I am totally making this for Thanksgiving. We’re a small family so only doing half the recipe. You state to use an 8×8 pan. What size pan would I use for half the recipe?
Hi Swapna! Since this recipe calls for a 2-quart baking dish, you could try using a 1-quart baking dish for half. I haven’t tried the recipe this way, so if you experiment with it, I’d love to hear how it goes!
I just tried a half recipe using my daughter’s plant based butter and Namaste gluten free flour in a 5×7 pyrex. It worked perfectly and it’s delicious!! I really want to make it now with real butter and regular flour. 🙂
Sheila, I’d suggest doing 1.5 times the amount to start. I’ve never increased it but I think this would work. Or you could double it and bake in 2 8×8 inch pans. That would absolutely work.
Norma, I’ve never played around with these swaps. I think the plant butter would be OK as long as you’ve used it in similar recipes with success, though you would be experimenting. The flour does need to be regular wheat flour (all-purpose). I hope you enjoy the recipe if you try it!
Question: Im gonna bake today, bc i have several bananas I need to use up, BUUUUT this pecan pie cobbler has been on my mind since I bookmarked it last month. Do you think it’d work if i substitute a lil bit of the sugar in the batter w/ bananas? Obviously it’ll be a lil different, but will the caramel still form and the cobbler be delicious? Thanks for your opinion!
Meg, I am afraid the caramel might not form properly, since this isn’t stirred together like a standard cake. I’d stick with the recipe (and maybe make some banana bread or banana cookies :) ).
Hi Yalc, I’m sorry for any inconvenience that the ads may have caused you. If you click the “Jump To Recipe” button at the top of the page, it will take you directly there. I hope this helps!
Hi Donna! This recipe actually makes its own crust as it bakes. The caramel pudding that forms on the bottom of the dish has the flavor of pecan pie, and the batter rises to the top, creating the “crust” (though it’s more like a sticky sponge cake). I hope you enjoy the recipe if you try it!
Definitely, Ale! If you check out the storage tips in the blog post, I’ve offered ideas for refrigerating, reheating, and freezing it. I hope this helps!
Hi Erin! This looks amazing and I’d like to try this for Thanksgiving. I’d like to make a gluten free option for my sister and the Pin mentioned ‘gluten free option available’. I looked and looked, but didn’t see what to use to do this. Can you suggest something?
Excellent recipe! I halved the filling and doubled the topping since the cooler is my favorite part and it still came out wonderful. I did find for mine I had to cook longer but maybe the additional topping or my oven.
Hi Cara! Just want to make sure you didn’t have any trouble finding the recipe card in the post? The amount of hot water was listed under section for toppings, the amount is 1 1/2 cups. Hope this helps!
Very easy and yummy. I baked it for 40 minutes and still a little too runny, mushy for my taste. I think next time it will only put 1 cup of water on top
Hi Ara, My tip is to bake uncovered in the center of the oven for 30 to 40 minutes, OR until the top is golden brown and looks dry on top. Glad you enjoyed it!
This was delicious! I served it for a family get together and everyone asked for the recipe. I was more than happy to share your website with them. I love your common sense approach to using healthier ingredients, like the whole wheat flour in this dessert.
Hi Alisa! The ingredients are listed in the recipe card above the area where you commented or you can hit the “jump to recipe” button at the top of the page! Enjoy!
We are obsessed with this concept, over here! I can’t wait to try it out. And boiling water? Certainly magical!
Thank you so much, Sonja!! I hope you love the recipe!
I am totally making this for Thanksgiving. We’re a small family so only doing half the recipe. You state to use an 8×8 pan. What size pan would I use for half the recipe?
Hi Swapna! Since this recipe calls for a 2-quart baking dish, you could try using a 1-quart baking dish for half. I haven’t tried the recipe this way, so if you experiment with it, I’d love to hear how it goes!
Did you try making half the recipe? I’m thinking of trying that and would love to hear if it worked out.
Hi Heidi
I did make the half portion but I don’t recommend it.
It did not come out good at all! It was dry and not gooey/caramely.
If you’re going to make it, I suggest doing the full recipe so you can follow it exactly as written.
I just tried a half recipe using my daughter’s plant based butter and Namaste gluten free flour in a 5×7 pyrex. It worked perfectly and it’s delicious!! I really want to make it now with real butter and regular flour. 🙂
Great to hear! Thank you Cindy!
I made this ahead of Thanksgiving as a test – tastes great!! And so easy. Will definitely be making again for Thanksgiving.
