Lemon Cobbler
This lemon cobbler is a magic dessert with tart lemon pie filling and golden cake batter that creates its own crust while baking. The batter rises through the lemon filling to form a crunchy golden top. It’s perfect for summer cookouts, lemon lovers, or when you want an easy dessert without all the fuss. Ready in 60 minutes at 350°F, it feeds 8 people and uses simple ingredients.
I am not sure how this recipe “works” and as a scientist at heart that annoys me, but that doesn’t stop me from making it all the time.
Pouring cake batter over melted butter and topping with pie filling sounds like it will be a big mess if I can’t stir it, but just like dump cakes and the magic custard cake, I don’t ask, I just eat.
It’s like a reverse pie with the creamy filling on the bottom and a crispy crust on the top. Serve this by itself, warm, or top with ice cream or whipped cream. You can’t beat the sweet and tart combo.
It tastes like summer in every bite!
More Fruit Desserts
- Cherry Pie Bars – Portable cherry pie in bar form
- Peach Dump Cake – No-mix fruit and cake magic
- Pineapple Pretzel Salad – Sweet pretzel crust, creamy layer
- Fruit Cocktail Cake Balls – Retro fruit filled no-bake treat
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Flour – Use self-rising flour for this recipe since it ahs the leavening agents you need to make the batter puff up. If you only have all-purpose flour, make your own. (1 cup all purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt)
- Buttermilk – Adds a tangy flavor the the cobbler but also has the acidity that helps the leavening agents puff up the batter. Make your own buttermilk if you don’t have any. (1 cup whole milk, 1 tablespoon lemon juice or vinegar. Stir and let sit 5 minutes before using)
- Lemon Extract – This just amps up the lemon flavor in the pie filling. If you don’t have lemon extract, add extra lemon juice and lemon zest.
- Lemon Pie Filling – Use store-bought from a can or jar, or make homemade lemon curd if you prefer.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Lemon Cobbler
- Preheat the oven to 350°F. Place the cubed butter in an 8½ x 11 inch baking dish or deep dish pie plate. Put the dish in the oven and let the butter melt completely while the oven preheats.
- While the butter melts, mix flour, sugar, buttermilk, vanilla extract, and lemon extract in a medium bowl. Stir just until combined. A few lumps are fine. Don’t over mix or the batter becomes tough and dense.
- Carefully remove the hot dish with melted butter from the oven. Pour the batter over the melted butter. Do not stir. It looks weird but trust the process. Using a spoon, dollop lemon pie filling over the batter in spoonfuls. Don’t spread it smooth or stir it in.
- Return to the oven and bake for 45-55 minutes until the crust is golden brown. Remove from the oven and let cool for a few minutes.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store cooled cobbler in an airtight container for 3-4 days. The crust will soften slightly after the first day but it still tastes good.
Reheating: Microwave in 30-second intervals until warmed through. For a crispier crust, reheat in a 350°F oven for 10-15 minutes.
Freezer: Bake and cool completely. Wrap tightly with plastic wrap or store in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for 10-15 minutes before serving.
Make-Ahead: Mix and layer the cobbler up to 2 days ahead and refrigerate unbaked. Use melted butter that is slightly cooled in the bottom of the pan since you’re not baking immediately. Bake when ready to serve.
Lemon Lovers: If you can’t get enough lemon because it reminds you of sunshine, this copycat Starbucks lemon loaf is better than the coffee shop. These lemon drop cookies are bright and sweet. Have it for dinner with this honey lemon chicken sheet pan meal, and wash it all down with some lemon iced tea!
Variations
- Berry Lemon Cobbler: Add fresh raspberries or blueberries scattered over the lemon filling before baking for extra fruit flavor.
- Lemon Blueberry: Use half lemon pie filling and half blueberry pie filling for a fruity twist. The two different colors can swirl a little when baking and it makes a pretty topping.
- Different Citrus: Try lime pie filling or orange pie filling instead of lemon for different citrus flavors.
- Almond Lemon: Add ½ teaspoon almond extract to the batter along with the lemon extract for a different flavor combo.
