Pecan cobbler skillet
This Pecan Cobbler Skillet is the ultimate warm and cozy dessert, featuring a gooey pecan filling topped with a tender, grain-free cobbler. Perfect for fall gatherings or anytime you’re craving a decadent treat, it’s easy to make and packed with buttery pecan flavor.
Ingredients
Pecan Filling
- 1/2 cup maple sugar
- 1/4 cup refined coconut oil
- 1/3 cup water
- 1 cup pecan halves
Cobbler Topping
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 cup maple sugar, or coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup refined coconut oil, melted
- 1/4 cup dairy-free milk of choice, almond, oat, or coconut work well
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet or oven-safe baking dish.
Prepare the Filling
- In a small saucepan over medium heat, combine the maple sugar, coconut oil, and water. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly (about 3-4 minutes).
- Pour the mixture into the prepared skillet and evenly scatter the pecan halves over the top.
Make the Cobbler Topping
- In a medium bowl, whisk together almond flour, tapioca starch, baking powder, and maple sugar.
- Add the vanilla extract, melted coconut oil, and dairy-free milk, stirring until a thick batter forms.
Assemble the Cobbler
- Spoon the cobbler batter over the pecan filling, spreading it evenly but leaving some gaps for the filling to bubble through.
Bake the Cobbler
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cobbler topping is golden brown and the filling is bubbling around the edges.
Cool and Serve
- Let the cobbler cool for 5-10 minutes before serving. Enjoy warm, topped with dairy-free vanilla ice cream or whipped cream if desired.
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