Pecan Pie Cobbler: 12 Holiday Desserts for Home Bakers Who Are Done Rolling Pie Crust

Pecan pie cobbler is the holiday dessert that gives you every gooey, buttery bite of the pie with none of the crust crimping. One Facebook cook calls it his go-to dessert, and his carrot cake version with pecan pie filling drew 57,100 reactions and 9,700 shares. The trick, true to the old cobbler tradition, is one pan: a simple batter, a sprinkle of pecans, and a brown sugar syrup that sinks to the bottom and turns into caramel as it bakes. Here are 12 of the best: the classic pecan pie cobbler, a cast iron skillet version, a slow cooker version for a busy oven, and holiday cousins like sweet potato, pumpkin pie, chocolate chess and cherry cobbler. Grab a big spoon and the vanilla ice cream..

Gooey Pecan Pie Cobbler

Picture all the gooey, buttery filling of a pecan pie, but baked under a golden cake crust that you scoop straight from the pan. That is pecan pie cobbler, and one Facebook cook calls it his go-to dessert, with 19,700 reactions to back him up. There is no crust to roll and no crimping, just one pan and a few pantry staples. Tip: let it rest 30 minutes so the bubbling caramel sauce thickens. Serve it warm with vanilla ice cream beside your fruit cobbler and crisp recipes..

You will need: 1/2 cup butter, 1 cup flour, 1 cup sugar (divided), 2 tsp baking powder, 1/4 tsp salt, 2/3 cup milk, 1 tsp vanilla extract, 1 1/2 cups chopped pecans, 1 cup packed brown sugar, 1/4 cup light corn syrup, 1 1/2 cups boiling water.

How to make it: 1. Heat oven to 350F, melt butter in a 9×13 pan in the oven. 2. Whisk flour, 1/2 cup sugar, baking powder, salt, milk and vanilla and pour over the butter without stirring. 3. Sprinkle pecans over the batter. 4. Stir brown sugar, remaining sugar and corn syrup into the boiling water and carefully pour over the top. 5. Bake 40 to 45 minutes until golden and bubbling, then rest 30 minutes.

Carrot Cake Cobbler With Pecan Pie Filling

This is the mash-up that stopped Thanksgiving scrollers in their tracks, with 57,100 reactions and 9,700 shares on Facebook. A spiced carrot cake layer bakes over a gooey pecan pie filling, so every scoop is half cake and half caramel. It tastes like two holiday desserts in one. Tip: grate the carrots finely so they melt into the cake. A drizzle of cream cheese glaze on top is the finishing touch. Love this flavor? Try more carrot cake recipes. Would you try this one?

You will need: 1 batch pecan pie filling (1 cup brown sugar, 3 large eggs, 1/2 cup corn syrup, 1/4 cup melted butter, 1 tsp vanilla extract, 1 1/2 cups pecans), 1 box spice cake mix, 1 1/2 cups finely grated carrots, 3 large eggs, 1/2 cup oil, 1/2 cup water, cream cheese glaze.

How to make it: 1. Heat oven to 350F and grease a 9×13 pan. 2. Whisk the pecan filling and pour into the pan. 3. Mix cake mix, carrots, eggs, oil and water and spoon over the filling. 4. Bake 45 to 50 minutes until a toothpick in the cake comes out clean. 5. Cool 20 minutes and drizzle with glaze.

Cast Iron Skillet Pecan Pie Cobbler

There is something homey about a dessert served straight from a cast iron skillet. This skillet pecan pie cobbler bakes with crisp, caramelized edges and a gooey center. Tip: preheat the skillet with the butter in the oven for extra crisp edges. Bring it to the table on a trivet with ice cream on top. Find more cast iron skillet recipes for a rustic holiday spread. Is your grandma’s skillet still in use?

You will need: 1/4 cup butter, 3/4 cup flour, 1/2 cup sugar, 1 1/2 tsp baking powder, 1/2 cup milk, 1 tsp vanilla extract, 1 cup chopped pecans, 3/4 cup brown sugar, 2 tbsp corn syrup, 1 cup boiling water.

How to make it: 1. Heat oven to 350F, melt butter in a 10 inch cast iron skillet in the oven. 2. Whisk flour, sugar, baking powder, milk and vanilla and pour over the butter. 3. Sprinkle with pecans. 4. Stir brown sugar and corn syrup into boiling water and carefully pour over. 5. Bake 35 to 40 minutes and rest 20 minutes.

Slow Cooker Pecan Pie Cobbler

When the oven is full of turkey, the slow cooker saves the day. This pecan pie cobbler cooks low and slow into a soft cake top over a rich, gooey sauce. Your kitchen smells like Thanksgiving morning for hours. Every scoop of this pecan pie cobbler is soft and saucy. Tip: lay a paper towel under the lid to catch extra moisture so the top stays cakey. Spoon it into bowls with ice cream, and keep it warm for guests alongside more slow cooker desserts. Ready to set it and forget it?

