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Pecan Pie Cobbler

Pecan Pie Cobbler Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (113g) unsalted butter, melted, plus more for dish
  • 1 cup (220g) packed light brown sugar
  • 3/4 cup (234g) light corn syrup
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups (200g) pecan halves
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) cold buttermilk
  • 1 tablespoon coarse sugar, for topping (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and butter a 9x13-inch dish. In a large bowl, whisk the melted butter, brown sugar, corn syrup, eggs, vanilla, and 1/2 teaspoon salt until smooth. Fold in pecans.
  2. In a medium bowl, whisk flour, granulated sugar, baking powder, and 1/4 teaspoon salt. Cut in cold butter until mixture resembles coarse meal. Stir in buttermilk just until a shaggy dough forms.
  3. Pour the filling into the prepared dish. Dollop biscuit dough evenly over the top. Brush dough with extra buttermilk and sprinkle with coarse sugar if using.
  4. Bake on center rack for 40 to 45 minutes, until filling bubbles and topping is deep golden. Let cool on a wire rack at least 15 minutes.
  5. Scoop warm cobbler into bowls and top with vanilla ice cream.

Notes

The cobbler is best served warm. For the cleanest slices, let it cool completely (about 45 minutes) and slice with a sharp knife, then reheat individual portions. If the assembled cobbler went into the fridge overnight, add 5 to 10 minutes to the bake time.