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–+ servings

Pecan Pie Cobbler

All the gooey, caramelly goodness of pecan pie without the fussy crust. A simple pecan filling is topped with sugar cookie dough that bakes up golden and crisp. Easy to make, and even easier to love.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

  • 1 9-inch pie plate or 8-inch square baking dish
  • 1 Electric Mixer
  • 1 Mixing Bowls

Ingredients

Filling

  • 2 cups pecan halves about 8 ounces
  • 3 large eggs
  • ¾ cup light corn syrup
  • ½ cup brown sugar packed
  • ¼ cup unsalted butter melted
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Topping

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • coarse sugar for sprinkling, optional

Instructions

  • Prep. Preheat oven to 350°F. Grease a 9-inch pie plate or 8-inch square dish.
  • Make filling. Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt until smooth. Stir in pecans and pour into dish.
  • Make topping In another bowl, beat softened butter and sugar until light. Add egg and vanilla, then mix in flour, baking powder, and salt just until combined.
  • Assemble. Drop cookie dough by spoonfuls over filling, leaving gaps. Sprinkle with coarse sugar if using.
  • Bake. Bake 40–45 minutes, until topping is golden and filling is set but slightly jiggly. Cover loosely with foil if topping browns too quickly.
  • Cool and serve. Cool at least 20 minutes before serving. Serve warm or at room temperature, with vanilla ice cream.

Notes

Store covered in the fridge for up to 4 days. Reheat gently before serving if desired.

Nutrition

Calories: 599kcal | Carbohydrates: 64g | Protein: 7g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 193mg | Potassium: 176mg | Fiber: 3g | Sugar: 52g | Vitamin A: 681IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 2mg
Servings: 8 servings
Calories: 599kcal
Author: Katie Shaw