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Easy Pecan Pie Cobbler Recipe

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This Easy Pecan Pie Cobbler combines the rich, nutty flavors of classic pecan pie with a tender, crumbly whole wheat topping. Featuring a luscious filling made of eggs, maple syrup, and pecans baked together with a buttery crust, this comforting dessert is perfect for cozy gatherings or holiday celebrations. The topping is delightfully crumbly, made with cold butter and whole wheat flour, adding a wholesome twist to the traditional pecan pie experience.

Ingredients

Pecan Pie Cobbler Topping:

  • 1 ½ cups whole wheat pastry flour (or all-purpose flour)
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 8 tbsp unsalted butter, cold and cubed
  • ⅔ cup milk of choice (skim milk recommended)

Pecan Pie Filling:

  • 2 tbsp unsalted butter, melted
  • 2 cups pecan pieces
  • 4 large eggs
  • 1 ⅓ cup pure maple syrup
  • ½ cup brown sugar
  • 1 ½ tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat and melt butter: Preheat your oven to 375°F. Place 2 tablespoons of unsalted butter in a 9x9-inch baking pan and put it in the oven to melt while you prepare the topping.
  2. Make the cobbler topping: In a food processor, pulse together the whole wheat pastry flour, ¼ cup brown sugar, ¼ cup granulated sugar, baking powder, baking soda, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Transfer this mixture to a mixing bowl and stir in the milk until just combined. Set aside the batter.
  3. Prepare pecan pie filling: Once the butter in the baking pan has melted, add the 2 cups of pecan pieces to the pan and set aside.
  4. Mix filling batter: In a large mixing bowl, whisk the eggs until frothy. Add the pure maple syrup, ½ cup brown sugar, vanilla extract, and salt, then whisk until fully combined.
  5. Assemble the cobbler: Pour the egg and syrup mixture over the pecans in the baking pan. Dollop spoonfuls of the cobbler topping batter over the pecan pie filling. It’s okay if the topping doesn’t completely cover the filling as it will spread during baking.
  6. Bake: Bake in the preheated oven for 50 to 55 minutes, or until the top is golden brown and the filling is set. About halfway through baking, cover loosely with aluminum foil to prevent the topping from overbrowning.
  7. Cool and serve: Allow the cobbler to cool for about 15 minutes before serving. For best enjoyment, serve warm with vanilla ice cream or whipped cream.

Notes

  • Using whole wheat pastry flour adds a nutty flavor and healthier twist but all-purpose flour can be used if preferred.
  • Cold butter is essential for achieving the crumbly topping texture.
  • Covering halfway through baking prevents the topping from burning while allowing the filling to cook fully.
  • Serve warm for the best flavor experience.
  • Maple syrup can be substituted with light corn syrup if needed, but maple adds a richer taste.

Find it online: https://recipethrive.com/easy-pecan-pie-cobbler-recipe/