 inches deep.
02 -
In a large bowl, combine corn syrup, vanilla extract, ground cinnamon, eggs, light brown sugar, chopped pecans, ground allspice, and kosher salt. Mix until fully incorporated. Pour the filling into the prepared baking dish.
03 -
In a separate bowl, whisk together flour, baking powder, ground cinnamon, sugar, and kosher salt. Cut in the cold butter using a pastry blender or fork until the mixture forms pea-sized crumbs. Stir in the chopped pecans.
04 -
Gently fold in buttermilk and vanilla extract to the crumb mixture, mixing just until combined. Do not overmix.
05 -
Using a tablespoon or small scoop, drop portions of cobbler batter evenly over the filling, covering as much of the surface as possible. Leave some small gaps for venting.
06 -
Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden and set.
07 -
Remove from oven and let cool slightly before serving. This dessert is best enjoyed warm.
# Notes:
01 -
For best results, allow the cobbler to rest for at least 15 minutes before serving to ensure clean slices and optimal flavor.