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 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.
350
Flavor was great and super easy. My cake turned out gummy. What did I do wrong?
Possibly overmixing the flour mixture but it hard to know exactly without having been there. 🙁
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.
Can you use milk alternatives instead of dairy milk? Soy? Coconut? Almond? Rice?
I haven’t tested it with any of them. But they would probably work.
I’m so with you on preferring lemon over chocolate (unless it’s a brownie)! I’m excited to try this out!
I made this lemon cobbler today, and it turned out beautiful. Thank you so much for the recipe.
I made the Lemon Cobble and it was a hit. My mother loved it.
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??
I would double the ingredients for a 9×13-inch pan but other than that, I wouldn’t change anything.
I made the Lemon Cobble and it was a hit. My mother loved it.
Where did you find the lemon pie filling? Do you make the kind you cook them add it ?
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
Is this tart of just a regular sweet lemon flavoring type
It’s not tart.
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!
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.
What are the proportions for individual ramekins of this recipe?
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.
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.
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?
canned lemon pie filling like this https://amzn.to/30lLCZr
I bought boxes of my*t*fine lemon pie filling. How many boxes of dry mix equal 21 ounces of pudding?
I do not have self-rising flour. Should I add baking soda? Baking powder?
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.
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!!!!!!!!!!!
I’m with you ! I’ll take lemon or strawberry over chocolate any day. Can’t wait to make this!