Apple Pecan Cobbler features sliced apples layered in a 2‑quart baking dish, sprinkled with sugared pecans, and finished with a simple batter. The cobbler is topped with additional pecans and baked until bubbly and golden. It’s a comforting, delicious fall dessert.
We have a few apple trees in the backyard. I love the spring blossoms, but in autumn I wait for the first freeze—the cold helps set the sugars and makes the apples crisp. With a good fall apple harvest, I turn many of them into desserts that celebrate that bright, tart flavor.
This Apple Pecan Cobbler is one of my favorites. I’ve been making it for about ten years and it’s, in my opinion, the best cobbler—simple to prepare yet impressive to serve.
How to Make Apple Pecan Cobbler
Preheat the oven to 325°F. Peel and slice 4 cups of apples; I used Pink Lady, but tart varieties such as Granny Smith also work well for baking.
Tip: The original recipe suggests thin slices, but I prefer slightly thicker slices so the apples keep some texture and don’t become too mushy while baking.
In a small bowl, combine 1/2 cup white sugar, 1/2 teaspoon ground cinnamon, and 1/2 cup chopped pecans to make the sugared pecans.
Generously grease a 2‑quart baking dish. Arrange half of the apple slices in an even layer on the bottom, sprinkle with half the sugared pecan mixture, then top with the remaining apples and the rest of the sugared pecans.
In a medium bowl whisk together 1 cup all‑purpose flour, 1 cup white sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
In a separate bowl, whisk 1 beaten egg with 1/2 cup evaporated milk and 1/3 cup melted butter. Pour the wet mixture into the dry ingredients all at once and stir until smooth.
Pour the batter evenly over the layered apples and pecans, then sprinkle the top with 1/4 cup chopped pecans.
Bake in the preheated oven for 55–60 minutes, until the center is set and the top is golden. Remove and let cool about 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream for a classic finish. The tender apples, moist cobbler, and crunchy pecans create a texture combination similar to a fruit‑filled bread pudding.
This cobbler is consistently a crowd‑pleaser—easy to make but tasting like you spent much more time on it. It’s one of my favorite fall desserts and a recipe I return to every season.
Enjoy!
If you liked this recipe you might also enjoy these other Fall Dessert Recipes.
- Cranberry Apple Pie
- Dutch Apple Pie
- Layered Pumpkin Lush
- Pumpkin Pound Cake with Warm Walnut Caramel Sauce
- Pumpkin Chocolate Chip Cheesecake
- Cranberry Peach Fall Cobbler
- Caramel Apple Crisp
- Country Apple Dumplings with Cinnamon Sauce
Happy Nesting, my friends!
Apple Pecan Cobbler
Ingredients
- 4 cups sliced tart apples Granny Smith, Pink Lady, etc
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg beaten
- 1/2 cup evaporated milk
- 1/3 cup butter melted
- 1/4 cup chopped pecans
Instructions
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Preheat oven to 325 degrees. Generously grease a 2 quart baking dish.
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Arrange half of the sliced apples in an even layer on the bottom of the dish.
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Combine 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/2 cup pecans in a small bowl. Sprinkle half of this mixture over the first layer of apples.
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Top with the remaining apples and sprinkle with the rest of the sugared pecans.
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In a medium bowl, mix flour, 1 cup sugar, baking powder, and salt.
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Whisk the beaten egg, evaporated milk, and melted butter in a separate bowl. Pour into the dry ingredients and stir until smooth.
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Pour the batter over the apples and sprinkle the top with 1/4 cup pecans.
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Bake 55–60 minutes until golden and set. Let cool for 10 minutes before serving.
Nutrition