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Quick Pecan Pie Cobbler with Ice Cream – Easy & Delicious

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This quick pecan pie cobbler is a weeknight hero that comes together in under 30 minutes with simple pantry ingredients. It features a gooey, caramelized pecan filling with a buttery, biscuit-like topping, perfect served warm with vanilla ice cream.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks), melted
  • 1 ½ cups light brown sugar, packed
  • 1 cup light corn syrup (or maple syrup)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves (toasted or raw)
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¾ cup whole milk (or buttermilk)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving
  • Optional: caramel sauce or flaky sea salt for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Place a 10-inch cast iron skillet (or 9×13 baking dish) in the oven while it preheats.
  2. Make the pecan filling: In a large bowl, whisk together 1 cup melted butter and 1 ½ cups packed brown sugar until smooth. Add 1 cup corn syrup and whisk again. Add 4 eggs one at a time, whisking well after each. Stir in 2 teaspoons vanilla and ½ teaspoon salt. Fold in 2 cups pecan halves.
  3. Make the cobbler topping: In a separate bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, and ½ cup granulated sugar. In a small bowl, combine ¾ cup milk, 4 tablespoons melted butter, and 1 teaspoon vanilla. Pour wet into dry and stir until just combined (a few lumps are fine).
  4. Assemble: Carefully remove the hot skillet from the oven. Pour the pecan filling into the hot skillet. Drop spoonfuls of the cobbler topping over the filling (do not spread).
  5. Bake for 25 to 30 minutes, until the topping is golden brown and a toothpick inserted into the topping comes out clean. Let cool on a wire rack for at least 10 minutes.
  6. Serve warm with a scoop of vanilla ice cream. Optionally drizzle with caramel sauce or sprinkle with flaky sea salt.

Notes

Don’t skip preheating the pan—it creates the crispy bottom. Toast pecans for deeper flavor. Use room temperature eggs to prevent butter from seizing. If topping browns too quickly, tent with foil for last 10 minutes. Let rest 10 minutes before serving to set the filling.

Nutrition

Keywords: pecan pie cobbler, quick dessert, easy cobbler, pecan dessert, weeknight dessert, cast iron skillet dessert

Find it online: https://twinkletaste.com/quick-pecan-pie-cobbler-with-ice-cream-easy-and-delicious/