When it comes to cozy, crowd-pleasing desserts, few recipes can rival the charm and richness of this Katie Cross pecan pie cobbler. Inspired by Southern traditions and perfected by home cook Katie Cross, this dish is everything you love about pecan pie caramelized nuts, sweet brown sugar, and buttery comfort elevated by the ease and rustic flair of a cobbler. I still remember the first time I tried this at a church potluck in Georgia. It was Katie’s contribution, and the dish was scraped clean within minutes. Since then, the Katie Cross pecan pie cobbler has become a family staple and now, I’m sharing it with you.
Why It Works
The beauty of the Katie Cross pecan pie cobbler lies in its layered simplicity. No crust to fuss over, no need for perfection just pure Southern magic baked in one dish. The batter bakes up tender and golden while the pecans, brown sugar, and hot water combine into a rich, self-saucing caramel layer underneath. Unlike a traditional pie, this cobbler is forgiving and fast, yet still deeply indulgent. For more cobbler magic, check out this easy pecan cobbler recipe you’ll ever try, which shares similar ingredients and soul-warming results.
Ingredients List
1/2 cup unsalted butter, melted
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 1/2 cups chopped pecans
1 cup light brown sugar
1 teaspoon vanilla extract
1 1/2 cups hot water
Pinch of salt
How to Make Cheesecake Cookie Dough Tacos
Step 1
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish, coating the bottom evenly.
Step 2
In a medium mixing bowl, combine the self-rising flour, granulated sugar, and milk. Whisk until smooth and lump-free.
Step 3
Gently pour the batter over the melted butter. Do not mix let the layers sit.
Step 4
In another bowl, combine chopped pecans, brown sugar, vanilla extract, and a pinch of salt. Stir well.
Step 5
Evenly sprinkle the pecan mixture on top of the batter. Again, do not stir.
Step 6
Carefully pour hot water over the entire mixture in the dish. It will look strange, but trust the process.
Step 7
Bake for 45–50 minutes or until the top is golden brown and the edges are bubbling. Let rest 10–15 minutes before serving.
Serving & Garnish
Serve the Katie Cross pecan pie cobbler warm from the oven, topped with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream. For extra indulgence, drizzle with warm caramel sauce. On holidays, I like to place it next to crowd-pleasers like Reese’s Cheesecake Delight for a dessert buffet that never fails to impress.
Common Mistakes to Avoid
- Stirring the layers – Keep each layer separate; the magic happens during baking.
- Using cold water – Hot water helps dissolve the sugar and creates that signature sauce.
- Underbaking – The center should be just set, with a golden, bubbly top.
- Skipping the rest time – Letting the cobbler sit for 10–15 minutes ensures it thickens properly.
Storage & Reheating
Store any leftover Katie Cross pecan pie cobbler in an airtight container in the fridge for up to 4 days. To reheat, place a serving in the microwave for 30–40 seconds or warm the entire dish in a 300°F oven for 10–15 minutes. It also freezes beautifully wrap tightly and store up to 1 month. Thaw overnight before reheating.
Rita’s Note
I’ve baked dozens of cobblers over the years, but this Katie Cross pecan pie cobbler remains a standout. It’s one of those “dump and bake” recipes that feels anything but basic. The textures, the gooey middle, the nutty crunch it’s comfort food with elegance. If you enjoy layered desserts, don’t miss the decadent pecan pie brownies for another sweet spin.
FAQs
Can I make this with all-purpose flour?
Yes. Add 1½ tsp baking powder and ¼ tsp salt per 1 cup flour to substitute for self-rising flour.
Can I use pecan halves instead of chopped pecans?
Yes, but chopped pecans distribute more evenly throughout the cobbler.
What milk works best?
Whole milk is ideal, but 2% or plant-based milk like almond or oat also work.
Do I really not mix it?
Correct. The separate layers create the signature gooey sauce and cake-like topping during baking.
Can I double the recipe?
Yes. Use a deep roasting pan and extend bake time by 10–15 minutes, watching for bubbling edges and a golden top.
Conclusion for Katie Cross Pecan Pie Cobbler
This Katie Cross pecan pie cobbler recipe proves that simple ingredients and a little Southern love can create something magical. With its buttery cake base, caramel-pecan topping, and no-fuss prep, it’s a dessert you’ll return to time and time again. Whether served at family dinners, potlucks, or holiday feasts, this cobbler is guaranteed to steal the show.
Happy cooking with Rita chef ❤️!
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Katie Cross Pecan Pie Cobbler Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
This Katie Cross pecan pie cobbler layers pecans, brown sugar, vanilla, and a buttery cobbler base into the ultimate Southern dessert.
Ingredients
1/2 cup unsalted butter, melted
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 1/2 cups chopped pecans
1 cup light brown sugar
1 teaspoon vanilla extract
1 1/2 cups hot water
Pinch of salt
Instructions
Preheat oven to 350°F (175°C).
Pour melted butter into the bottom of a 9×13-inch baking dish.
In a mixing bowl, whisk together self-rising flour, granulated sugar, and milk until smooth.
Pour the batter evenly over the melted butter without stirring.
In another bowl, mix chopped pecans, brown sugar, vanilla extract, and a pinch of salt.
Sprinkle the pecan mixture over the batter in the dish. Do not stir.
Slowly pour hot water over the entire mixture. Do not mix.
Bake for 45 to 50 minutes until golden and bubbling.
Let cool for 10 to 15 minutes before serving.
Notes
Substitute all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt if needed. Toast pecans before adding for deeper flavor. Best served warm with vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 38g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: katie cross pecan pie cobbler, southern cobbler dessert, easy pecan cobbler, gooey pecan pie bake