Pecan Pie Cobbler in a Jar

Pecans are a sentimental holiday favorite in my family and by association, this Pecan Pie Cobbler recipe is widely loved this time of year.

This recipe is assembled in just minutes and is dependably delicious — but I don’t have to tell you that, these pictures really speak for themselves!

Cobbler in a Jar – 4 Easy steps

These cobblers are made in 4 quick steps:

make the cake batter
mix the pecan pie filling
fill the jars
bake

Pecan Pie Cobbler – really is as easy as pie!

There are a few tricks to follow when making these mini cobblers.

Start by spraying the inside of 12 wide mouth half-pint canning jars with nonstick cooking spray
Place all of the jars on a rimmed baking sheet
Fill each jar EVENLY

Each jar needs 3 tablespoons of cake batter and 1/3 cup of pecan pie filling. Bake for 30 minutes, then allow to cool for 5 minutes before serving.

HEAVEN!!! The buttery cake top and gooey pecan pie filling are the absolute perfect combination of textures and flavors. This recipe is sure to be a crowd favorite this holiday season!

Pecan Pie Cobbler in a Jar

Cake Batter Ingredients

1 1/2 c self-rising flour
1 c granulated sugar
1 c whole milk

Pecan Pie Filling Ingredients

16 oz dark corn syrup
5 eggs
1 c brown sugar, packed
1/2 t kosher salt
1 t orange zest, optional
1 stick butter, melted (divided)
2 c pecan halves (divided)

Preheat oven to 375° and place 12 wide mouth half-pint jars on a rimmed baking sheet. Spray the inside of each jar with nonstick cooking spray.

In medium bowl combine cake batter ingredients. Stir thoroughly (taking care to scrape the sides and bottom).

In another medium mixing bowl, combine pecan pie filling ingredients (reserving 4 T butter and 1/2 c pecans).

Place 3 T cake batter into the bottom of each jar, then top with 1/3 c pecan pie filling. Sprinkle remaining butter and pecans evenly over the top of each jar.

Place in oven on the middle rack and bake for 30 minutes. Allow jars to cool for 5 minutes before serving.

Makes 12

Note – if making in advance, bake and then cool for 5 minutes. Place lids on jars and store in the refrigerator up to 5 days of freeze for 3 months. To warm, thaw and heat on HIGH in 30 second increments in the microwave.