Thanksgiving is this week, and I absolutely adore all the Thanksgiving foods (aside from turkey) Pies, brussel sprouts, cranberry sauce....yummm I'm salivating. I'm so excited to share with you the most magical pecan pie cobbler! Pecan pie is fabulous, but making homemade pies is tedious and this cobbler is so good, there's no need to patchke with a pie. Something magical happens when the hot water mixes with the cobbler, pecans, and brown sugar. It makes the most amazing built in caramel sauce. Tell your hostess that you're bringing dessert to Thanksgiving this year!
What ingredients do I need to make the most magical pecan pie cobbler?
- Coconut oil
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Plant based milk
- Vanilla extract
- Raw pecans
- Brown sugar
- Boiling water
How to:
- Preheat oven to 350°F. While oven is preheating, place the coconut oil in a 9x13 size baking dish and place the pan in the oven so the oil can melt as the oven is warming.
- Whisk flour, granulated sugar, baking powder and salt in a medium sized bowl. Whisk in the plant based milk and vanilla extract.
- Once oil is melted, carefully remove hot pan from the oven. Drop spoonful's of the flour mixture evenly all over the melted coconut oil. Sprinkle the chopped pecans over the top of the batter, then sprinkle the brown sugar evenly over the pecans.
- Carefully pour the boiling water evenly over the top of the cobbler.
- Place the cobbler back in the oven and bake until the cobbler is golden brown all over, about 25-35 minutes.
- Cool slightly before serving.
- Serve hot, warm, or room temperature with whipped cream, ice cream or plain.
Storing and reheating:
Store in the refrigerator for up to 3 days. To serve hot, place in a preheated oven until warmed through.
Substitutions:
Coconut oil- Feel free to substitute for margarine or butter for a dairy version.
Plant based milk- You can use any kind of unsweetened plant based milk like almond, soy or oat. If you want to make this dairy, use regular milk.
Tips and tricks for the most magical pecan pie cobbler
- Make sure to use RAW pecans. Unsalted and not roasted for the best results.
- Boiling water is an absolute must! This is what mixes with the filling ingredients and creates fluffy and delicious cobbler with a caramel sauce.
- Careful when transferring the pan of melted coconut oil out of the oven and on to the counter. It's very hot!
More fall desserts
Best ever pumpkin bread with streusel and a spiced glaze
The most magical pecan pie cobbler
Ingredients
Method
- Preheat oven to 350°F. While oven is preheating, place the coconut oil in a 9x13 size baking dish and place the pan in the oven so the oil can melt as the oven is warming.
- Whisk flour, granulated sugar, baking powder and salt in a medium sized bowl. Whisk in the plant based milk and vanilla extract.
- Once oil is melted, carefully remove hot pan from the oven. Drop spoonful's of the flour mixture evenly all over the melted coconut oil.
- Sprinkle the chopped pecans over the top of the batter, then sprinkle the brown sugar evenly over the pecans. Carefully pour the boiling water evenly over the top of the cobbler.
- Place the cobbler back in the oven and bake until the cobbler is golden brown all over, about 25-35 minutes.
- Cool slightly before serving. Serve hot, warm, or room temperature with whipped cream, ice cream or plain.
Debi Ball
This recipe sound FANTASTIK!!
I cant wait to make it for my family tonight.
Thank you! 😊
tomatoestomahtos
Thank you!!! I hope everyone loved it!
Patricia Orchard
That looks and sounds absolutely delicious!!!!!
tomatoestomahtos
Thank you Patricia!!!
Lorraine
Anyone made this with pecans that were roasted? I guess? Just the kind in the bags at the store?
tomatoestomahtos
Hi!! Rebecca commented that she made this using roasted pecans, so I would say go for it!! Feel free to reply here with your results!
Susan
Do you know if the magic will happen with gluten-free all purpose flour?
tomatoestomahtos
I haven't tested this with gluten free flour. That being said, the magic happens when the hot water mixes with the brown sugar, so I don't see why not. If you do try it, please let me know!
Rebecca
How is this recipe so good?!?!?!?! I do not understand it.
I followed this recipe to a T, except that I used regular milk instead of plant milk and roasted pecans (I know Sara mentions raw pecans!!!). I had some slightly over roasted pecans leftover from thanksgiving that I wanted to use. Baked the cobbler for 25mins as the edges started to brown. My husband who has a particular sweet tooth mentioned that he could eat the entire pan by himself (I did not let him ;-D). This was so delicious. Trust the process and see the magic unfold!
Will have to make this again with raw pecans! Thank you very much Sara for an awesome recipe!!!
tomatoestomahtos
This is the reason I named it MAGICAL!! I'm so excited that you loved this recipe so much 🙂 Thank you for taking the time to share your review.