Pecan Pie Cobbler

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, sugar, and vanilla extract. Stir in the milk and melted butter until a smooth batter forms.
Spread the batter evenly into the prepared baking dish.
Sprinkle the chopped pecans evenly over the batter. Then sprinkle the brown sugar on top of the pecans.
Carefully pour the boiling water over the entire dish—do not stir. This step helps create the caramel-like sauce as it bakes.
Bake for 35–40 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.
Allow to cool for 10–15 minutes before serving. Serve warm with whipped cream or vanilla ice cream, if desired.

Store leftovers covered at room temperature for up to 1 day.
Refrigerate in an airtight container for up to 4 days. Reheat gently in the oven before serving.
Freeze individual portions for up to 1 month. Thaw in the fridge overnight and warm before serving.

Classic flavor: Combines pecan pie’s caramel richness with the comforting texture of cobbler.
Simple preparation: Basic pantry ingredients with minimal steps make it beginner-friendly.
Self-saucing magic: Pouring boiling water creates a luscious caramel sauce under the cobbler topping.
Versatile: Works with gluten-free flour or traditional all-purpose flour.

Toast pecans briefly for a deeper nutty flavor.
Use hot boiling water (not warm) for the sauce to form properly.
Do not stir after adding pecans, brown sugar, and water—the layers will form naturally while baking.
For extra indulgence, drizzle with caramel sauce before serving.