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 9×9-inch square baking pan or 9-inch deep-dish round baking pan. (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
Ingredients
- 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 ounces lemon pie filling
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
You can also find great recipes at my recipe index or at Meal Plan Monday and Weekend Potluck
Diane says
Can Make this the day before and reheat it in the oven before i serve it?
Paula says
yes
Leslie says
You mention lemon pie filling, but is it one box or two or did you make your own. I’m asking because I love anything lemon and I want to make sure this is done right
Paula says
21 ounces of lemon pie filling – it comes in a can
Janet says
Can you use cake flour? It looks absolutely amazing. Will be making this for sure.
Paula says
I haven’t tested it with cake flour.
Hidee says
The directions don’t mention pouring a top crust. Are you supposed to only pour half the batter in the bottom and half on top?
Paula says
All the batter goes over the butter in step 4
Allen says
I saw lemon extract in recipe not zest,u ment zest? Not extract?
Paula says
Hey Allen, you can use either lemon extract or lemon zest. I corrected the recipe to reflect that. Thanks for alerting me to that error.
Wendy says
This looks delicious. A nice change from cake or pie. I do have a question, do you make homemade lemon pie filling. Or prepared Jello pudding and pie filling? Looking forward to making this dessert.
Paula says
I bought lemon pie filling.
LaVanda says
I am so excited to try this new idea of a lemon cobbler! I am dubious of the canned lemon pie filling though. Isn’t it really sweet? I’d like a tart, bright, not too sweet filling. What would you suggest I use as a filling for those characteristics? Is jarred lemon curd less sweet that the canned pie filling?
Paula says
It wasn’t overly sweet to me, but that’s just me. I’m not sure if curd is less sweet. The only other suggestion would be making the pie filling from scratch with less sugar.
Audrey says
I am so glade I knew you could buy lemon pie filling in a can at the grocery store or I would have been lost and ask where you get the pie filling from. Best to buy Comstock pie filling. It is best. Or buy jello cook and serve p;ie fill and make it. Then p;our into batter. I am going to try this. Looks great and have 2 lemon loves at my huse..
Paula says
Hope you enjoy as much as we did.
Mary Margaret Brooks says
I’m with you! I would much rather have lemon or strawberry than chocolate!! Can’t wait to prepare!!
Deborah says
This looks simply amazing! I’ll gladly jump on your lemon, strawberry bandwagon. Who needs chocolate?
Jann says
Wondering a couple of things please. Can this be done low carb with coconut or almond flour and can lemon curd ( homemade) be used also?
This looks really good!
Thank you
Jann
Paula says
homemade lemon curd can be used, make sure it’s cool before you put it in.
I have never used coconut flour and almond flour with any success. Maybe that was just me.