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The Best Old-Fashioned Pecan Cobbler Recipe

The Best Old-Fashioned Pecan Cobbler

This easy Southern pecan cobbler features a tender buttery topping, chopped pecans, and a self-forming brown sugar sauce. Bake it in a 9x13-inch dish and serve warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cobbler Batter
  • 1 cup (2 sticks) Salted butter
  • 1 1/2 cups Self-rising flour
  • 1 1/2 cups Granulated sugar
  • 1 1/2 cups Whole milk
  • 1 teaspoon Vanilla extract
Pecan Layer and Sauce
  • 1 1/2 cups Chopped pecans
  • 1 1/2 cups Packed light brown sugar
  • 1 1/2 cups Boiling water

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Place the salted butter in a 9x13-inch baking dish and put the dish in the oven until the butter melts, then remove it carefully.
  2. Whisk the self-rising flour and granulated sugar together in a mixing bowl. Stir in the whole milk and vanilla extract just until a smooth batter forms, taking care not to overmix.
  3. Pour the batter over the melted butter in the baking dish. Do not stir the batter and butter together, since the separate layers are important to the finished cobbler.
  4. Scatter the chopped pecans evenly over the batter. Sprinkle the packed light brown sugar across the pecans so the entire surface receives an even layer.
  5. Carefully pour the boiling water over the whole surface of the brown sugar layer. Do not stir, even if the top looks uneven before baking.
  6. Bake for 30 to 40 minutes, until the top is golden brown and the edges look set. The center should remain soft and syrupy rather than completely firm.
  7. Let the cobbler stand for at least 15 minutes, or up to 20 minutes, so the sauce can thicken. Spoon it into bowls while warm and serve with vanilla ice cream.

Notes

Do not stir after layering the batter, pecans, brown sugar, and boiling water. A light-colored metal or glass 9x13-inch baking dish helps prevent the edges from browning too quickly. Store leftovers covered in the refrigerator and reheat gently before serving.