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Easy Pecan Pie Cobbler Recipe (Gooey Southern Dessert, No Corn Syrup)

Close-up of a warm pecan pie cobbler recipe baked in a cast iron skillet with a piece removed showing gooey filling.

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Make this simple Pecan Pie Cobbler for a rich, gooey Southern dessert with a buttery topping. This recipe skips corn syrup.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/2 cup milk
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup substitute (like maple syrup or honey)
  • 1/4 cup (1/2 stick) melted unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Prepare the cobbler topping: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined; do not overmix.
  3. Press the topping mixture evenly into the bottom of the prepared baking dish.
  4. Prepare the filling: In a separate bowl, whisk together the brown sugar, corn syrup substitute, melted butter, eggs, and vanilla extract until smooth.
  5. Stir in the pecan halves until they are coated with the mixture.
  6. Carefully pour the pecan filling mixture over the top of the unbaked cobbler dough in the baking dish. Do not stir.
  7. Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is set and bubbly.
  8. Let the cobbler cool on a wire rack for at least 20 minutes before serving.

Notes

  • For a richer caramel flavor, use dark brown sugar in the filling.
  • Serve warm with vanilla ice cream for a classic comfort food dessert.
  • If you prefer a crispier topping, place the dish on the lower rack for the first 20 minutes of baking.

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