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Cozy Pecan Pie Cobbler with Vanilla Ice Cream

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A warm, gooey pecan pie cobbler with a buttery drop-biscuit topping, loaded with toasted pecans and a rich caramel filling. Served with vanilla ice cream, it’s the ultimate comfort dessert for fall and winter gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups light brown sugar, packed
  • 1 cup dark corn syrup
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • Vanilla ice cream (for serving)
  • Optional: caramel sauce or whipped cream (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a 9×13-inch baking dish on a baking sheet lined with parchment paper.
  2. Brown the butter: In a medium saucepan over medium heat, melt ½ cup (1 stick) of the butter. Swirl occasionally until it foams, then the foam subsides and brown specks appear (about 5-7 minutes). Remove from heat and pour into a heatproof bowl.
  3. Make the pecan pie filling: In a large bowl, whisk together the browned butter, remaining ½ cup (1 stick) melted butter, brown sugar, and dark corn syrup until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and salt.
  4. Toast the pecans: Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Let cool slightly, then roughly chop half of them; leave the other half whole.
  5. Prepare the cobbler topping: In a separate bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in cold cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Make a well, pour in milk and vanilla, and stir just until combined (batter will be thick and lumpy).
  6. Assemble the cobbler: Pour the pecan pie filling into the prepared baking dish. Sprinkle toasted pecans evenly over the filling. Drop spoonfuls of the cobbler topping over the top.
  7. Bake for 40-45 minutes, until topping is golden brown and a toothpick inserted into the topping comes out clean. Let cool on a wire rack for at least 15 minutes.
  8. Serve warm: Spoon into bowls and top each serving with a generous scoop of vanilla ice cream.

Notes

Don’t skip browning the butter—it adds incredible nutty depth. Let the cobbler rest for 15 minutes before serving to allow the filling to set. For best results, use room temperature eggs and toast the pecans. If topping browns too quickly, tent with foil for the last 10-15 minutes.

Nutrition

Keywords: pecan pie cobbler, pecan cobbler, fall dessert, Thanksgiving dessert, comfort food, pecan pie, cobbler, vanilla ice cream

Find it online: https://dinadishes.com/cozy-pecan-pie-cobbler-with-vanilla-ice-cream/