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
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 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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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 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.
Denise says
I am the Lemon Lover in my home of two. So, to ensure that I am able to keep my Hubbys’ tummy happy, I also made this using:
(1) 21oz can of Cherry Pie Filling.
Used same size of Baking Dish as for the Lemon Cobbler. I baked the Cherry at the same Temp as I did for the Lemon.
In the end, I performed my own curious Taste Test. And the winner, Hands- Down…was the Lemon Cobbler! In case you’re wondering, Hubby had no problems devouring the Cherry Cobber whatsoever ♥️
My next attempt will be for the Family Reunion…..I will be baking then in a 9×13 Baking Dish…. Paula, so you recommend any changes or additives to the current recipe list??
Paula says
I would double the ingredients for a 9×13-inch pan but other than that, I wouldn’t change anything.
Candee says
I made the Lemon Cobble and it was a hit. My mother loved it.
Linda meals says
Where did you find the lemon pie filling? Do you make the kind you cook them add it ?
Paula says
I get it at WalMart, but also linked to it in the recipe if your store doesn’t carry it. You can get here> https://amzn.to/30lLCZr
Lori says
Hello! Looking forward to making this when my parents visit this weekend. The only canned lemon pie filling I see is Comstock Original Lemon Creme Pie filling and Topping…is that correct? Or should I look around for a regular lemon pilling filling (not creme). Thank you!
Paula says
Oh, Lori, I honestly don’t know. I’m not familiar with the Lemon Creme Pie Filling. I ‘think’ it will work but just not positive. But, an alternative is lemon curd. It’s usually with the jams and jellies but it may also be where the pie filling is. Use equal amounts of curd to pie filling.
Cindy says
What are the proportions for individual ramekins of this recipe?
Greg says
I find homemade lemon pudding far superior to the canned variety. I am surprised you prefer this rather over processed. tasteless and too sweet version in a can.
Paula says
hahaha – I share recipes that range from every item is homemade to quick and easy recipes that use store-bought, short-cut items. I have readers that enjoy and prefer both. Personally, I prefer to not use cream of mushroom (or chicken) soup but I do share recipes using that product. Homemade is almost always better and you can certainly make a homemade pudding and use it in the Lemon Cobbler.
Lisa says
What lemon pie filling are you using? Jar, canned boxed? I made this yesterday with instant pudding and did not like it. If you use the boxed pie filling, do you cook it, refrigerate and then put on the cake?
Paula says
canned lemon pie filling like this https://amzn.to/30lLCZr
Lu-Anne says
I bought boxes of my*t*fine lemon pie filling. How many boxes of dry mix equal 21 ounces of pudding?
Pamela says
I do not have self-rising flour. Should I add baking soda? Baking powder?
Paula says
Yes, combine 1 cup of all-purpose flour with 1 and 1/2 teaspoons baking powder and one scant 1/2 teaspoon of table salt.
Polly says
Made this today and had to send recipe to my daughter. The best ever!!! Next time I will try with raspberry or cherry pie filling. Soooooooooooooooo Gooooooooooood!!!!!!!!!!!
Tami Hawkins says
I’m with you ! I’ll take lemon or strawberry over chocolate any day. Can’t wait to make this!
lil says
l must be crazy to not a big fan of chocolate l like your bourbon recipe l love to make a bourbon sauce when l cook salmon and love to use ameratto in my french toast batter
lil says
paula
l must be cray to l am not a big chocolate eater
B says
Salted or sweet butter?
Paula says
I used salted. But you can use either, it’s a personal taste preference.
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.
Kathy says
can this recipe be doubled.. ? and if i cant find lemon pie filling in a can , can i make it from a cooked lemon pie filling instead. thank you. this looks amazing i just know it wont be enough for my family if i make it for a 9 x 9 pan
Paula says
Yes, you can double and use a 9×13-inch pan. Yes, you can make the lemon pie filling too. Let the pie filling cool a bit before using it in this recipe.
Toni-Sue says
just add 1/4 tsp salt and 1 1;2 tsp baking powder to the flour and you have self rising.
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
Denise says
Then how does the crust form if the lemon pie filling is put on top of the batter?
Paula says
Not sure but it does.
Paula says
I have several different recipes where a liquid is poured over the crust. This one is my fav > https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/
Denise says
I think this is why there’s confusion:
You wrote:
“In a bowl, whisk flour, sugar, buttermilk, vanilla, and lemon zest (or extract).
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.”
But I think the order should be to pour the lemon pie filling onto the melted butter, and then pour the cake batter onto the lemon pie filling which then creates the crust.
Paula says
Nope, it’s correct as written. Butter then crust then lemon. It works out.
Denise says
Ok thank you!
Paula says
I didn’t mean to sound short with you. I had been writing and click over and saw your comments. I can understand your confusion. 😀
Rebecca H says
The crust rises….I’ve seen many recipes such as this. 🙂
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.