Lemon Cobbler

Oh my goodness, let me tell you about my absolute favorite dessert obsession right now – this incredible Lemon Cobbler! It’s like sunshine in a baking dish with its perfect balance of sweet and tangy flavors. I swear, the first time I made this, my family went nuts for that golden, buttery crust hugging the luscious lemon pie filling. And the best part? It’s ridiculously easy to throw together – we’re talking just a few simple ingredients and about 10 minutes of prep. Trust me, once you try this warm, bubbling beauty fresh from the oven (maybe with a scoop of vanilla ice cream melting on top?), you’ll understand why it’s become my go-to dessert for everything from weeknight treats to special occasions.

Why You’ll Love This Lemon Cobbler

Let me count the ways this dessert will steal your heart (and probably your waistline)! First off, it’s one of those magical recipes where the ingredients do all the work while you look like a baking genius. Here’s what makes it special:

• Effortless elegance: With just 10 minutes of hands-on time, you’ll have a dessert that looks and tastes like you spent hours in the kitchen
• That perfect sweet-tart balance: The lemon pie filling gives you that bright citrus punch, while the buttery crust mellows it out beautifully
• Crowd-pleasing magic: I’ve served this at everything from backyard BBQs to fancy dinner parties, and it always disappears first
• Comfort food upgrade: It’s like the coziest cobbler you know got a zesty makeover – warm, gooey, and impossible to resist

Seriously, this lemon cobbler is the dessert equivalent of your favorite pair of jeans – reliable, comfortable, and always makes you look good!

Ingredients for Lemon Cobbler

Gather these simple ingredients for that perfect sunshine-in-a-bite flavor:

• 1/2 cup butter – I like to use unsalted so I can control the saltiness
• 1 cup all-purpose flour – Spoon and level it for accuracy!
• 1 1/2 teaspoons baking powder – Make sure yours is fresh
• 1/4 teaspoon salt – Just a pinch to balance the sweetness
• 1 cup sugar – Regular granulated works perfectly
• 1 cup buttermilk – Room temp helps everything blend smoothly
• 1 teaspoon vanilla extract – The secret background note
• 1 teaspoon lemon extract – Not juice! This gives that intense lemon flavor
• 21 ounce can lemon pie filling – The star of our show!

Ingredient Notes & Substitutions

No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. For the lemon filling, homemade curd works if you’re feeling fancy (use about 2 cups). And if you must, you can swap lemon extract for 2 tablespoons fresh lemon zest – but the flavor won’t be quite as bold. The butter? It’s gotta be real – no substitutes here!

How to Make Lemon Cobbler

Okay, let’s get baking! This lemon cobbler comes together like magic – just follow these simple steps and you’ll be scooping up sunshine in no time:

1. Preheat that oven! Crank it to 350°F (175°C) and let it get nice and toasty while you prep. This ensures even baking from minute one.
2. Butter bath time! Place your butter in a 9×9 baking dish (glass works great) and pop it in the warming oven for just 3-4 minutes until melted. Remove it carefully – that dish will be hot! Set it aside where little fingers can’t reach.
3. Dry team huddle! In a mixing bowl, whisk together your flour, sugar, baking powder, and salt. I like to give it about 20 whisks to really get them friendly with each other.
4. Wet ingredients join the party! Pour in the buttermilk, vanilla, and lemon extract. Now here’s the key – mix just until combined. A few lumps are fine! Overmixing makes tough cobbler, and nobody wants that.
5. The magic moment! Pour your batter right over the melted butter. Here’s the crazy part – don’t stir! Let them layer up like a delicious science experiment.
6. Lemon love! Spoon dollops of lemon pie filling over the batter. I like to leave some gaps so the crust can peek through as it bakes.
7. Into the oven! Bake for 45-55 minutes until golden at the edges and bubbling in the center. Your kitchen will smell like a lemon grove – heavenly!
8. Rest time. Let it cool for about 10 minutes before serving. This helps everything set up perfectly.

