Lemon Cobbler
Bursting with tangy lemon flavor, this lemon cobbler recipe is an easy and refreshing dessert.
Servings: 6
Calories: 533kcal
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 9x9-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