You will need: 1 cup flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 cup milk, 1/4 cup melted butter, 1 tsp vanilla extract, 1 cup chopped pecans, 3/4 cup packed brown sugar, 1/4 cup maple syrup, 1 1/2 cups boiling water.

How to make it: 1. Grease a 6 quart slow cooker. 2. Whisk flour, sugar, baking powder, milk, butter and vanilla and spread in the cooker. 3. Sprinkle pecans over the batter. 4. Stir brown sugar and syrup into the boiling water and pour carefully over the top. 5. Cover with a paper towel under the lid and cook on high 2 1/2 to 3 hours.

Pumpkin Pecan Dump Cake

Dump cakes are the lazy-day dessert grandma loved, and this pumpkin pecan version tastes like a pecan pie cobbler met a pumpkin pie. Pour, sprinkle, drizzle, and bake. The bottom bakes into a soft, spiced custard while the top turns crisp and buttery with toasted pecans. Tip: drizzle the melted butter slowly so every bit of cake mix gets wet and there are no dry spots. Cut it into squares and top with whipped cream, then browse more easy dump cake recipes. Who needs a five-minute dessert this week?

You will need: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 large eggs, 1 cup sugar, 2 tsp pumpkin pie spice, 1 box yellow cake mix, 3/4 cup melted butter, 1 cup chopped pecans, whipped cream.

How to make it: 1. Heat oven to 350F and grease a 9×13 pan. 2. Whisk pumpkin, milk, eggs, sugar and spice and pour into the pan. 3. Sprinkle the cake mix evenly over the top and scatter on the pecans. 4. Drizzle melted butter over everything. 5. Bake 50 to 60 minutes until golden and set, then cool 30 minutes and cut into squares.

Sweet Potato Cobbler

Southern sweet potato cobbler is an old family recipe that tastes like sweet potato pie in a flaky blanket of crust. Tender slices of sweet potato bake in a buttery, cinnamon-spiced syrup. It is a true holiday heirloom. Like a pecan pie cobbler, it needs no fancy crust work. Tip: boil the sliced sweet potatoes just until fork tender so they keep their shape. Serve it warm with whipped cream, and set it beside a classic sweet potato pie on the table. Is this one in your family recipe box?

You will need: 4 medium sweet potatoes (peeled and sliced), 1 cup sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla extract, 2 refrigerated pie crusts.

How to make it: 1. Boil sweet potatoes 8 to 10 minutes until just tender, reserving 1 cup water. 2. Simmer reserved water with sugars, butter, spices and vanilla 3 minutes. 3. Heat oven to 375F, line a 9×13 dish with one crust, and add potatoes and syrup. 4. Top with strips of the second crust. 5. Bake 45 to 50 minutes until golden.

Pumpkin Pie Cobbler With Crumble Top

All the creamy spice of pumpkin pie under a buttery brown sugar crumble, and no crimped edges in sight. Pumpkin pie cobbler is the scoopable dessert that feeds a crowd at Thanksgiving. Bake it the same day as your pecan pie cobbler and let guests choose. Tip: use pure pumpkin puree, not pie filling, so you control the spice. Add chopped pecans to the crumble for crunch that ties it to the rest of the table. Serve it warm with a scoop of vanilla ice cream, then try a marbled pumpkin cheesecake next. Pie or cobbler this year?

You will need: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 large eggs, 3/4 cup sugar, 2 tsp pumpkin pie spice, 1/2 tsp salt, 1 cup flour, 3/4 cup brown sugar, 1/2 cup cold butter, 1/2 cup chopped pecans.

How to make it: 1. Heat oven to 350F and grease a 9×9 dish. 2. Whisk pumpkin, milk, eggs, sugar, spice and salt and pour into the dish. 3. Rub flour, brown sugar and butter together into coarse crumbs and stir in pecans. 4. Scatter the crumble over the filling. 5. Bake 50 to 55 minutes until the center is just set, then cool 30 minutes.

Chocolate Chess Pie Cobbler

Chocolate chess pie is a Southern classic with a fudgy, brownie-like filling, and baking it cobbler style in a square dish makes it even easier. Simple pantry staples turn into a dense, glossy chocolate center with a thin crackly top. It is the dessert chocolate lovers fight over. Bake it beside a pecan pie cobbler for a Southern pie lover’s dream. Tip: pull it when the center is just barely set, since it firms as it cools. Serve with whipped cream and dig into more forgotten Southern desserts. Could this win over the pecan pie fans?

