This delicious Lemon Cobbler Recipe has a homemade cobbler topping with a canned lemon pie filling. It's baked to golden perfection and served up with a scoop of ice cream or just lots of whipped cream. It's a bright, summery dessert and doesn't require a lot of work!
It's such an easy lemon cobbler that is so simple to throw together. Great for serving up at a potluck, summer cookout, or even an after-dinner dessert.
Are you a lemon lover? Whip up these delicious Lemon Poppy Seed Scones for breakfast or maybe some Lemon Blueberry Donuts if you aren't a scone lover. Don't worry, I've got you covered for dessert too with these Lemon Bars and Glazed Lemon Cookies.
Get the full recipe at the bottom of the post.
Lemon Pie Filling - This is one of the main flavor contributors to the cobbler so make sure you use a lemon pie filling that you love! You are welcome to make your lemon pie filling from scratch as well.
Lemon Extract - This adds an extra pop of flavor to the cobbler topping!
Buttermilk - This adds a nice tangy flavor to the cobbler. It's a much thicker consistency than whole milk so if you are looking for a substitute I would recommend half and half or even ½ cup sour cream mixed with ½ cup of whole milk.
All-Purpose Flour - I would recommend sticking with all-purpose flour and adding baking powder and salt to it.
How to make Lemon Cobbler
Step 1: Start by adding butter into your baking dish and place it in the oven to melt. Once melted remove and set aside. This takes just a couple of minutes.
Step 2: Now you will mix up dry ingredients with buttermilk and lemon extract in a bowl.
Step 3: Pour the batter over the butter without stirring.
Step 4: Then top with the lemon pie filling, and bake in the oven as directed. Once done, remove and let cool a bit then serve.
Frequently Asked Questions
You can store your lemon cobbler in the fridge for up to a week. Due to the lemon filling, it is best to be stored in the refrigerator to prevent spoiling.
If you don't plan to eat right away, you can also freeze the cobbler. Do this by placing the cobbler in a freezer container or cover the pan it's baked in tightly in plastic wrap and foil. Freeze for up to 1 month. You can allow it to thaw in the fridge overnight and reheat it in a 350 degree F oven to firm up the topping if needed.
Absolutely. Go right ahead and swap out the lemon pie filling with lemon curd. They are very similar and both bursting with lemon flavor.
If you want to swap out fruit in this recipe, go right ahead. Or add fruit along with the lemon filling. Blueberries, blackberries, strawberries, raspberries, whatever else you can think of in terms of fruit. Have fun and get creative.
I always love the combination of lemon and blueberry together.
For this recipe, I wouldn't recommend using whole milk instead of buttermilk. If you want a substitution, use half and half or a mixture of ½ cup sour cream and ½ cup of whole milk.
Go right ahead and add lemon zest to replace the lemon extract. When you do lemon zest make sure to only zest enough to get the yellow portion of the skin. Don't use the white portion or that will give your cobbler a sour texture that you don't want.
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- Preheat the oven to 350 degrees F.
- 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.
- Add the flour, baking powder, and salt to a medium bowl. Whisk to combine.
- Pour the buttermilk, vanilla extract, and lemon extract into the dry ingredients. Whisk just until combined.
- Pour the batter evenly over the melted butter. DO NOT STIR.
- Spoon the lemon pie filling over the batter.
- Place in the preheated oven and bake for 45-55 minutes until the edges of the cobbler are golden brown.
- Let cool slightly before serving. Top with vanilla ice cream or whipped cream.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)