Easy Lemon Cobbler Recipe
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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. Even if you’re big chocolate lover, this lemon dessert will 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
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
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!
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.)
Yes. The slow cooker method is just as simple but takes longer to cook. (see below for details)
Yes, some people refer to this dessert as Magic Lemon Cobbler or Easy Magic Lemon Cobbler because it’s self-saucing and super easy to make.
They are very similar but still have distinct differences. A pie has a bottom crust and sometimes a top crust. Cobblers typically don’t have a bottom crust. Pies are made with pastry dough whereas cobblers have sweet biscuit-like or cake-like dough.
Slow cooker method
- 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
- You can also find great recipes at my recipe index
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 7×12-inch or 9×9-inch baking pan. Place it in the oven to melt.
- In a bowl, whisk flour, sugar, buttermilk, vanilla, and lemon zest (or extract). Don't overmix it.
- 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.
I’m giving 5 stars because I love lemon. My best friend can’t have gluten. So I make cookies & other bake goods with Cake Flour which she has not problem digesting. How would I make this with cake flour which is not self-rising. What do I have to add to make it so.
If you need a larger amount for a crowd, how would I adjust recipe for a 9x!3 pan?
Would I just double the ingredients?? Thanks 🙂
I gave 5 stars even tho I’ve not made yet because it looks amazing & my large
family would love & why I need a 9×13 pan. Hope it can be adjusted & still taste the same :))
Thanks
yes, doubling it will do the trick
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
paula
l must be cray to l am not a big chocolate eater
Salted or sweet butter?
I used salted. But you can use either, it’s a personal taste preference.
Can Make this the day before and reheat it in the oven before i serve it?
yes
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
21 ounces of lemon pie filling – it comes in a can
Can you use cake flour? It looks absolutely amazing. Will be making this for sure.
I haven’t tested it with cake flour.
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
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.
just add 1/4 tsp salt and 1 1;2 tsp baking powder to the flour and you have self rising.
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?
All the batter goes over the butter in step 4
Then how does the crust form if the lemon pie filling is put on top of the batter?
Not sure but it does.
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/
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.
Nope, it’s correct as written. Butter then crust then lemon. It works out.
Ok thank you!
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. 😀
The crust rises….I’ve seen many recipes such as this. 🙂
I saw lemon extract in recipe not zest,u ment zest? Not extract?
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.
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.
I bought lemon pie filling.
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?
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.
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..
Hope you enjoy as much as we did.
I’m with you! I would much rather have lemon or strawberry than chocolate!! Can’t wait to prepare!!
This looks simply amazing! I’ll gladly jump on your lemon, strawberry bandwagon. Who needs chocolate?
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
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.