If you love pecan pie but want something a little easier and extra gooey, this Pecan Pie Cobbler is so good. It has a buttery homemade crust with a rich brown sugar pecan filling and even more buttery pecans baked over the top. The edges get caramelized while the middle stays soft, sticky and almost custard-like.

This is one of those desserts that just feels like fall to me. It’s simple enough to make for a weekend dessert but absolutely good enough for Thanksgiving or Christmas. I love it served slightly warm when the filling is still gooey, especially with a big scoop of vanilla ice cream melting over the top.

Ingredients

For the Buttery Crust

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 10 tablespoons butter, melted

For the Pecan Pie Filling

• 1 1/2 cups chopped pecans
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, melted
• 3 large eggs
• 3/4 cup light corn syrup
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

For the Pecan Topping

• 1/2 cup chopped pecans
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish.
2. In a medium bowl, combine the flour, sugar and salt. Stir in the melted butter until a soft, crumbly dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 12 to 15 minutes, just until the edges begin to turn lightly golden.
4. While the crust bakes, whisk together the brown sugar, granulated sugar, melted butter, eggs, corn syrup, flour, vanilla, cinnamon and salt until well combined. Fold in 1 1/2 cups chopped pecans.
5. Pour the pecan filling over the warm crust and spread it evenly.
6. Combine the remaining 1/2 cup pecans with 2 tablespoons brown sugar and 1 tablespoon melted butter. Sprinkle evenly over the filling.
7. Bake for 35 to 45 minutes, until the edges are set and the center still has a slight jiggle. Don’t overbake it. That soft center is what gives you that gooey pecan pie texture.
8. Let cool for at least 30 minutes before serving so the filling has time to set.

Serving tip: Serve warm with vanilla ice cream or a little whipped cream. It’s also delicious completely cooled and cut into squares.