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Cozy Salted Caramel Pecan Pie Cobbler – Easy Homemade Dessert

Salted Caramel Pecan Pie Cobbler - featured image
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This Cozy Salted Caramel Pecan Pie Cobbler brings together everything you love about a classic pecan pie—the crunchy nuts, the gooey caramel—but wraps it up in a warm, comforting cobbler that is way easier to pull off. No finicky pie crust to roll out, no blind baking, no stress.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups packed light brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 2 cups pecan halves
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet or baking dish on a baking sheet to catch any potential spills.
  2. Make the caramel filling: In your 10-inch cast iron skillet over medium heat, melt 1 cup (2 sticks) of unsalted butter. Once melted, add 1 ½ cups of packed light brown sugar. Stir constantly with a wooden spoon until the sugar is mostly dissolved and the mixture is bubbling, about 3-4 minutes.
  3. Add the cream and flavorings: Slowly pour in 1 cup of heavy cream while stirring. The mixture will bubble up vigorously—keep stirring until everything is smooth and combined. Remove from the heat and stir in 1 teaspoon of vanilla extract and ½ teaspoon of sea salt.
  4. Add the pecans: Fold in 2 cups of pecan halves until they are evenly coated in the warm caramel. Spread them into an even layer in the skillet. Set the skillet aside while you make the topping.
  5. Make the cobbler topping: In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Add ½ cup of cold, cubed unsalted butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Add the wet ingredients: In a small bowl or liquid measuring cup, whisk together ¾ cup of buttermilk and 1 teaspoon of vanilla extract. Pour this into the flour-butter mixture and stir with a fork just until a soft, shaggy dough forms. Do not overmix.
  7. Assemble the cobbler: Using a large spoon or cookie scoop, drop spoonfuls of the dough evenly over the pecan-caramel mixture in the skillet. You should have about 8-10 dollops.
  8. Bake: Place the skillet (on its baking sheet) in the preheated oven. Bake for 25-30 minutes, or until the topping is golden brown and a toothpick inserted into the center of a dumpling comes out clean. If the topping is browning too quickly, tent the skillet loosely with foil for the last 10 minutes.
  9. Cool and finish: Remove the skillet from the oven and let it cool on a wire rack for at least 10 minutes. Just before serving, sprinkle a generous pinch of flaky sea salt over the top.
  10. Serve warm: This cobbler is best served warm, straight from the skillet. Scoop it into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Don’t rush the caramel; keep heat at medium and stir constantly. Keep butter cold for the topping. Don’t overmix the dough. Let the cobbler rest for at least 10 minutes before serving. Toast pecans for extra flavor if desired. Always check that your skillet is oven-safe up to 350°F.

Nutrition

Keywords: salted caramel, pecan pie, cobbler, easy dessert, fall dessert, Thanksgiving dessert, cast iron skillet dessert

Find it online: https://dinadishes.com/cozy-salted-caramel-pecan-pie-cobbler-easy-homemade-dessert/