Forget apple or peach cobbler – this lemon cobbler is the dessert of the summer!
It’s sweet, tart, and beautifully vibrant. And thanks to a bit of baking magic, it’s a cinch to whip up.
I made this last weekend, and it was gone before I could get a second serving. Trust me, one bowl of this old-fashioned lemon dessert is not enough!
Why You’ll Love This Lemon Cobbler
Bright Citrus Flavor: The tangy lemon filling and buttery cobbler topping create a delightful contrast of bright, zesty flavors.
Super Easy Prep: This recipe calls for pantry staples and just 5 minutes of prep. After that, you just layer and bake!
Delicious Hot or Cold: When warm, this is as comforting as can be. But it’s just as delicious cold! In fact, my family prefers it that way as it tastes almost like a gooey lemon bar.
Ingredients
- Lemon Pie Filling: For sunny lemon flavor and a luscious, creamy mouthfeel.
- Butter: Adds rich flavor and helps create a tender, cake-like cobbler topping.
- All-Purpose Flour: The foundation of the cobbler batter, providing structure and a fluffy texture.
- Baking Powder: The leavening agent that helps the cobbler topping rise up light and tender.
- Salt and Granulated Sugar: Balances the tart lemon.
- Buttermilk: Lends a subtle tang and helps the cobbler rise a little.
- Vanilla Extract: Rounds out the bright lemon with mellow, sweet notes.
- Lemon Zest: Punches up the citrus.
How to Make Lemon Cobbler
Lemon cobbler, aka Magic Lemon Cobbler or Lemon Cobbler Dump Cake, is an easy, old-fashioned dessert that tastes like sunshine.
And once you see how easy it is to make, you’ll put it into permanent rotation!
1. PREHEAT the oven to 350°F (175°C).
2. MELT the butter in a 9×9-inch dish while the oven heats.
3. MIX the batter ingredients in a bowl until smooth.
4. LAYER the batter over the melted butter, then spoon over the pie filling. Do not stir.
5. BAKE 40-50 minutes until golden and bubbly.
6. COOL for 10-15 minutes so the filling can set. Then, dust with powdered sugar or serve with vanilla ice cream, and enjoy!
Tips For the Best Lemon Cobbler
This dessert is pure magic – it’s so easy to make but tastes like you spent all day in the kitchen.
Since you don’t even have to stir the ingredients together, even novice bakers can master this recipe – along with these tips, of course!
- Be gentle. Don’t overmix the cobbler batter. Instead, mix until just combined then pour it over the melted butter.
- Slow cooker version. Melt the butter and make the batter as instructed. Layer everything into the slow cooker pot in the same order, then cook on HIGH for 2-3 hours.
- Add cream cheese. Soften a block of cream cheese and dot it over the batter. Then, add the lemon pie filling for a fun, cheesecake-like finish.
- Add blueberries. Lemon and blueberry go hand in hand, after all! I add about 1 cup over the batter, under the lemon pie filling.
- Feed a crowd. Double the recipe and bake it in a 9×13-inch baking dish.
- Sprinkle sugar on top. This gives the crust an extra crispy finish. Coarse or brown sugar works best.
- Serving suggestions. Serve warm with a scoop of vanilla ice cream, a dusting of powdered sugar, or a drizzle of honey. Or serve it cold with whipped cream for the ultimate lemon dessert experience.
How to Store
The cobbler topping will soften the longer it sits. So it’s best to enjoy this on the day it’s made or the day after.
But it’s so tasty, I doubt you’ll have to worry!
To Store: Cover cold lemon cobbler tightly with plastic wrap and store in the fridge for up to 3 days.
To Reheat: Bake leftovers at 350°F for 10-15 minutes for a cobbler-like crust. Alternatively, microwave for 30-60 seconds, but be aware that the top might be soggy.
Note: I don’t recommend freezing lemon cobbler. The top will turn soggy as it absorbs moisture from the filling, and the filling can turn watery after thawing.
More Cobbler Recipes to Try
Blackberry Cobbler
Apple Cobbler
Strawberry Cobbler
Peach Cobbler
Lemon Cobbler
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kcalThis lemon cobbler is the dessert of the summer! It’s sweet, tart, and beautifully vibrant. And thanks to a bit of baking magic, it’s a cinch to whip up.
Ingredients
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons lemon zest (from about 2 lemons)
1 (22 ounce) can lemon pie filling
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- Place the stick of butter in a 9×9-inch baking dish and bake for 5 minutes, until melted. Remove the dish from the oven and set aside.
- In a medium bowl, whisk the flour, baking powder, salt, and sugar until combined. Pour in the buttermilk, vanilla extract, and lemon zest and whisk just until a smooth batter forms.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Carefully spoon the lemon pie filling over the batter, trying to make it as even as possible. Do not stir.
- Bake for 40-50 minutes or until the top is golden brown and the pie filling is bubbly.
- Let the cobbler cool for 10-15 minutes before serving. Dust with powdered sugar or top with vanilla ice cream if desired, and enjoy!
Notes
- Be gentle. Don’t overmix the cobbler batter. Instead, mix until just combined then pour it over the melted butter.
- Slow cooker version. Melt the butter and make the batter as instructed. Layer everything into the slow cooker pot in the same order, then cook on HIGH for 2-3 hours.
