Pecan Pie Cobbler Recipe

---

🥧 Pecan Pie Cobbler Recipe

👩‍🍳 Servings: 8

🕒 Prep Time: 15 minutes

⏱️ Cook Time: 45-50 minutes

🔥 Oven Temp: 350°F (175°C)

---

📋 Ingredients:

For the Batter:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 2 tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, melted

• ¾ cup milk

• 1½ tsp vanilla extract

For the Filling:

• 1½ cups light corn syrup (or mix half light and half dark corn syrup)

• 1 cup brown sugar, packed

• 4 large eggs

• ¼ cup melted butter

• 1 tsp vanilla extract

• 2 cups pecan halves

---

🍳 Instructions:

1. Prep the Oven & Dish

• Preheat oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking dish or a deep 2.5–3 qt casserole dish.

---

2. Make the Batter Layer

In a medium bowl:

• Whisk together flour, sugar, baking powder, and salt.

• Stir in melted butter, milk, and vanilla extract until smooth.

• Pour the batter into the prepared baking dish. Do not stir once poured in.

---

3. Add the Pecans

• Sprinkle pecan halves evenly over the batter layer.

---

4. Make the Syrup Filling

In another bowl:

• Whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth and fully combined.

---

5. Pour Syrup Over Top

• Slowly pour the syrup mixture evenly over the pecans and batter.

• Do not stir—this layering is what creates the cobbler effect.

---

6. Bake

• Bake in preheated oven for 45–50 minutes, or until the top is golden brown and the center is set (a little jiggle is okay, but it should not be liquidy).

• Let cool for at least 20–30 minutes before serving. The filling will thicken as it cools.

---

🥄 Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Also delicious at room temperature.

---

🧊 Storage:

• Store covered at room temperature for 2 days, or refrigerate for up to 5 days.

• Reheat in microwave or oven if desired.

---

🔁 Variations:

• Add a splash of bourbon to the filling for depth.

• Use a mix of chopped and whole pecans for texture.

• Swap in maple syrup for some or all of the corn syrup.

Would you like a printable version or a smaller batch version of this recipe?