Easy Lemon Cobbler is a simple recipe that takes just minutes to prepare. It’s bright, bold, sweet, and tart and you’ll love every bite of this lemony dessert.
Dig your spoon through the topping, and you’ll find a warm lemon custard filling. The contrast between the lightly browned, slightly crisp top and the sweet, saucy center is enough to make this easy dessert a new go-to.
I actually like lemon and strawberry desserts better than chocolate. I know. Call me crazy! I’m sure I’m in the minority. However, this dessert may win you over!
This recipe is the ideal dessert for grilled hamburgers, hotdogs, and summer cookouts. It’s sweet, tart, easy to make, and goes great with homemade ice cream and/or Cool Whip.
How to make Lemon Cobbler?
Most of making this cobbler is simply layering the ingredients. First, you’ll melt butter in your pan. I do this while the oven is preheating.
The only mixing is for the batter. I made a homemade batter which is a basic cake batter using flour, sugar, milk, flavoring, and lemon zest. I tested the cobbler with cake mix for the batter and didn’t like the result. Once the batter is combined, you’ll pour the batter over the melted butter. Resist the urge to stir it.
Finally, the last step of this ever-so-short-and-easy dessert is pouring lemon pie filling over the batter. Again, you do not want to stir it.
The hardest part of this recipe is waiting for it to cook! It takes 55 minutes to an hour of smelling it baking and fill your house with lemony heaven scent. And, when you do finally take it out of the oven, wait, do not take a huge, scorching bite and burn your tongue. I may actually have experience with this!
What size pan do I need?
You need to make this in a 9x9x3-inch square baking pan or 9-inch deep-dish round baking pan. The sides need to be 3 inches deep or it can overflow! (A 7×11.5 casserole dish will work, but a 9×13-inch is too large.)
Can I cook this in a slow cooker?
Yes. The slow cooker method is just as simple but takes longer to cook.
- You’ll mix it together exactly as directed except layer the ingredients in your slow cooker.
- Place the lid on the slow cooker and cook on HIGH for 2 hours and 45 minutes to 3 hours.
- Don’t open the lid during the cooking time.
While you’re here, check out these cobblers!
- Pecan Cobbler
- Caramel Cobbler
- Peach Pecan Cobbler
- Apple Cobbler Nachos
- Caramel Apple Cobbler
- Oreo Cookie Cobbler
- Apple Cobbler Bars
Easy Lemon Cobbler
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Save To Your Recipe BoxIngredients
- ½ cup butter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup buttermilk or whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract or lemon zest
- 21 or 22 ounces lemon pie filling like this
Instructions
- Preheat the oven to 350°F.
- Add the butter to a 7x12-inch or 9x9-inch baking pan. Place it in the oven to melt.
- Pour the batter evenly over the melted butter in the baking dish. Don't stir.
- Next, pour or spoon the lemon pie filling over the batter as evenly as possible. Do not stir.
- Bake on the middle rack of the oven 55 to 60 minutes. The top crust should be golden brown. The center of the cobbler may look a little 'jiggly' but the crust should be brown and cooked.
- The is great served warm with vanilla ice cream.
- Cover and store leftovers in the in refrigerator up to 4 days.
Nutrition
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Dorothy says
Can you use a Bunt cake Pan?
Paula says
I don’t think it’ll work in a bundt pan.
Carolann says
Yummy thank you for recipe
Jan C says
I just took mine out of the oven. Baked exactly a according to directions. The top came out dark brown ☹️
Ro says
Could you substitute homemade lemon curd? Thank you.
Paula says
It ‘should’ work but I haven’t tried it so I can’t say with 100% certainty.
Meg says
*I might be a smidge lazier and use an easy shortbread recipe and use the lemon pie topping – I wonder if that would save me from making the marmalade.* 🤗
#Subscribed ❤️
Gail Redelinghuys says
Thanks for the recipe however as I didn’t want to use the can I searched and found this so I could make my own from scratch n then use in your recipe instead of the can of lemon pie filling: https://ourwabisabilife.com/lemon-pie-filling/
Gail 👍
Jan says
The print link doesn’t work. It keeps throwing me back to https://www.callmepmc.com/easy-lemon-cobbler/
Paula says
It sounds like a setting on your pc that’s not letting a new window open. I checked it and it’s working.
thatchbo says
I, too, am having problems printing – it just comes back to this page. I can print other recipes from this site but not this one, so it isn’t my settings. Hmm…
I can’t wait to try this…I LOVE lemon and this looks delicious!
Paula says
I’m working on this. It wouldn’t print for me when I tried in Incognito.
Robin says
I tried this one and while it was easy to prepare, I found the batter was much too thin. What temperature did you bake it? I did a 375 oven.
Paula says
350
Kim says
Flavor was great and super easy. My cake turned out gummy. What did I do wrong?
Paula says
Possibly overmixing the flour mixture but it hard to know exactly without having been there. 🙁
Carol offield says
I cut down the sugar by 1/2 cup. I think that Kim, who complained that her cake turned out gummy, might try the same thing.
Carol says
Can you use milk alternatives instead of dairy milk? Soy? Coconut? Almond? Rice?
Paula says
I haven’t tested it with any of them. But they would probably work.
Lonnie says
I’m so with you on preferring lemon over chocolate (unless it’s a brownie)! I’m excited to try this out!
Barb says
I made this lemon cobbler today, and it turned out beautiful. Thank you so much for the recipe.
Candee says
I made the Lemon Cobble and it was a hit. My mother loved it.