If you love pecan pie, you will adore this pecan cobbler. It’s got all that classic gooey pecan filling but layered with flaky puff pastry like a BOSS. I honestly can’t get enough of it. Serve it up warm with vanilla ice cream and get your whole life. It just might become your new holiday MVP.
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Pecan pie cobbler ingredients notes
- Sugars: If you don’t have any, just grab some molasses and add it to granulated sugar and make your own homemade brown sugar.
- Corn Syrup: You can swap with maple syrup.
- Butter: Unsalted or salted are fine.
- Flour: Can use gluten-free cup-for-cup option as a swap.
- Puff Pastry: You can use store-bought pie crust or even homemade pie crust just as easily.
How to make pecan cobbler
Step 1: Whisk together both sugars until combined. Next, whisk together corn syrup, melted butter, beaten eggs, and vanilla until smooth. Quickly whisk in flour and salt until mixture is smooth but somewhat thickened.
Step 2: Add pecans to wet mixture. Mix it all up until nice and combined boos.
Step 3: Remove one sheet of puff pastry from the refrigerator. On a lightly floured surface, roll puff pastry to 9×12 inches. Using a pizza or pastry cutter, cut pastry into thirds. Keep two strips whole and cut the third strip into smaller ¼-inch wide strips. Place the first whole strip at the bottom of the prepared loaf pan.
Step 4: Pour in half of the pecan filling.
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Step 5: Place the second whole strip over the pecan filling. Finally pour in the remaining pecan filling and place the ¼-inch strips at a diagonal to create a lattice top. Brush with melted butter and sprinkle sparkling sugar on top.
Step 6: Bake for 15 minutes at 375°F then reduce the oven to 350°F degrees and continue baking until the center is set but just slightly jiggly, another 12-15 minutes. Move to the top third rack and bake for an additional 5-8 minutes until the puff pastry is light golden brown. Remove from the oven and let sit for 30 minutes to allow it to set. Serve warm.
Pecan Cobbler Recipe
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Ingredients
For the pecan filling
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- ½ cup light corn syrup
- 3 tablespoons unsalted butter melted
- 3 large eggs beaten and room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- pinch of kosher salt
- 1 ½ cups chopped pecans
For the crust
- 1 sheet puff pastry thawed but kept cold in refrigerator until ready for use (9×9 inches)
- 1 tablespoon unsalted butter melted
- Sparkling sugar for garnish
Instructions
- Preheat the oven to 375°F. Place racks in top third and bottom third position. Prepare a 9×5 inch loaf pan by spraying the sides and bottom with nonstick baking spray.
- In a medium-sized bowl whisk together both sugars until combined.
- Next, whisk in corn syrup, melted butter, beaten eggs, and vanilla until mixture is smooth.
- Quickly whisk in flour and salt until mixture is smooth but somewhat thickened.
- Add pecans and use a spatula to combine.
- Remove one sheet of puff pastry from the refrigerator. On a lightly floured surface, roll puff pastry to 9×12 inches. Using a pizza or pastry cutter, cut pastry into thirds. Keep two strips whole and cut the third strip into smaller ¼-inch wide strips.
- Place the first whole strip at the bottom of the prepared loaf pan. Pour in half of the pecan filling.
- Place the second whole strip over the pecan filling and top with the remaining filling.
- Place the ¼-inch strips at a diagonal to create a lattice top. Trim the strips where necessary. Brush with melted butter and sprinkle sparkling sugar on top.
- Place the cobbler on the bottom third rack and bake for 15 minutes. Reduce the oven to 350°F degrees and continue baking until the center is set but just slightly jiggly, another 12-15 minutes. Move to the top third rack and bake for an additional 5-8 minutes until the puff pastry is light golden brown.
- Remove cobbler from the oven and let sit for 30 minutes to allow filling to finish setting. Scoop out into bowls and serve warm.
Notes
How to store & reheat pecan cobbler
Make sure your cobbler is cooled down completely, then cover it tightly with plastic wrap or aluminum foil or move to an airtight container. You can then pop it in the fridge. To reheat, warm leftovers in a preheated 350˚F oven for about 15-20 minutes or until warmed through. You can also zap in the microwave for about 30-45 seconds. Easy y’all!How long will pecan cobbler last in the fridge?
It should last for 3-4 days refrigerated.Can I freeze pecan pie cobbler?
Yep for sure! It’s best to wrap portions individually in plastic wrap then in foil. Add the date then freeze for up to 2 months. Make sure you thaw overnight in the fridge before reheating.Nutrition
Recipe Tips
- Always Room Temp: Especially the eggs so the custard filling sets up some.
- Pro Measuring Cup Hack: Coat the inside of your measuring cup with nonstick spray before measuring corn syrup. It’ll slide right out.
- Pick a Quality Puff Pastry: I like to use an all butter puff pastry versus a shortening based puff pastry so that flavor is sensational throughout.
- Keep the Pastry Chilled: Make sure you take it out of the fridge right when you need it so it bakes up flaky.
- Let it Set: If you dig right into the pecan cobbler, it will be a runny hot mess. Let it chill before serving.
- Make Ahead: I would suggest making the filling the day before and storing in the fridge. You can also prep the puff pastry by slicing into pieces ahead and storing in the fridge.
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I made this and while really tasty, it was “thick” – any thoughts why or tips on how to make it “juicier”?
Hi Kim, thanks so much! So, the pecan filling is supposed to be thicker, like the pie. You could try upping the butter by a tablespoon or two and taking out the flour.
I made your pecan pie cobbler and it was a hit! It will definitely be in rotation from now on. My husband’s favorite pie is pecan, and he loved every single bite! Thank you!
Ahh thank you so much!
Wonderfully delicious
Thank you!