- Slow Cooker Version: Prepare in a slow cooker instead of the oven. Cook on high for 2 hours or low for 3 hours. Place a paper towel under the lid to absorb moisture. The crust won’t be as crispy but it still tastes good. The oven method produces better results.
Frequently Asked Questions
Self-rising flour is essential because it contains baking powder and salt needed for the batter to rise. If you only have all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt for each cup of flour.
That’s the magic of this recipe! The batter rises through the filling during baking to create a crust on top. Stirring prevents this from happening and you’ll end up with a different texture. Just trust the magic 🙂
An 8½ x 11 inch baking dish is perfect. A 9×9 inch dish or 9-inch deep dish pie plate also work. A 9×9 will be thicker and might need a few extra minutes. Don’t use a 9×13 pan because it’s too large and the cobbler won’t set properly.
Yes! Mix and layer everything up to 2 days ahead and refrigerate unbaked. Use melted butter (not oven-melted) in the bottom. Bake when ready to serve.
Yes! Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for 10-15 minutes before serving.
You can but lemon extract provides stronger lemon flavor. Lemon juice works in a pinch but the lemon flavor wont’ be as intense.
Yes! Lemon curd has similar texture and flavor. You might need 2-3 jars depending on size to get the right volume for this recipe.
Recipe Tips & Tricks
- Make your own self-rising flour if needed. Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
- Let the butter melt completely before adding other ingredients. Fully melted butter is essential for the magic layering effect.
- Don’t over mix the batter because it can get dense. A few lumps are fine.
- Don’t stir after layering. This feels wrong but it’s crucial. The batter rises through the filling during baking to create the crust.
- Watch the cobbler toward the end of baking time. Ovens vary so check at 45 minutes and bake longer if the crust isn’t golden brown yet.
- Let it cool for a few minutes before serving. The filling sets up slightly and makes serving easier.
- Make buttermilk quickly if you don’t have it. Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
- Top with vanilla ice cream for hot-cold contrast or whipped cream for a lighter topping.
- Add fresh berries on top for color and extra fruit flavor.
- Dust with powdered sugar or add a sprig of mint for pretty presentation.
Summer cookouts won’t be complete without a bright lemon treat! This lemon cobbler recipe is just what you need.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Lemon Cobbler Recipe
Ingredients
- 1 stick butter unsalted, cut into cubes
- 1 cup self-rising flour
- 1 ¼ cup sugar
- 1 cup buttermilk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 21 ounces lemon pie filling
Instructions
- Preheat the oven to 350ºF.
- Place diced butter into an 8 1/2 x 11 baking dish or deep dish pie plate.
- Put the dish into the oven and let butter melt.
- In a separate bowl, combine the flour, sugar, buttermilk, and extracts. Stir to make a batter.
- When butter is melted, carefully remove the pan from the oven.
- Pour the batter over the melted butter. Do not stir. (I know you will want to, LOL)
- Using a spoon, scoop lemon pie filling over the batter and butter mixture in dollops.
- Return the dish to the oven.
- Bake for 45-55 minutes or until the crust is a golden brown.
- Remove and let cool for a few minutes.
- Serve with ice cream or whipped cream.
Notes
- Make your own self-rising flour if needed. Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
- Let the butter melt completely before adding other ingredients. Fully melted butter is essential for the magic layering effect.
- Don’t over mix the batter because it can get dense. A few lumps are fine.
- Don’t stir after layering. This feels wrong but it’s crucial. The batter rises through the filling during baking to create the crust.
- Watch the cobbler toward the end of baking time. Ovens vary so check at 45 minutes and bake longer if the crust isn’t golden brown yet.
- Let it cool for a few minutes before serving. The filling sets up slightly and makes serving easier.
- Make buttermilk quickly if you don’t have it. Add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
- Top with vanilla ice cream for hot-cold contrast or whipped cream for a lighter topping.
- Add fresh berries on top for color and extra fruit flavor.
- Dust with powdered sugar or add a sprig of mint for pretty presentation.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
