Go Back
substitute for corn syrup in pecan pie

Pecan Pie Cobbler

4.84 from 6 votes
This fall dessert will definitely be your new favorite! The Pecan Biscuits make a delicious crumble that mimics pie crust in this recipe. The brown sugar helps caramelize the pecans and make a gooey sauce that tastes decadently delicious with a scoop of ice cream! 
Print Recipe Pin Recipe
Cook Time:35 minutes
Servings: 5
Author: Knead the Recipe

Ingredients

Biscuit Topping:

  • 2 cups All purpose flour 
  • 1 1/4 cups Buttermilk
  •  Pinch of salt 
  • 2 tsp Baking powder 
  • 3/4 cup Sugar
  • 10 tbsp Butter cold

Crust Layer

  • 10-12 Pecan crackers or sweet crackers of choice
  • 6 tbsp Butter melted
  • 1/4 cup Brown sugar 

Pecan Base

  • 1 1/4 cup Pecans roughly chopped
  • 1 tsp Cinnamon 
  • 1/2 cup Brown sugar 
  • 1/2 cup Butter melted

Instructions

  • Preheat oven to 350 degrees Fahrenheit. 
  • Pour the melted butter into an oval baking dish. Add the pecans, brown sugar, and cinnamon and mix until well combined. 
  • For the biscuit crumble, use a rolling pin to crush the Pecan crackers. Mix in the melted butter and brown sugar until combined and spoon evenly on top of your pecan base. 
  • For the biscuit dough, mix your flour, baking powder, salt and sugar together. Use your hands or a pastry cutter to work in the cold butter. You want to do this until crumbles form and you can clench the mixture in your hand and it retains its shape. 
  • Pour in the buttermilk and mix until no streaks of flour remain.
    Spoon the biscuit dough evenly on top of your dish and top with some brown sugar (optional). You can also pour 1/4 cup of hot water on top of the brown sugar if you want the cobbler to have a sticky pudding consistency. 
  • Bake for 30-35 minutes or until toothpick in the center comes out clean. 
    Let cool in the pan so the pecan filling can thicken and then serve with ice cream and enjoy!