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Best Pecan Pie Cobbler Easy Recipe with Ice Cream

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This pecan pie cobbler skips the fussy pie crust and creates its own buttery, golden topping as it bakes. Ready in under an hour, it features a soft, pudding-like filling with caramelized edges, perfect served warm with vanilla ice cream.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 cups chopped pecans
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • High-quality vanilla ice cream (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or non-stick spray.
  2. In a large bowl, whisk together the melted butter and both sugars until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Gradually fold in the flour until just combined. Finally, fold in the chopped pecans. Set aside.
  3. In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl or measuring cup, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Pour the pecan filling into the prepared baking dish and spread evenly. Dollop the cobbler topping over the filling in spoonfuls, then gently spread to cover as much surface area as possible.
  5. Bake for 35-40 minutes. At the 25-minute mark, check the cobbler—if the top is browning too quickly, tent loosely with aluminum foil. The cobbler is done when the top is deep golden-brown with bubbling edges and a slight jiggle in the center.
  6. Let the cobbler cool on a wire rack for at least 15 minutes. Serve warm, topped with a generous scoop of vanilla ice cream.

Notes

Don’t overmix the topping—mix until flour is just moistened. Room temperature eggs are important to prevent the butter from solidifying. Let the cobbler rest for 15 minutes before serving to allow the filling to set. For extra flavor, toast the pecans in a dry pan for 3-4 minutes before using. The cobbler can be assembled up to 2 hours ahead and kept at room temperature before baking.

Nutrition

Keywords: pecan pie cobbler, easy pecan dessert, cobbler recipe, pecan pie without crust, pecan cobbler with ice cream

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