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Cozy Pecan Pie Cobbler with Ice Cream: Easy Fall Dessert

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This easy pecan pie cobbler delivers all the gooey, buttery flavor of classic pecan pie without the fuss of a crust. Ready in under an hour with simple pantry ingredients, it’s the perfect warm, comforting dessert for fall gatherings or a cozy night in.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk (whole or 2%)
  • 1/2 cup (1 stick, 113g) unsalted butter, melted (for batter)
  • 1 1/2 cups (170g) pecans, roughly chopped
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/2 cup (1 stick, 113g) unsalted butter, melted (for topping)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) light corn syrup (or honey/maple syrup)
  • 1 large egg
  • Vanilla ice cream, for serving
  • Optional: whipped cream, caramel drizzle, flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Place a 10-inch cast iron skillet or 9×9-inch baking dish in the oven while it preheats.
  2. Make the batter: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Add milk and whisk until just combined (batter will be thick; do not overmix).
  3. Prepare the pecan topping: In a separate bowl, combine chopped pecans, brown sugar, melted butter, vanilla extract, corn syrup, and egg. Stir until well mixed.
  4. Assemble the cobbler: Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread evenly. Spoon the pecan mixture over the batter (do not stir). Pour the melted butter for the batter evenly over everything.
  5. Bake for 35-40 minutes, until the top is golden brown and the cobbler is bubbling around the edges. The center should be set but slightly jiggly. If browning too quickly, tent with foil for the last 10 minutes.
  6. Cool for 5-10 minutes to allow the filling to set.
  7. Serve warm, scooped into bowls, topped with vanilla ice cream. Add optional garnishes if desired.

Notes

Toast pecans at 350°F for 5-7 minutes before using for deeper flavor. Use room temperature egg and milk for best results. Let cobbler rest 10 minutes before serving to allow filling to thicken. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free milk. Leftovers can be stored in the refrigerator for up to 3 days; reheat in microwave or oven.

Nutrition

Keywords: pecan pie cobbler, easy fall dessert, pecan cobbler, no crust pecan pie, cast iron dessert, pecan dessert, comfort food

Find it online: https://forkifyfun.com/cozy-pecan-pie-cobbler-with-ice-cream-easy-fall-dessert/