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Pioneer Woman Pecan Pie Cobbler

Pioneer Woman Pecan Pie Cobbler - recipe card
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This decadent Southern dessert combines a gooey, buttery pecan pie filling with a golden, cake-like topping for a comforting cobbler. Each spoonful delivers a sweet, nutty crunch from toasted pecans and a soft, tender crumb that soaks up the rich syrup perfectly.

Ingredients

Scale
  • 1/2 cup (8 tablespoons / 113g) unsalted butter, melted, plus more for greasing the baking dish
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (100g) pecan halves, roughly chopped
  • 1/2 cup (120ml) light corn syrup
  • 1/4 cup (60ml) water

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 1.5-quart (or 8×8-inch) baking dish with butter, ensuring the bottom and sides are covered. Set aside.
  2. In a medium bowl, whisk together the melted butter and brown sugar until smooth and no lumps remain. The mixture should be shiny and well combined.
  3. Add the egg and vanilla extract to the butter-sugar mixture. Whisk vigorously until fully incorporated and the mixture is slightly pale and thickened, about 1 minute.
  4. Pour in the milk and whisk again until combined. The mixture may look slightly separated but should be homogenous.
  5. In a separate small bowl, sift together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed.
  6. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine. Overmixing can develop gluten and make the topping tough.
  7. Fold in the chopped pecans, reserving a few for sprinkling on top. Gently fold until the pecans are evenly distributed.
  8. Pour the batter into the prepared baking dish and spread it evenly with an offset spatula.
  9. In a small saucepan over medium heat, combine the light corn syrup and water. Stir until the corn syrup is fully dissolved and the mixture is smooth, about 2-3 minutes. Do not let it boil.
  10. Carefully pour the corn syrup mixture over the batter. Do not stir; it will naturally create layers while baking.
  11. Place the dish on a baking sheet to catch any overflow. Bake in the preheated oven for 40-45 minutes, or until the top is deep golden brown and the cobbler is set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
  12. Remove from the oven and let cool on a wire rack for at least 10-15 minutes before serving. The filling will thicken as it cools.
  13. Serve warm, optionally topped with vanilla ice cream or whipped cream. The contrast of warm cobbler and cold ice cream is classic.
  14. If you prefer a firmer set, allow the cobbler to cool completely and reheat in the microwave or oven before serving.

Notes

Storage: Store any leftover cobbler covered in the refrigerator for up to 4 days. Freezing: This cobbler freezes well. Cool completely, then wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat: Place individual portions in a preheated 350°F (175°C) oven for 10-15 minutes, or microwave on high for 30-60 seconds until warmed through. The topping may soften slightly upon reheating, which is normal.

Nutrition

Keywords: pecan pie cobbler, pecan cobbler, southern dessert, pecan pie, cobbler recipe, easy dessert, thanksgiving dessert, pecan dessert, baked dessert, gooey pecan pie, homemade cobbler

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pecan-pie-cobbler/