Description
These mini pecan pie cobblers are individual servings of a classic dessert. They combine a sweet, gooey pecan filling with a simple cobbler topping.
Ingredients
Scale
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease four 6-ounce ramekins or a small baking dish.
- In a medium bowl, combine the chopped pecans, brown sugar, melted butter, 2 tablespoons flour, vanilla extract, and 1/4 teaspoon salt. Mix well.
- Divide the pecan mixture evenly among the prepared ramekins.
- In a separate bowl, whisk together the milk and egg.
- In another bowl, whisk together the 1/2 cup flour, granulated sugar, baking powder, and 1/4 teaspoon salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the milk and egg mixture into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the cobbler topping over the pecan mixture in each ramekin.
- Place the ramekins on a baking sheet.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving.
Notes
- You can substitute walnuts for pecans if desired.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- These cobblers are best enjoyed the day they are made.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cobbler
- Calories: 550
- Sugar: 45g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg