Print

Best Brown Butter Pecan Pie Cobbler Recipe

brown butter pecan pie cobbler - featured image
Print Recipe

This brown butter pecan pie cobbler is what happens when you let go of the rules and just trust the process. It’s rich, it’s nutty, and that brown butter flavor is absolutely unforgettable.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup light brown sugar, packed
  • 3/4 cup dark corn syrup
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves (toasted)
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter (cut into small cubes)
  • 1/2 cup whole milk (or buttermilk)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray.
  2. Place the 1/2 cup of unsalted butter in your large skillet over medium heat. Let it melt completely, then swirl the pan gently. Keep swirling until you see golden brown specks forming at the bottom of the pan, about 5-7 minutes. Remove from heat immediately and pour into a heat-safe bowl.
  3. In the same skillet, add the pecan halves over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
  4. In a medium mixing bowl, whisk together the brown sugar, dark corn syrup, eggs, vanilla extract, and salt until smooth. Slowly drizzle in the browned butter while whisking continuously. Stir in the toasted pecans. Pour the mixture into the prepared baking dish.
  5. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Make a well in the center, add the milk and vanilla extract, and stir just until combined. Drop spoonfuls of the dough evenly over the pecan filling.
  6. Bake for 30-35 minutes, until the topping is golden brown and a toothpick inserted into the biscuit part comes out clean. Let cool on a wire rack for at least 15 minutes before serving.

Notes

Watch the butter closely when browning; it can go from perfect to burnt in seconds. Use a light-colored pan to see the color change. Don’t overmix the biscuit topping. Cold butter is essential for flaky biscuits. Let the cobbler rest for 15 minutes before serving to allow the filling to set.

Nutrition

Keywords: brown butter, pecan pie, cobbler, dessert, easy, quick, comfort food

Find it online: https://oracooks.com/best-brown-butter-pecan-pie-cobbler-recipe/