Lemon cobbler is a warm, gooey, and tangy dessert that combines bright citrus flavors with a golden biscuit-like topping. It’s the perfect treat for lemon lovers, offering a balance of sweetness and tartness in every bite.
Why I Love This Recipe
I love how easy this lemon cobbler is to make with simple pantry staples and a can of lemon pie filling. The magic happens in the oven as the batter rises through the lemon filling, creating a beautifully crisp top with a soft, pudding-like center. It’s a fantastic dessert to enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 can (21 oz) lemon pie filling
Zest of 1 lemon
Directions
Preheat the oven to 350°F (175°C). Pour the melted butter into a 9×9-inch baking dish.
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Stir in the milk and vanilla extract until a smooth batter forms.
Pour the batter over the melted butter in the baking dish—do not stir.
Spoon the lemon pie filling evenly over the batter, letting it sink naturally.
Sprinkle the lemon zest on top for extra flavor.
Bake for 40-45 minutes or until the top is golden brown and bubbly.
Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 320 kcal per serving
Variations
Homemade Lemon Filling: Instead of canned lemon pie filling, I like to make a quick homemade version by cooking lemon juice, sugar, and cornstarch until thickened.
Berry Twist: Adding fresh or frozen blueberries, raspberries, or blackberries gives a fruity contrast to the tangy lemon.
Lemon-Orange Flavor: I sometimes swap half of the lemon zest with orange zest for a citrus blend.
Gluten-Free Option: Using a gluten-free flour blend works well without affecting the texture.
Extra Crunch: Sprinkling a little sugar on top before baking creates a caramelized, crispy crust.
Storage/Reheating
Storage: Leftover lemon cobbler can be kept in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I microwave a portion for about 30 seconds or warm it in a 300°F oven for 10 minutes.
Freezing: This cobbler freezes well. I store it in an airtight container for up to 2 months and reheat it in the oven before serving.
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FAQs
How do I know when the cobbler is done baking?
I look for a golden-brown crust and bubbling edges. A toothpick inserted in the top should come out mostly clean.
Can I use fresh lemons instead of canned filling?
Yes! I make a simple filling by combining lemon juice, sugar, cornstarch, and water, then cooking until thick.
What’s the best way to serve lemon cobbler?
I love serving it warm with vanilla ice cream or freshly whipped cream for a creamy contrast.
Can I make this cobbler ahead of time?
Yes! I bake it a day ahead and reheat it in the oven before serving. It tastes just as good the next day.
Why did my cobbler turn out soggy?
This can happen if the batter is overmixed or if the lemon filling is too watery. Letting it cool slightly helps set the texture.
Conclusion
Lemon cobbler is a simple yet indulgent dessert that delivers a burst of citrus flavor in every bite. Whether served fresh out of the oven or reheated the next day, it’s a comforting treat that’s sure to impress. I love how versatile it is, making it easy to customize based on preferences. If you’re a fan of lemon desserts, this cobbler is a must-try.
📖 Recipe:
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Lemon Cobbler
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This easy lemon cobbler is a warm, gooey dessert with a perfect balance of tangy citrus flavor and a golden biscuit-like topping. Made with simple pantry ingredients and lemon pie filling, it bakes into a soft, pudding-like center with a crisp top. Serve warm with vanilla ice cream or whipped cream for an irresistible treat.
Ingredients
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup whole milk
1 teaspoon vanilla extract
1 can (21 oz) lemon pie filling
Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into a 9×9-inch baking dish.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and sugar.
- Add wet ingredients: Stir in milk and vanilla extract until smooth.
- Assemble: Pour batter over melted butter—do not stir. Spoon lemon pie filling evenly over the batter.
- Top & Bake: Sprinkle lemon zest on top and bake for 40-45 minutes, or until golden and bubbly.
- Cool & Serve: Let cool slightly before serving warm with vanilla ice cream or whipped cream.
Notes
Homemade Lemon Filling: Use fresh lemon juice, sugar, and cornstarch for a homemade alternative.
Berry Addition: Add blueberries, raspberries, or blackberries for a fruity twist.
Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Extra Crunch: Sprinkle sugar on top before baking for a crispy, caramelized crust.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
