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Warm Pecan Pie Cobbler with Vanilla Ice Cream: Easy Fall Dessert

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A warm, gooey pecan cobbler with a golden drop-biscuit topping, born from a happy kitchen accident. This easy fall dessert is perfect for Thanksgiving or any cozy gathering, served with vanilla ice cream.

Ingredients

Scale
  • 1 ½ cups pecan halves
  • ½ cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (whole milk preferred)
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray.
  2. Toast the pecans (optional but recommended): Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
  3. Make the pecan filling: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, whisking after each. Stir in vanilla extract.
  4. Add dry ingredients to filling: Sprinkle 2 tablespoons flour and ¼ teaspoon salt over the mixture. Whisk until no dry streaks remain. Fold in toasted pecans.
  5. Pour the filling into the prepared dish and spread evenly.
  6. Make the cobbler topping: In a separate bowl, whisk together 1 cup flour, ½ cup granulated sugar, baking powder, and ¼ teaspoon salt. In a small cup, mix milk, ¼ cup melted butter, and 1 teaspoon vanilla. Pour wet into dry and stir until just combined (batter will be thick and lumpy).
  7. Drop dollops of topping evenly over the filling using a spoon or cookie scoop.
  8. Bake for 35-40 minutes, placing the dish on a baking sheet to catch overflow. Bake until topping is golden brown and a toothpick inserted into topping comes out clean. If topping browns too quickly, tent with foil after 25 minutes.
  9. Cool for at least 10 minutes to allow filling to set.
  10. Serve warm with vanilla ice cream.

Notes

Don’t skip toasting the pecans for best flavor. Use room-temperature eggs to prevent butter from seizing. Measure flour correctly by spooning and leveling. Don’t overmix the topping. Let cobbler cool for at least 10 minutes before serving to allow filling to set. For a gluten-free version, use 1:1 gluten-free baking flour. For dairy-free, use vegan butter and oat milk.

Nutrition

Keywords: pecan pie cobbler, easy fall dessert, pecan cobbler, warm pecan dessert, Thanksgiving dessert, cobbler recipe

Find it online: https://lolaspoon.com/warm-pecan-pie-cobbler-with-vanilla-ice-cream-easy-fall-dessert/