Pecan Pie Cobbler Recipe
This Pecan Pie Cobbler offers a delightful twist on traditional pecan pie with a gooey salted bourbon caramel base, a fluffy cake layer, and a crackly pecan topping. Using a unique hot water technique, this dessert requires no pie crust or biscuit dough, creating a rich and crunchy treat perfect for Thanksgiving or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Base
- 6 tablespoons unsalted butter
- 2 tablespoons bourbon
- 1/4 teaspoon salt
Cake Batter
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
Topping
- 1 1/2 cups chopped pecans
- 1/2 cup packed light brown sugar
- 3/4 cup very hot water
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare Butter Base: Place 6 tablespoons of unsalted butter in the bottom of a 3-quart casserole dish. Put the dish in the oven while preheating to 350°F (175°C) and allow the butter to melt completely. Once melted, whisk in 2 tablespoons of bourbon and 1/4 teaspoon of salt until combined.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt to evenly combine the dry ingredients.
- Make Cake Batter: Pour 1 cup of whole milk and 1 teaspoon of vanilla extract into the dry ingredients. Whisk thoroughly until you achieve a smooth batter with no lumps.
- Assemble Cobbler Batter: Using a spoon, drop small spoonfuls of the cake batter evenly over the melted butter mixture in the casserole dish. Do not stir or spread the batter.
- Add Toppings: Sprinkle 1 1/2 cups of chopped pecans evenly over the batter, then cover the pecans with 1/2 cup packed light brown sugar.
- Pour Hot Water: Carefully and evenly pour 3/4 cup of very hot water over the entire cobbler without stirring. This hot water will help form the gooey caramel base and the crackly top crust.
- Bake: Place the casserole dish on a large cookie sheet to catch any overflow and bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes. The cobbler should be bubbly and golden on top once done.
- Cool: Remove the casserole from the oven and allow it to cool on a wire rack for 30 to 45 minutes. This resting time helps the gooey base set properly.
- Prepare Whipped Cream: In a chilled mixing bowl, whip 1 cup of heavy cream with 1 tablespoon of sugar and 1 teaspoon of vanilla bean paste or extract to soft peaks.
- Serve: Spoon the pecan pie cobbler into bowls or plates and top generously with the homemade whipped cream. Serve immediately and enjoy!
Notes
- Spoon and level the flour properly or weigh ingredients for best results to ensure correct texture.
- Use high-quality, real unsalted butter for the richest flavor.
- Do not skip the whipped cream or a scoop of vanilla ice cream to complement the cobbler’s flavors.
- Optional additions: add chocolate chips to the batter, substitute bourbon with rum, or add a pinch of cinnamon or pumpkin pie spice for extra warmth.
- Handle the hot water carefully to avoid burns, and be sure not to stir once poured.
Keywords: pecan pie cobbler, pecan pie, cobbler, bourbon caramel dessert, Thanksgiving dessert, no pie crust dessert, pecan dessert
Find it online: https://dinewithlily.com/pecan-pie-cobbler-recipe/
