Description
This Pecan Cobbler is a warm, comforting dessert featuring a buttery pecan base topped with a sweet, cake-like batter. Perfectly baked to a golden brown with a delightful crunch from the pecans, this classic cobbler offers an inviting combination of textures and flavors ideal for any occasion.
Ingredients
Scale
Base
- 6 tbsp real butter (no substitutions)
- 1 cup pecans, chopped
Batter
- 1 and 1/2 cups self-rising flour
- 1 and 1/2 cups sugar
- 1 and 1/2 cups milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for even baking of the cobbler.
- Melt the butter: Gently melt 6 tablespoons of real butter and pour it evenly into the bottom of a 9×13-inch baking dish, creating the rich, buttery foundation for the cobbler.
- Add the pecans: Sprinkle 1 cup of chopped pecans evenly over the melted butter in the baking dish to ensure each bite has a delightful crunch and nutty flavor.
- Mix the batter: In a separate bowl, combine 1 and 1/2 cups of self-rising flour, 1 and 1/2 cups of sugar, and 1 and 1/2 cups of milk. Stir until the mixture is smooth and free of lumps, forming the cobbler batter.
- Assemble the cobbler: Pour the batter carefully over the pecans and butter in the dish, making sure not to stir. The batter will settle around the nuts and butter during baking, creating a layered texture.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes or until the top turns golden brown and is bubbly, indicating the cobbler is cooked through and ready.
- Cool and serve: Remove the cobbler from the oven and allow it to cool for a few minutes before serving to let the flavors set and avoid burning your mouth.
Notes
- Using real butter is essential for authentic flavor and texture—avoid substitutes.
- Do not stir the batter once poured over the pecans; this allows layers to form during baking.
- This cobbler is best served warm and pairs wonderfully with vanilla ice cream or whipped cream.
- You can substitute whole milk with 2% milk but avoid skim milk to maintain moistness.
- Store leftovers covered in the refrigerator and reheat gently before serving.
