Pecan Cobbler

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.

This recipe sounds weird when you read it, but it is extremely easy to make and produces wonderful results for pecan lovers.  It represents the intersection of cobbler and dump cake, but without any cake mixes or other artificial ingredients.



8 tablespoon butter (no substitutions)
1 cup pecans
1 and ½ cup self-rising flour
1 and ½ cup granulated sugar
⅔ cup milk
1 teaspoon vanilla
1 and ½ cup packed light brown sugar
1 and ½ cup hot water


Preheat oven to 350 degrees.  In a 9×13 inch cake dish,  melt in oven. Once butter is melted, sprinkle pecans over butter.  I would give them a light dusting of salt at this stage as well.

In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix.

Pour batter over butter and pecans, but do not mix. Sprinkle brown sugar over batter, without stirring. Carefully pour the hot water over the mixture.

Bake 30 to 35 minutes or until golden brown.

Cobbler will not be firm after 35 minutes. It will firm up as it cools. Do not over cook.

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