Pecan Pie Cobbler doesn’t look quite like other cobblers, but it absolutely delivers the flavor and then some! A tender crust surrounds a buttery, sugary, nutty pecan filling, with notes of smoky bourbon for an added Southern charm! Brushed with sticky and syrupy maple and baked in a cast-iron skillet for the perfect crust, Pecan Pie Cobbler has so much going for it, pecan pie better watch out; there’s some new competition in town!
Ingredients
For the cobbler:
- 1 stick unsalted butter
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the pecan filling:
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons butter, melted
- 2 tablespoons bourbon, optional
- 1 1/2 cups pecan pieces
- maple syrup, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 375 degrees F and place a 9-inch or 10-inch cast-iron skillet in the oven to heat.
Step 2 –Once the oven has preheated, add 1 stick of the butter to the hot skillet and allow it to rest in the oven until melted.
Step 3 –In a bowl, add the flour, the whole milk, the granulated sugar, the baking powder, and 1/2 teaspoon of the kosher salt and stir to combine.
Step 4 –In a separate bowl, add the brown sugar, the egg, the vanilla, the remaining salt, the remaining melted butter, the bourbon, and the pecans and stir until the sugar is partially dissolved.
Step 5 –Carefully remove the skillet from oven.
Step 6 –Pour the batter over the melted butter in the skillet but do not stir; the batter should be separated from the butter.
Step 7 –Pour the pecan filling into the center of the batter.
Step 8 –Bake until browned and the edges slightly pull away from the pan, about 30-35 minutes.
Step 9 –Brush with the maple syrup and serve warm.
