October 5, 2023
Review RecipeLemon Cobbler
Bursting with tangy lemon flavor, this lemon cobbler recipe is an easy and refreshing dessert.
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This luscious lemon cobbler is like a ray of sunshine on your plate. A light and fluffy cake batter is baked with a tart lemon pie filling, and we have no doubt that you will be hooked from the first bite of this lemony dessert.
Lemon Cobbler Ingredients
This lemon cobbler is a harmonious blend of sweet and tangy flavors, featuring lemon zest and pure lemon extract for a refreshing citrus kick.
The dessert is a delectable treat that balances the best of lemony brightness and creamy richness.
You’ll need:
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 1½ teaspoons of baking powder
- ½ cup of sour cream
- ½ cup of whole milk
- 2 teaspoons of fresh lemon zest
- 1 teaspoon of pure vanilla extract
- ½ teaspoon of pure lemon extract
- ½ cup of salted sweet cream butter
- 1 (22-ounce) can of lemon pie filling
Substitutions And Additions
BUTTERMILK: You can substitute one cup of buttermilk for the sour cream and whole milk in the simple homemade cake batter.
LEMON: You can omit the lemon zest and increase the lemon extract to one teaspoon for this lemon cobbler with pie filling recipe.
PIE FILLING: You can substitute lemon curd for the lemon pie filling in this simple recipe.
FRUIT: You can add other fresh fruits like fresh blueberries, blackberries, or raspberries to your delicious lemon cobbler.
How To Make This Lemon Cobbler Recipe
This classic cobbler consists of two parts, the lemon filling and the tasty crust. Here’s how to assemble this dessert.
OUR RECIPE DEVELOPER SAYS
This cobbler can be baked up to six hours ahead of time and then reheated later when you are ready to serve it.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Using a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder. Set it aside.
STEP THREE: Using a small bowl, whisk together the sour cream and milk until smooth.
STEP FOUR: Whisk the milk mixture into the dry ingredients. Whisk in the lemon zest, vanilla extract, and lemon extract. Whisk until the mixture is smooth.
STEP FIVE: Slice the butter into a 9×9-inch baking dish. Place in the oven for five minutes to melt the butter.
STEP SIX: Evenly spoon the cobbler batter on top of the melted butter.
PRO TIP:
Most cobblers start with the fruit or pie filling on the bottom. This magic lemon cobbler starts with the batter on the bottom, and it will amazingly switch places during baking.
STEP SEVEN: Spoon the lemon pie filling on top of the cobbler batter layer and smooth.
PRO TIP:
Do not stir the lemon filling into the batter.
STEP EIGHT: Bake for 50 to 55 minutes until the crust is golden brown. Allow the cobbler to cool slightly and serve while warm.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.
How To Serve
This perfect summer dessert is best served warm with a scoop of vanilla ice cream and whipped cream to make it an extra special dessert.
Try adding a cold drink such as our iced tea or vanilla latte on the side to wash this delicious lemony dessert down.
Love lemon desserts? Our lemon bars and lemon lasagna both feature the same delightful citrus zing.
MORE COBBLER RECIPES
Storage
If you gobble up this dessert in one sitting, here’s how to store leftovers.
IN THE FRIDGE: Store any leftovers of this wonderful cobbler in an airtight container or covered in plastic wrap in the refrigerator for up to four days.
IN THE FREEZER: We don’t recommend freezing this easy lemon cobbler recipe. The topping may become soggy, and the lemon filling won’t freeze well.
There’s something about the sweet and sour flavors of lemons that screams summer! Lemon dessert lovers will adore the tart filling and soft cobbler topping that magically starts on the bottom of the pan and ends up on top of this lemon cobbler.
Frequently Asked Questions
Can I substitute lemon pie filling with lemon curd?
If you prefer lemon curd, you can certainly make that substitution. Both have a delightfully tangy citrus flavor.
Can I freeze this lemon pie cobbler dessert?
We don’t recommend freezing lemon cobbler as the cake will become soggy once thawed.
Should the cobbler topping not be added after the lemon filling?
While it may seem odd, the instructions are correct! The cobbler topping starts on the bottom, and during baking, it will amazingly float to the top to give you a crisp topping poking through among the bright lemon filling.
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Lemon Cobbler
Bursting with tangy lemon flavor, this lemon cobbler recipe is an easy and refreshing dessert.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ cup sour cream
- ½ cup whole milk
- 2 teaspoons fresh lemon zest
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- ½ cup salted sweet cream butter
- 22 ounces lemon pie filling
Instructions
- Preheat the oven to 350°F.
- Using a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder. Set it aside.
- Using a small mixing bowl, whisk together the sour cream and milk until smooth.
- Whisk the milk mixture into the dry ingredients. Whisk in the lemon zest, vanilla extract, and lemon extract. Whisk until the mixture is smooth.
- Slice the butter into a 9×9-inch baking dish. Place in the oven for 5 minutes to melt the butter.
- Evenly spoon the cobbler batter on top of the melted butter.
- Spoon the lemon pie filling on top of the cobbler batter layer, and smooth.
- Bake for 50 to 55 minutes until the crust is golden brown. Allow the cobbler to cool slightly and serve while warm.
Notes
- This cobbler can be baked up to 6 hours ahead of time and then reheated later when you are ready to serve it.
- Most cobblers start with the fruit or pie filling on the bottom. This magic lemon cobbler starts with the batter on the bottom and it will amazingly switch places during baking.
- Do not stir the lemon filling into the batter.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cobbler at the lower end of the recommended baking time.
Nutrition
Calories: 533kcal | Carbohydrates: 85g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 394mg | Potassium: 185mg | Fiber: 1g | Sugar: 64g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
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Comments
Joey says
Colorful and bursting with lemon flavor – absolutely easy to make and delicious!
Allen Murray says
Iโve been cooking for a long time and your recipes always sound so delicious I want to run out and get any missing ingredients in the middle of the night! Case in point the lemon cobbler. Canโt wait. Never a difficult or bad recipe have I gotten from Spaceshipsandlaserbeams!!!!!
Mary Jean Goodman says
I bake nearly every single day. And I used to have a baking business. This was a fabulous recipe. I did make my own lemon pie filling which made about 32 oz. And I did use a 9 by 13 Pan and made one and a 1/2 times the batter and used about 28 oz. of homemade pie filling. We all loved it.
Carolyn s gullon says
If Mary Jean Goodman (Dine -1-1]) says this recipe is fabulous then no doubt it’s fabulous!
Mary Jean Goodman says
Thanks for the compliment. And she is not biased just because she is my sister!!
Sam says
RIGHT ๐คฉ I trust every single one of Mary Jeanโs reviews. Great palette
Mary Jean Goodman says
Excellent dessert. I made it in a 9 by 13 and make one and a 1/2 recipes of the batter. Also made my own lemon pie filling because I had all the ingredients didn’t feel like going to the store to buy a can then used about 30 oz. One of the best desserts I’ve ever eaten!