Gooey Pecan Cobbler
This Southern pecan cobbler recipe is a fabulous Thanksgiving dessert idea!
Gooey Pecan Cobbler is a great autumn or Thanksgiving dessert that can feed a crowd. This pecan cobbler is very similar to a traditional pecan pie recipe, but with a few differences. Instead of regular pie crust, the gooey pecan filling is topped with Southern buttermilk drop biscuits. The light and fluffy texture of the biscuits goes impossibly well with the sweet and sticky pecan filling. Possibly the best thing about this cobbler is how easy it is to make. It only takes a few minute to whisk together the filling, and the biscuit topping comes together almost as quickly.
This easy cobbler recipe is extremely sweet, so a small helping is enough to satisfy your sweet tooth. This pecan cobbler is best served warm, with a dollop of sweet whipped cream on top. The creaminess of the whipped cream makes a great complement to the gooey pecan filling. This pecan cobbler recipe is tailor-made for those who truly love Southern pecan pie.
The cobbler topping for this recipe was adapted from the America's Test Kitchen recipe for Best Drop Biscuits.
Preparation Time10 min
Cooking Time1 hr
Cooking Vessel Size9 x 13 inch baking dish
For more Southern dessert recipes, be sure to check out our free, printable eCookbook, The Best Easy Pie Recipes: 14 Southern Recipes for Pie. The Best Easy Pie Recipes: 14 Southern Recipes for Pie
- For the cobbler:
- 3 cups pecan halves, toasted
- 4 eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 (16-ounce) bottle light corn syrup
- 1 stick unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- For the biscuit topping:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup cold buttermilk
- turbinado sugar, optional
Preheat the oven to 375 degrees F.
To make the filling, whisk together the eggs, both sugars, corn syrup, melted butter, and vanilla. Gently fold in the toasted pecans.
Pour the filling into a 9 x 13 inch baking dish that has been coated with cooking spray. Bake the filling for 25 minutes.
While the filling bakes, prepare the biscuit topping. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Combine the cold buttermilk with the melted butter in a small bowl so that butter hardens and forms small clumps. Slowly add the milk and butter mixture to the flour mixture. Stir with a rubber spatula until just combined.
Remove the cobbler from the oven and dollop with the biscuit topping. Sprinkle the tops of the biscuits with turbinado sugar, if using.
Return the cobbler to the oven and bake it for an additional 25 to 35 minutes, until the biscuit topping is golden brown.
Allow the cobbler to cool for 30 to 45 minutes. Serve warm with whipped cream.
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