Tips for the Best Lemon Cobbler

Here are my hard-won secrets for cobbler perfection: Room temp ingredients blend better (take your buttermilk out early!). That “don’t stir” step? Crucial – it creates the perfect texture. Test doneness with a toothpick near the center – moist crumbs are good, wet batter means more time. And whatever you do, resist opening the oven door too often!

Serving Suggestions for Lemon Cobbler

Oh, the joy of serving this lemon cobbler fresh from the oven! Warm is absolutely the way to go – that’s when the crust is perfectly tender and the lemon filling is gloriously gooey. My family insists on topping it with a big scoop of vanilla ice cream that melts into golden pools of deliciousness. Whipped cream works wonders too, especially with a sprinkle of lemon zest on top. For fancy occasions, I’ll drizzle a little raspberry sauce around the plate – the berry-lemon combo is magical. And don’t forget to serve with extra spoons… because seconds are inevitable!

Storing and Reheating Lemon Cobbler

Here’s how to keep that lemon cobbler tasting fresh as day one! Let it cool completely before covering with foil or transferring to an airtight container. In the fridge, it stays dreamy for 3-4 days. To reheat, pop individual servings in the microwave for 20-30 seconds, or warm the whole dish in a 300°F oven for 10-15 minutes. Pro tip: A quick minute under the broiler revives that golden crust beautifully! Just watch it closely – we want crispy, not burnt.

Lemon Cobbler Nutritional Information

Now, I won’t pretend this lemon cobbler is health food – but everything in moderation, right? Based on standard ingredients, each generous serving clocks in at about 320 calories. You’re looking at 12g of fat (7g saturated), 50g carbs, and 35g sugar – that’s the sweet spot where dessert dreams are made! Keep in mind these are rough estimates – your exact numbers might vary slightly depending on brands and specific measurements. But honestly? When that first bite of warm, tangy-sweet cobbler hits your tongue, you won’t be thinking about numbers – just pure lemony bliss!

Frequently Asked Questions

Can I use fresh lemons instead of pie filling?
Oh honey, I get this question all the time! While fresh lemons sound lovely, the pie filling gives that perfect thick, luscious texture we adore. You could try homemade lemon curd (about 2 cups), but the canned filling’s consistency is hard to beat. Fresh lemon juice alone won’t give you that gorgeous gooey layer – trust me, I learned this the hard way!

How do I prevent a soggy crust?
Here’s my golden rule: Don’t stir that melted butter into the batter! The layers need to stay separate during baking to create that magical texture. Also, make sure your oven’s fully preheated – a slow start can lead to sogginess. And resist cutting into it right away – those 10 minutes of cooling time let everything set up perfectly.

Can I make this ahead for a party?
Absolutely! Bake it up to 24 hours in advance (store covered at room temp), then just warm it at 300°F for 15 minutes before serving. The crust might soften slightly, but the flavor actually improves! For the crispiest top, you can bake the cobbler base ahead and add the lemon filling right before the final 20 minutes of baking.

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Lemon Cobbler

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• Author: Sophie Lark
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A sweet and tangy lemon cobbler with a buttery crust, topped with lemon pie filling.

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Ingredients

Scale 1x2x3x

• 1/2 cup butter
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 21 ounce can lemon pie filling

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Instructions

1. Preheat the oven to 350 degrees F.
2. Place the butter in a 9 x 9 square baking dish and place it in the preheated oven for 3-4 minutes until completely melted. Remove from the oven and set aside.
3. Add the flour, sugar, baking powder, and salt to a medium bowl. Whisk to combine.
4. Pour the buttermilk, vanilla extract, and lemon extract into the dry ingredients. Whisk just until combined.
5. Pour the batter evenly over the melted butter. DO NOT STIR.
6. Spoon the lemon pie filling over the batter.
7. Place in the preheated oven and bake for 45-55 minutes until the edges of the cobbler are golden brown.
8. Let cool slightly before serving. Top with vanilla ice cream or whipped cream.

Notes

• Use room temperature buttermilk for better mixing.
• Do not overmix the batter to keep the cobbler light.
• Serve warm for the best flavor.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: lemon cobbler, easy dessert, buttery cobbler, lemon pie filling