Sweet, buttery Lemon Cobbler with lemon pie filling, buttermilk, and vanilla for the ultimate citrus dessert!
I’ve always been a sucker for anything lemon. It reminds me of summers at my grandmother’s house, where we’d sip homemade lemonade and eat lemon bars on her sun-drenched porch. So when I stumbled across this Lemon Cobbler recipe, it felt like a sweet little nod to those memories.
The first time I made it, I was having one of those meh days. You know the kind—gray skies, endless to-do lists, and zero motivation to tackle anything remotely productive. But then I thought, Why not bake something cheerful? And boy, did this cobbler deliver.
It came out of the oven golden and bubbly, filling the house with the most incredible citrusy aroma. When I took that first bite, it was like a little burst of sunshine cutting through the clouds. Now it’s my go-to dessert whenever I need a pick-me-up—or want to impress guests without breaking a sweat.
Why You’ll Love This Magic Lemon Cobbler Recipe?
- Ridiculously Easy: No fancy techniques or equipment. If you can mix, pour, and bake, you’ve got this.
- Bright and Tangy: The lemon flavor is just the right balance of tart and sweet, making every bite irresistible.
- Comfort Food Meets Fancy: It’s cozy enough for a quiet night in but elegant enough to serve at a dinner party.
- Minimal Ingredients, Maximum Flavor: Who doesn’t love a recipe that’s short and sweet—literally?
Ingredient Notes:
Let’s break down the simple ingredients that make this cobbler so magical:
- Unsalted Butter: This is the base of the buttery crust. Melting it right in the dish makes for easy cleanup.
- All-Purpose Flour: Keeps the batter light and fluffy. You probably already have it in your pantry.
- Buttermilk: Adds a tangy richness that complements the lemon beautifully.
- Lemon Extract: Don’t skimp on this—it’s the secret to that bright, citrusy punch.
- Lemon Pie Filling: The star of the show. It’s gooey, sweet, and full of lemony goodness.
How To Make Magic Lemon Cobbler?
Making Lemon Cobbler is as easy as it gets. Seriously, this recipe might just become your new best friend in the kitchen.
Step 1: Preheat and Prep
Set your oven to 350°F and place a stick of butter in a 9×9-inch baking dish. Pop the dish in the oven for a few minutes to melt the butter. Trust me, your kitchen will smell heavenly already.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Then stir in the sugar. It’s a simple combo, but it lays the foundation for that perfect crust.
Step 3: Add the Wet Ingredients
Pour in the buttermilk, vanilla extract, and lemon extract. Stir just until combined—no need to overthink it. The batter should be smooth but not too runny.
Step 4: Assemble the Cobbler
Pour the batter over the melted butter in the baking dish. Here’s the trick: don’t stir! Next, spoon the lemon pie filling evenly over the top. The filling will sink slightly as it bakes, creating those gooey, tangy pockets we all love.
Step 5: Bake and Wait
Bake for 45–55 minutes, or until the edges are golden and the top is set. It’s going to smell so good that waiting for it to cool might be the hardest part of this recipe.
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Step 6: Serve and Enjoy
Let the cobbler cool for about 10 minutes before digging in. It’s amazing warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Options:
Wondering what to do with leftovers? Here’s the lowdown:
- Room Temperature: Cover and store for up to 2 days—though it rarely lasts that long!
- Refrigerator: Store in an airtight container for up to 5 days. The flavors only get better.
- Freezer: Portion it out and freeze for up to 3 months. Just reheat in the oven to bring it back to life.
Variations and Substitutions:
Want to make this recipe your own? Here are some ideas to switch things up:
- Berry Twist: Replace the lemon pie filling with blueberry, raspberry, or strawberry filling for a fruity spin.
- Gluten-Free: Use a 1:1 gluten-free flour substitute—it works like a charm.
- Dairy-Free: Swap the buttermilk for almond or oat milk, and use a plant-based butter alternative.
- Extra Zest: Add fresh lemon zest to the batter for an extra burst of citrus flavor.
What to Serve with Magic Lemon Cobbler?
This dessert is a star on its own, but pairing it with the right sides can take it to the next level:
- Vanilla Ice Cream: The creamy coldness is the perfect match for the warm, tangy cobbler.
- Whipped Cream: Light and airy, it adds just the right touch of sweetness.
- Fresh Berries: A handful of blueberries or raspberries makes it feel extra fancy.
- Iced Tea or Lemonade: Keep the citrus theme going with a refreshing drink.
Frequently Asked Questions:
Can I use fresh lemon instead of lemon extract?
Absolutely! Add the zest of one lemon and a few tablespoons of fresh lemon juice for a natural citrus flavor.
What if I don’t have buttermilk?
No worries. Mix 1 cup of milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and voilà—instant buttermilk.
Can I make this ahead of time?
Yes! This cobbler is just as delicious the next day. Store it in the fridge and reheat in the oven before serving.
This Lemon Cobbler is more than just a dessert—it’s a little slice of happiness that brightens any day. Whether you’re sharing it with loved ones or savoring a quiet moment on your own, it’s the kind of recipe that feels like home.
Have you tried it yet? Or do you have a favorite cobbler recipe? Drop a comment below—I’d love to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Magic Lemon Cobbler
Ingredients
- ½ c 1 stick unsalted butter
- 1 c all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 c granulated sugar
- 1 c buttermilk
- 1 tbsp vanilla extract
- 1 tbsp lemon extract
- 21 oz can lemon pie filling
Instructions
- Heat your oven to 350°F.
- Put the butter in a 9x9-inch baking dish. Melt it in the oven (about 3-4 minutes). Take it out and set aside.
- In a bowl. Mix the flour, baking powder, and salt. Add sugar. And mix again.
- Stir in buttermilk. Vanilla extract, and lemon extract. Until just combined.
- Pour this batter over the melted butter in the dish. Don't stir.
- Dollop the lemon pie filling over the top.
- Bake for 45-55 minutes. Until the edges are golden.
- Let it cool a bit. Before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
11 Responses
Would love to make this. I have self-rising flour how would I alter recipe for this? Thank you
I’m not totally sure, but in another cobbler recipe I read to omit the baking powder if using self-rising flour.
Hi Ann, you’re correct! When using self-rising flour, you can omit the baking powder and salt. So, Deb, you can simply use 1 cup of self-rising flour and leave out the baking powder and salt from the original recipe. Enjoy baking your Magic Lemon Cobbler! 😊🍋🍰
Hi Deb, you can use self-rising flour instead of all-purpose flour, baking powder, and salt. Just use 1 cup of self-rising flour and omit the baking powder and salt from the original recipe. Enjoy your Magic Lemon Cobbler! 😊🍋🍰
Wow! Super easy and delicious. The corners of the crust are so wonderfully caramelized and chewy! I made this with “homemade” buttermilk.
I made this dish this weekend and it was great! My husband especially loves lemon desserts, and this was super easy because I happen to have a can of lemon pie filling in the pantry and buttermilk in the fridge!
Is lemon pie filling the same as lemon curd?
Hi Crystal, lemon pie filling and lemon curd are similar but not exactly the same. Lemon pie filling is typically used for pies and has a thicker, more gelatinous texture. Lemon curd is richer, smoother, and has a more intense lemon flavor. For this recipe, you can use either, but the texture might vary slightly. Enjoy your Magic Lemon Cobbler! 😊🍋🍰
Sounds good. Can’t wait to try it
Just made this and it was sooo good. Thank you for sharing.
Turned out lovely, crispy and golden edges. The only “negative” was too much butter, next time I’ll use less. Delicious, served with fresh cream or vanilla ice cream 🍨🍋🥄