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A golden brown Pecan Pie Cobbler in a ceramic baking dish with a scoop of melting vanilla ice cream on top.

Pecan Pie Cobbler

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 520 kcal

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup all -purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sal t
  • 3/4 cup whole milk
  • 1 cup light brown sugar, packed
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups boiling water

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Pour the melted butter into a 9x13 inch ceramic or glass baking dish, spreading it evenly across the bottom.
  • In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  • Stir in the milk until just combined and a smooth batter forms.
  • Pour the batter over the melted butter in the baking dish. Do not stir the batter into the butter.
  • Sprinkle the packed light brown sugar evenly over the batter layer, followed by the chopped pecans.
  • Carefully pour the boiling water over the top of the pecan and sugar layer. Do not stir; the layers will integrate during the baking process.
  • Bake for 40 to 45 minutes until the top is golden brown and the cake has risen through the liquid to create a cobbler crust.
  • Remove from the oven and allow to rest for 10 to 15 minutes to allow the sauce to thicken before serving.