This Low Sodium Pecan Pie Cobbler recipe throws out the traditional pecan pie with a cobbler for an easy dessert! It’s so easy and best served warm with whipped cream!
2cupsunsalted pecanschopped - 8oz. Bag, you can add even more if you like
1cuppacked brown sugar
1 1/2cupsboiling water
Instructions
Place the butter in a 9×13-inch baking dish and place the baking dish in the oven. Preheat oven to 350°F so the butter can melt as the oven is warming.
Use whisk to mix flour, granulated sugar and no sodium baking powder in a medium sized bowl. Use a spatula and mix in milk and vanilla extract.
Once butter is melted, carefully remove hot baking dish from the oven. Drop large spoonfuls of the batter mix evenly over the melted butter in the pan. Do not stir.
Sprinkle the chopped (crushed) pecans over the top of the batter. Break up brown sugar so there are no clumps, then sprinkle the brown sugar evenly over the pecans.
Carefully pour the boiling water evenly over the top of the cobbler. I use a Pyrex measuring cup to heat water in the microwave 2-3 minutes.
Place the baking dish cobbler in the oven middle rack and bake until the cobbler is golden brown all over, about 40 minutes. You may need to cook a bit longer to get top really browned.
Let cool slightly before serving. Store tightly covered for up to 2 days on the counter or 3 days in the refrigerator.