Thank you for taking the time to share this kind review, Terri! I’m so happy to hear that this recipe was a hit!
Would I need to double this recipe if using a 9×13 pan?
Sheila, I’d suggest doing 1.5 times the amount to start. I’ve never increased it but I think this would work. Or you could double it and bake in 2 8×8 inch pans. That would absolutely work.
I made this a few days ago and my family loved it! It was so easy too. I will definitely be making this recipe every holiday season.
I’m so happy to hear that this recipe was a hit, Tara! Thank you for taking the time to share this kind review!
Okay to use plant butter and almond milk in pecan pie cobbler?
What about almost flour? Would it give same sticky sponge cake?
Norma, I’ve never played around with these swaps. I think the plant butter would be OK as long as you’ve used it in similar recipes with success, though you would be experimenting. The flour does need to be regular wheat flour (all-purpose). I hope you enjoy the recipe if you try it!
Question: Im gonna bake today, bc i have several bananas I need to use up, BUUUUT this pecan pie cobbler has been on my mind since I bookmarked it last month. Do you think it’d work if i substitute a lil bit of the sugar in the batter w/ bananas? Obviously it’ll be a lil different, but will the caramel still form and the cobbler be delicious? Thanks for your opinion!
Meg, I am afraid the caramel might not form properly, since this isn’t stirred together like a standard cake. I’d stick with the recipe (and maybe make some banana bread or banana cookies :) ).
Thanks! Think I’ll freeze the bananas for future use and just make this ;)
Hi!
I was wondering will these be able to be made on an aluminum pan? Like the throw away ones?
Or would they only work well in glass/ceramic dishes?
Chels, I’ve never tried the recipe in a pan like that, but I think it would work! If you decide to try it, I’d love to hear how it comes out.
Will try
I hope you enjoy the recipe, Gloria!
Can’t read the recipe, the ads keep making the page jump up to the top.
Hi Yalc, I’m sorry for any inconvenience that the ads may have caused you. If you click the “Jump To Recipe” button at the top of the page, it will take you directly there. I hope this helps!
No crust?
Hi Donna! This recipe actually makes its own crust as it bakes. The caramel pudding that forms on the bottom of the dish has the flavor of pecan pie, and the batter rises to the top, creating the “crust” (though it’s more like a sticky sponge cake). I hope you enjoy the recipe if you try it!
Hi,
Can I make this ahead of time, and then reheat it before eating it? Will the caramel still be gooey?
Thank you,
Ale
Definitely, Ale! If you check out the storage tips in the blog post, I’ve offered ideas for refrigerating, reheating, and freezing it. I hope this helps!
Hi Erin! This looks amazing and I’d like to try this for Thanksgiving. I’d like to make a gluten free option for my sister and the Pin mentioned ‘gluten free option available’. I looked and looked, but didn’t see what to use to do this. Can you suggest something?
Hi Taryn! You can replace both flours with a gluten free 1:1 baking flour. I hope you enjoy the recipe!
Excellent recipe! I halved the filling and doubled the topping since the cooler is my favorite part and it still came out wonderful. I did find for mine I had to cook longer but maybe the additional topping or my oven.
Hi Simon! So glad you enjoyed the cobbler! Thank you for this kind review!
So the boiling water, any idea of how much? Making this tomorrow but have never used water like this.
Hi Cara! Just want to make sure you didn’t have any trouble finding the recipe card in the post? The amount of hot water was listed under section for toppings, the amount is 1 1/2 cups. Hope this helps!
Very easy and yummy. I baked it for 40 minutes and still a little too runny, mushy for my taste. I think next time it will only put 1 cup of water on top
Hi Ara, My tip is to bake uncovered in the center of the oven for 30 to 40 minutes, OR until the top is golden brown and looks dry on top. Glad you enjoyed it!
Has anyone ever tried making with Splenda brown sugar substitute? Would like to make for my diabetic father. Wondering how it would come out?
This was delicious! I served it for a family get together and everyone asked for the recipe. I was more than happy to share your website with them. I love your common sense approach to using healthier ingredients, like the whole wheat flour in this dessert.
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
How much hot water do you pour over mixture???
Hi Luanne! You’ll find this listed in the ingredients of the recipe card, but its 1 1/2 cups. Hope you enjoy it!
Ooey gooey goodness. So delicious! Highly recommend.
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
Want the ingredients so that I can make tomorrow…looks delish
Hi Alisa! The ingredients are listed in the recipe card above the area where you commented or you can hit the “jump to recipe” button at the top of the page! Enjoy!