Pecan Pie Cobbler is a decadent dessert that combines the gooey, nutty goodness of pecan pie with the comforting texture of a cobbler all prepped and ready for the oven in just 10 minutes! It features a rich caramel-like filling, crunchy pecans, and a buttery biscuit crust, baked to golden perfection for a sweet, Southern-inspired treat.
Dessert might be my favorite part of the holidays! There are just so many warm and comforting desserts that come out at Thanksgiving, Christmas, and everything in between.
Cobbler is a great way to focus on fruits such as an easy Peach Cobbler with Cake Mix. I've also modified my recipe to make a Cinnamon Roll Peach Cobbler!
Looking for more of a classic dessert your family adores? Southern Pecan Pie has the best homemade crust. You can also easily make a Pumpkin Pie with Graham Cracker Crust!
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Why You'll Love This Recipe
- Take a classic pecan pie and add the best cobbler topping for a fun, new twist on dessert. This reminds me of a Cinnamon Pecan Roll so it's great for breakfast or dessert!
- Pecan Pie Cobbler can be made ahead of time then reheated.
- No pie crust needed - we are basically making a giant biscuit!
- Using frozen butter is best for the cobbler crust, so no worries about taking ingredients out ahead of time. I use frozen butter in all my crusts, including Dutch Apple Pie.
Recipe Ingredients
- Flour: All-purpose flour is all you need to make the perfect biscuit crust and cobbler topping.
- Butter: I generally prefer unsalted butter when baking, and controlling the amount of added salt.
- Buttermilk: Use a true, cultured buttermilk here to achieve the best biscuit texture. Use leftover buttermilk to make Sweet Potato Pound Cake!
- Pecans: While they do cost more, pecan halves just look the best when making a pecan pie cobbler!
- Corn Syrup: Use dark corn syrup to add to the molasses taste of the filling. Karo corn syrup is my go-to.
- Sugar: We use brown sugar in the pecan pie filling and white granulated sugar elsewhere to really sweeten this dish perfectly.
- Cinnamon Sugar: Order Cinnamon Maple Sugar from The Spice House or use a homemade mixture of cinnamon and sugar.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Serve this with ice cream, whipped cream, or on its own.
- Out of buttermilk? Add 1 tablespoon to a 1 cup measuring cup then fill the rest of the way with milk. I do this often when making Ooey Gooey Cinnamon Rolls.
- Make your own cinnamon sugar mixture by mixing ¼ cup granulated sugar, 1 teaspoon cinnamon and a pinch of kosher salt.
- Add ⅓ cup chocolate chips for a chocolate pecan cobbler. Dark chocolate or bittersweet chocolate work well.
- Substitute boxed yellow cake mix for the biscuit cobbler mix for a quick shortcut. I use half a box of cake mix. The cobbler dough is more cake like and less biscuit like but still delicious.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Pecan Pie Cobbler
Step 1: Combine pecan pie filling ingredients in a bowl and set aside.
Step 2: Butter a deep dish pie plate.
Step 3: Pulse crust ingredients in a food processor; knead together with hands in a bowl to finish.
Step 4: Spread crust in prepared pan and pour in pecan filling.
Step 5: Bake until golden and bubbly.
Step 6: Serve Pecan Pie Cobbler warm with ice cream if desired.
Expert Baking Tips
- Use cold butter in the cobbler dough. I always cut my cold butter then freeze it until I need it, as I do for the pie crust in Sweet Potato Pie too.
- Don't overwork the biscuit cobbler dough. Mix just until it comes together.
- Serve Pecan Pie Cobbler warm. Once cooled, reheat slightly in the microwave or oven before serving.
Recipe FAQs
You can make Pecan Pie Cobbler ahead, or you can also store leftovers after serving. Either way, this is safe to store on your counter for a few days, tightly covered. It can also be stored in the fridge in an airtight container for up to five days. While regular pecan pie has lots of eggs and needs to be stored in the fridge, this filling is safe at room temp. Gently reheat in a low oven or microwave before serving.
I love using a food processor for making biscuits. It helps cut all the ingredients together evenly and quickly. It's also perfect for incorporating the butter - which you can do straight from frozen! I recommend cubing the butter and then freezing so it is ready to go. This can easily be done ahead of time. Then you'll just add the shaggy dough right to the pan.
I prefer it to make things easy, but it isn't required. If you prefer to make this by hand, don't cube the butter. First, mix the dry ingredients using a fork. Then using a box grater, grate a frozen stick of butter into the flour. Stir with the fork or your hands until you have a shaggy dough.
Yes, you can! I like pecan halves but if you already have chopped pecans, go ahead and use those. Use the same amount that is called for in the recipe.
You can freeze pecan pie cobbler by putting it in an airtight container or tightly double wrapping it in plastic wrap then a layer of foil. Allow the pecan cobbler to fully cool before freezing and keep for up to 30 days in the freezer.
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📖Recipe
Pecan Pie Cobbler
Equipment
Ingredients
Pecan Pie Filling
- 1 cup dark corn syrup Karo brand
- 1 cup brown sugar
- 2 tablespoon unsalted butter melted
- 1 tsp vanilla extract
- 1 teaspoon kosher salt Diamond Crystal brand
- 1 cup pecan halves
Cobbler Dough
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ tsp kosher salt Diamond Crystal brand
- 1½ teaspoon cinnamon maple sugar Spice House Blend
- ½ cup unsalted butter cubed & frozen
- ½ cup buttermilk cold
Topping (optional)
- 1 scoop vanilla ice cream per serving
Instructions
Pecan Pie Filling
- Mix all pecan pie filling ingredients together in a mixing bowl until thoroughly combined
Cobbler Dough
- Butter bottom and sides of pie pan and preheat oven to 350°F
- Pulse flour, sugar, baking powder, baking soda, salt and cinnamon maple sugar in a food processor on low to combine
- Add frozen butter and pulse several more times until you have a coarse meal texture
- Stir in buttermilk until biscuit dough forms. Fold dough over on top of other dough, pressing down until dough sticks together. It will have a bit of a 'shaggy' look
- Add dough to prepared pie pan then pour pecan filling over the top
- Bake 30 minutes. Crust will be bubbly and appear set. Serve warm with a scoop of vanilla ice cream
Julann Palo
This cobbler was absolutely delicious! And so easy to make! I will definitely be making this again & again!
Krista Stechman
So happy to hear that!
Krista
We are in love with this recipe! It reminds me of a hot cinnamon pecan roll. Super easy to put together and perfect for breakfast or dessert!
Kayla
I usually try new recipes every year for the holidays but this one is a keeper. I’m switching to this every year. Unbelievably good!
Krista Stechman
So happy for that!