Lemon Cobbler- this sweet and tangy cobbler recipe is bursting with lemon flavor. Easy to make with a can of lemon pie filling. You can get lots of lemon flavor without even squeezing a lemon.
The Best Lemon Cobbler Recipe
This easy Lemon Cobbler is bright, buttery, and bursting with sweet-tart lemon flavor. Made with a can of lemon pie filling, this easy dessert creates its own luscious lemon sauce as it bakes. It’s the perfect spring and summer dessert and tastes amazing served warm with a scoop of vanilla ice cream. No mixer needed, it’s easy enough for beginner bakers but tastes 100% homemade.
Ingredients
Only simple ingredients are needed to make this easy dessert.
- Salted Butter– if all you have is unsalted, you can use it and add a pinch of salt.
- Self-Rising Flour– be sure to use self-rising flour and not all-purpose flour. If all you have is all-purpose flour, add 1/4 teaspoon of salt and 1 1/2 teaspoons of baking powder.
- Granulated Sugar
- Buttermilk– If you don’t have buttermilk, you can make a substitute by measuring a cup of milk and stirring in 1 tablespoon of lemon juice or vinegar. Let sit for 5 to 10 minutes.
- Vanilla Extract– Always use pure vanilla extract, NOT imitation.
- Lemon Zest or Lemon Extract
- Lemon Pie Filling– a 21-ounce can.
How To Make Lemon Cobbler
- Place the butter in a 9-inch square baking dish and place it in the oven to melt.
- Mix batter. Mix together the flour, sugar, buttermilk, vanilla, and lemon zest. Stir just until combined.
- Pour batter over butter. Do not mix.
- Pour lemon pie filling over batter as evenly as you can. Do not mix.
- Bake for 55 to 60 minutes.
Magic Cobbler Filling
This recipe uses a method that is often used with cobblers. The butter is melted in the baking dish, then the batter is poured on and then the fruit layer is added on top. The layers are not stirred together. As it bakes, the cobbler rises and creates layers. The fruit sinks down to the bottom.
Recipe Tips
- Don’t overmix the flour mixture. It will make the cobbler crust tough.
- Do not mix at all when you pour the batter over the melted butter or the lemon pie filling over the batter.
How To Serve
I like to serve this cobbler warm or at room temperature with fresh whipped cream or some vanilla ice cream. Also great with a handful of fresh berries sprinkled on top. I especially like raspberries and blueberries.
Storage
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days and can be reheated in the microwave.
More Lemon Recipes
More Cobbler Recipes
- Blueberry Cobbler
- Chocolate Cobbler
- Strawberry Cobbler
- Easy Southern Peach Cobbler
- Cherry Chocolate Cobbler
Lemon Cobbler
Equipment
Ingredients
- ½ cup salted butter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest or lemon extract
- 1 (21 or 22-Ounce) can lemon pie filling
- fresh whipped cream for serving
Instructions
- Preheat oven to 350 degrees.
- Place butter in 9-inch square baking dish. Set in the oven until butter is melted.
- Meanwhile, in a large bowl, stir together flour, sugar, buttermilk, vanilla, and lemon zest or extract. Just stir until combined. If you stir too much the crust on the cobbler will be tough.
- Pour batter over melted butter. Do not mix.
- Pour lemon pie filling over batter. Do not mix.
- Bake for 55 to 60 minutes. The crust will be golden and the filling will still be a little jiggly.
- Serve warm with vanilla ice cream or Cool Whip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
