Recipe of the Month: Pecan Pie Cobbler
Amazing Pecan Pie Cobbler!
Pecan Pie Cobbler
Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!
PREP: 15 mins
COOK: 30 mins
TOTAL: 1 hr 5 mins
SERVINGS: 8 servings (1 8x8-inch pan)
Ingredients
For the Cobbler Batter:
- 4 tablespoons 1/2 stick unsalted butter
- ½ cup Bob’s Red Mill Organic All Purpose Flour
- ½ cup Bob’s Red Mill Organic Whole Wheat Flour or additional all-purpose flour
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup 2% milk
- 2 tablespoons dark rum or an additional 2 teaspoons pure vanilla extract and 1 tablespoon additional milk
- 1 teaspoon pure vanilla extract
For the Topping:
- 2/3 cup packed brown sugar light or dark
- 1 cup chopped pecans
- 1 1/2 cups very hot water
For Serving:
- Vanilla ice cream or sweetened whipped cream
Instructions
- Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.
- In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
- In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
- With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
- Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
- Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.
Notes
- TO STORE: Let your cobbler cool completely, then cover it and store in the refrigerator for up to three days.
- TO REHEAT: Gently reheat your cobbler in the oven at 325 degrees F until warmed through.
- TO FREEZE: Tightly cover your pecan pie cobbler and place in the freezer for up to two months. Let thaw overnight in the refrigerator before reheating.
Nutrition
SERVING: 1(of 8); without ice cream CALORIES: 365kcal CARBOHYDRATES: 53g PROTEIN: 4g FAT: 16g SATURATED FAT: 5g CHOLESTEROL: 16mg SODIUM: 167mg POTASSIUM: 240mg FIBER: 2g SUGAR: 39g VITAMIN A: 198IU VITAMIN C: 1mg CALCIUM: 98mg IRON: 1mg
January 2026
This post includes "Asking for a Friend" questions that our clients have submistted annonymously for answes about insurane that they felt dumb asking or just want confirmation on. No one has asked a dumb question yet!
Life comes with a lot of moving parts — and most of them don't come with instructions.
Winter has a way of slowing everything down — shorter days, colder mornings, and a calendar that somehow fills up fast.
Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
It comes together in 30 minutes but tastes like it simmered all day.
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