Pecan Pie Cobbler
This gooey pecan pie cobbler brings together a soft vanilla batter, brown sugar, toffee bits, and chopped pecans into one warm, comforting dessert. It’s baked with a hot water pour for a self-saucing center and served best with vanilla ice cream on top.
Ingredients
Main Ingredients
- 1/2 cup butter cubed
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans coarsely chopped
- 1 cup brown sugar packed
- 3/4 cup brickle toffee bits such as Heath
- 1 1/2 cups boiling water
Optional Garnishes
- as needed vanilla ice cream
- optional whipped cream
- optional extra toffee bits
- optional caramel drizzle
Instructions
- Melt the Butter: Preheat oven to 350°F. Add cubed butter to a 9x9-inch baking dish and place it in the oven to melt. Remove when fully melted.
- Make the Batter: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add milk and vanilla extract, stirring until smooth. Pour batter over melted butter without stirring.
- Layer the Toppings: Sprinkle chopped pecans evenly over the batter. Add brown sugar and toffee bits on top. Do not stir the layers.
- Add Hot Water and Bake: Carefully pour boiling water over the top. Bake uncovered for 40–45 minutes, until golden brown and bubbling. Let rest 10 minutes before serving.