Easy Pecan Pie Cobbler
This Pecan Pie Cobbler swaps corn syrup for real maple syrup and skips the pie crust altogether, baking into one gooey pecan dessert with a soft cobbler topping.
Servings: 10 servings
Calories: 528kcal
Cost: $13.64 or $1.36/serving
Equipment
- 1 9x9 baking dish
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 (I used skim)
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
- Preheat the oven to 375℉. Add the 2 tbsp of butter to a 9x9 pan and place it inside the oven to melt as you prepare the cobbler.
- Make the cobbler topping. Add the flour, ¼ cup brown sugar, ¼ cup granulated sugar, baking powder, baking soda, and salt to a food processor and pulse until combined. Add the 8 tbsp cold cubed butter and pulse until the mixture forms crumbs.
- Dump the flour mixture into a mixing bowl and add the milk. Stir until just combined, then set aside.
- Make the pecan pie filling. Once the butter is melted in the baking pan, add the pecans and set aside.
- In a mixing bowl, whisk the eggs until frothy. Add the maple syrup, brown sugar, vanilla, and salt and whisk again until combined.
- Pour the mixture over the pecans in the baking pan, then dollop the cobbler batter over the pecan pie filling. Note: it's okay if it doesn't cover the cobbler completely.
- Bake in the preheated oven for 50-55 minutes, or until browned and baked through. Cover with foil about halfway through to prevent overbrowning.
- Allow to cool for about 15 minutes, then serve with vanilla ice cream or whipped cream.
Nutrition
Calories: 528kcal | Carbohydrates: 62g | Protein: 8g | Fat: 30g | Sodium: 288mg | Fiber: 3g
