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Lighter Pecan Pie Cobbler with Vanilla Ice Cream

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A happy accident turned into a lighter, easier version of classic pecan pie. This cobbler features a gooey maple-pecan filling topped with tender, cakey biscuits, all served warm with vanilla ice cream.

Ingredients

Scale
  • 2 cups (200g) pecans, roughly chopped
  • 1/2 cup (160ml) pure maple syrup
  • 1/4 cup (40g) coconut sugar
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk
  • Vanilla ice cream, for serving

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
  2. In a large bowl, whisk together melted butter, maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
  3. Fold in chopped pecans until evenly coated.
  4. Pour pecan mixture into the prepared baking dish and spread into an even layer.
  5. In a separate medium bowl, whisk together flour, baking powder, and salt. Make a well in the center and pour in milk. Stir just until a soft, shaggy dough forms; do not overmix.
  6. Drop spoonfuls of biscuit dough over the pecan filling, leaving space between mounds.
  7. Place dish on a baking sheet and bake for 25-30 minutes, until topping is golden brown and a toothpick inserted into a biscuit comes out clean. Let cool on a wire rack for 10-15 minutes.
  8. Serve warm with a scoop of vanilla ice cream.

Notes

Let the cobbler rest for at least 10 minutes after baking to allow the filling to thicken. For deeper flavor, toast pecans for 3-5 minutes before adding. Use room temperature eggs for a smooth filling.

Nutrition

Keywords: pecan pie cobbler, lighter pecan cobbler, maple pecan cobbler, easy pecan dessert, pecan cobbler with ice cream

Find it online: https://breezybake.com/lighter-pecan-pie-cobbler-with-vanilla-ice-cream/