You will need: 1 1/2 cups sugar, 1/4 cup cocoa powder, 2 tbsp flour, 1/4 tsp salt, 4 large eggs, 1 can (12 oz) evaporated milk, 1/2 cup melted butter, 1 tsp vanilla extract, 1 refrigerated pie crust.

How to make it: 1. Heat oven to 350F and grease a 9×9 dish. 2. Whisk sugar, cocoa, flour and salt. 3. Whisk in eggs, milk, butter and vanilla and pour into the dish. 4. Lay the pie crust over the top and cut a few slits. 5. Bake 40 to 45 minutes until mostly set.

Cherry Crumble Cobbler

A bright red cherry cobbler on the Christmas table always gets a happy smile. Sweet, dark cherries bubble under a thick, golden brown sugar crumble that stays crisp on top. It gives the table a burst of color next to a brown sugar pecan pie cobbler. Tip: use frozen cherries if fresh are out of season, and do not thaw them first. A little almond extract makes the cherry flavor really shine. Serve warm with vanilla ice cream, and save these juicy cherry desserts for later. Is cherry a family favorite?

You will need: 5 cups pitted cherries (fresh or frozen), 3/4 cup sugar, 3 tbsp cornstarch, 1/2 tsp almond extract, 1 1/4 cups flour, 3/4 cup brown sugar, 1/2 cup oats, 1/2 cup cold butter.

How to make it: 1. Heat oven to 375F. 2. Toss cherries, sugar, cornstarch and almond extract in a 9 inch dish. 3. Rub flour, brown sugar, oats and butter into big crumbs. 4. Scatter the crumble over the cherries. 5. Bake 45 to 50 minutes until bubbling at the edges.

Old-Fashioned Apple Cobbler

Old-fashioned apple cobbler gives you tender cinnamon apples under a sweet, buttery dough that bakes into golden, craggy clumps. It is everything you love about apple pie with no rolling pin and no bottom crust. It makes a sweet partner to a pecan pie cobbler on a holiday table. Tip: mix tart and sweet apples for the best flavor, and slice them evenly so they soften together. Serve it warm with ice cream and find more old-fashioned apple desserts for fall. Which apples do you like best?

You will need: 6 apples (peeled and sliced), 1/2 cup sugar, 1/4 cup brown sugar, 2 tbsp flour, 1 1/2 tsp cinnamon, 1 tbsp lemon juice, 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, 1 large egg, 1/2 cup melted butter.

How to make it: 1. Heat oven to 375F. 2. Toss apples with sugars, 2 tbsp flour, cinnamon and lemon juice and spread in a 9×9 dish. 3. Mix 1 cup flour, sugar, baking powder, egg and butter into a soft dough. 4. Drop the dough in clumps over the apples. 5. Bake 40 to 45 minutes until bubbling and golden.

Southern Peach Cobbler

Southern peach cobbler is the dessert every family reunion is built around. Juicy peaches in a buttery cinnamon syrup sink into a soft, golden batter that bakes up around them. This is the one to bake when your family wants something fruity on the holiday table. Tip: in winter, canned or frozen peaches work great. Let it cool 20 minutes so the juices thicken. Serve it warm with vanilla ice cream melting on top, beside a few classic Southern layer cakes. Is peach cobbler the queen of your table?

You will need: 6 cups sliced peaches, 1 cup sugar (divided), 1 tsp cinnamon, 1/2 cup butter, 1 cup flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup milk.

How to make it: 1. Heat oven to 350F and melt butter in a 9×13 glass dish in the oven. 2. Warm peaches with 1/2 cup sugar and cinnamon for 5 minutes. 3. Whisk flour, remaining sugar, baking powder, salt and milk and pour over the butter without stirring. 4. Spoon peaches and juices over the batter. 5. Bake 40 to 45 minutes until golden.

Blackberry Cobbler

Blackberry cobbler is the dessert summer remembers, but frozen berries bring it to the holiday table, too. Juicy dark berries bubble under a sweet biscuit crust. It is a bright, juicy choice for anyone who wants fruit after a big meal. Tip: add a squeeze of lemon to brighten the berries. A drizzle of cream over a warm bowl is pure comfort. Serve it at your next family dinner, and browse more berry desserts. Do you remember picking blackberries as a kid?

You will need: 5 cups blackberries, 3/4 cup sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 1/2 cups flour, 1/4 cup sugar, 2 tsp baking powder, 6 tbsp cold butter, 2/3 cup milk.

How to make it: 1. Heat oven to 375F. 2. Toss berries, sugar, cornstarch and lemon in a 9×9 dish. 3. Mix flour, sugar and baking powder, cut in butter, and stir in milk. 4. Drop spoonfuls over the berries. 5. Bake 40 to 45 minutes until golden and bubbly.