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Lemon Cobbler
Laura

Easy Lemon Cobbler

A buttery, golden-brown lemon cobbler with a cake-like topping and gooey lemon pie filling center. This easy dessert comes together in minutes and is perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup buttermilk well-shaken
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract or 1 tablespoon fresh lemon zest
  • 21 ounces canned lemon pie filling one standard can
  • 1 pinch salt

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Place butter in a 9x9 inch baking dish and put in oven while preheating to melt.
  2. In a medium bowl, whisk together flour, sugar, and salt.
  3. In a separate container, combine buttermilk, vanilla extract, and lemon extract. Pour wet ingredients into dry and stir just until combined. Don't overmix.
  4. Remove pan with melted butter from oven. Pour batter over butter without stirring.
  5. Spoon lemon pie filling evenly over batter. Do not stir.
  6. Bake on middle rack for 55-60 minutes until top is deep golden brown and filling is bubbling around edges. Center may look slightly jiggly.
  7. Let rest for 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.

Notes

  • Shake buttermilk well before measuring for best results
  • Don't open oven door during first 45 minutes of baking
  • If top browns too quickly, tent loosely with foil for last 15 minutes
  • Store leftovers covered in refrigerator for up to 4 days
  • Reheat in oven at 350°F for best texture