Ingredients
For the cobbler:
1 cup light corn syrup
1 cup brown sugar, packed
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup whole milk
1 1/2 cups chopped pecans
For the topping:
1 1/2 cups boiling water
1 cup brown sugar, packed
1/2 cup chopped pecans
These ingredients closely mirror what you would find in many classic pecan pie and pecan cobbler recipes, which typically rely on brown sugar, corn syrup, butter, eggs, and pecans as the foundation. Light corn syrup helps stabilize the filling and gives that characteristic glossy, gooey texture similar to a traditional pecan pie, while the brown sugar adds a deeper, molasses-like note. Melted unsalted butter contributes richness and flavor, and vanilla plus a touch of salt keep the sweetness balanced instead of flat.
The flour and baking powder turn what would normally be a pure pie filling into a batter that bakes into a soft, cake-like cobbler layer on top. Whole milk helps create a smooth, pourable batter that remains tender after baking. Using plenty of chopped pecans ensures that every scoop tastes like pecan pie; pecan cobblers often call for generous amounts of nuts to build texture and decadence. The topping mixture of brown sugar, pecans, and boiling water is what creates the self-saucing effect, forming a caramel-like layer under the baked cobbler as the sugar melts and bubbles with the butter and syrup in the batter.
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish, making sure to coat the bottom and sides well so the cobbler releases easily when serving. In a large mixing bowl, whisk together the light corn syrup, brown sugar, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition so the batter becomes thick, glossy, and fully emulsified.
In a separate bowl, whisk the all-purpose flour and baking powder to distribute the leavening evenly and break up any lumps. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix gently just until everything is combined and no streaks of flour remain. You want a smooth batter, but overmixing can make the cobbler layer tougher. Fold in 1 1/2 cups of chopped pecans so they are evenly distributed throughout the batter, providing bits of crunch in every bite. Pour the batter into the prepared baking dish and spread it into an even layer.
For the topping, sprinkle the remaining 1 cup of brown sugar evenly over the surface of the batter, followed by the remaining 1/2 cup of chopped pecans. Carefully pour the boiling water evenly over the top of the entire cobbler. Do not stir; this may feel unusual, but the hot water will combine with the sugar and fats during baking to create the luscious, saucy layer underneath the cake. Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown, the edges are bubbling, and the cobbler layer springs back lightly when touched. Allow the cobbler to cool for about 10 minutes before serving so the sauce can thicken slightly and the structure sets enough to scoop neatly.
Texture and how it works
Pecan Pie Cobbler has a layered effect that forms naturally as it bakes. The batter starts on the bottom, but as the boiling water and sugar melt and sink through the mixture, the heavier syrup and sugar settle toward the base of the pan. This process creates a thick, caramel-like sauce at the bottom and pushes the lighter, leavened batter upward, where it bakes into a soft, cake-like layer on top. The pecans remain throughout, some floating in the sauce and others toasting slightly in the top layer, giving contrasting textures in each spoonful.
When you scoop into the cobbler, you pull up the golden top, pockets of molten caramel sauce, and plenty of nuts together. This combination is reminiscent of a pecan pie filling that has been loosened and stretched into a spoonable dessert rather than a firm slice. Because of the self-saucing nature, the dessert stays moist even as it cools, and the sauce continues to thicken as it stands, especially during that initial 10-minute rest after baking.
Time, servings, and richness
With your method, the recipe comes together quickly: about 15 minutes to mix the batter and topping, and 40–45 minutes to bake, placing total time right around one hour from start to finish. Baked in a 9×13-inch dish and divided into 10 servings, each portion is on the indulgent side, landing at roughly 450 kcal, which aligns with the calorie range commonly seen for pecan pie-style desserts. Traditional pecan pie slices often fall between about 400 and 500 calories because of the high proportion of sugar, nuts, and butter, and a rich cobbler like this follows a similar pattern.
Because of that richness, the cobbler is best served in moderate portions, often accompanied by something cool and creamy like ice cream or whipped cream to balance the sweetness and temperature. Even a small scoop goes a long way in satisfying a craving for something sweet, buttery, and nutty.
Serving suggestions
Pecan Pie Cobbler is at its best when served warm so the sauce is pourable and the top still has a delicate crust. Many bakers like to pair it with vanilla ice cream, which melts into the warm caramel sauce and soft cake to create an extra layer of creaminess in the bowl. Lightly sweetened whipped cream is another classic option; it adds a cool, fluffy contrast without the heaviness of more butter or sugar.
This dessert shines on holiday dessert tables alongside pumpkin pie, apple crisp, or traditional pecan pie, giving guests a more relaxed, spoonable option. It also works well for casual gatherings, Sunday dinners, or potlucks, since you can carry the baking dish right to the table and let everyone scoop their own portions. A sprinkle of flaky sea salt right before serving can add a modern, salted-caramel twist that cuts through the sweetness and highlights the nutty pecan flavor.
Storage and reheating
Because of its high sugar and fat content, Pecan Pie Cobbler keeps well for several days when stored properly. Once the cobbler has cooled completely, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container and refrigerate. Stored this way, it typically keeps good flavor and texture for about three to four days, similar to other pecan-based desserts.
To reheat individual portions, use the microwave in short bursts until the cobbler is warmed through and the sauce loosens slightly. For a crisper top, you can reheat larger portions in a low oven, around 300–325°F, until warm, which helps revive some of the texture on the surface. Adding a fresh scoop of ice cream or whipped cream to each reheated serving helps bring back that just-baked experience even on day two or three.