Lemon Cobbler

This magic Lemon Cobbler is tart and sweet with a bright lemon filling and crunchy golden brown crust. Serve it with a scoop of vanilla ice cream or fluffy whipped cream for the perfect summer dessert.

Lemon Cobbler Recipe

This is one of my favorite lemon desserts. Not only is it super easy to make, the tart lemon pie filling tastes just like summer!

When I say easy, I’m not kidding. You don’t even have to stir the lemon mixture. Just dump and go!

The simple homemade cake batter mixes with the lemon filling while it bakes and comes out with a slightly crunchy golden brown cobbler topping. Just like magic…

Perfect for lemon dessert lovers and summer cookouts, this simple and delicious lemon cobbler is a great way to enjoy the tartness of the lemons. If you are a lemon fan like me, make some easy lemon iced tea, or skip the coffee shop and make this Copycat Starbucks Lemon Loaf at home. Save money and it tastes WAYYY better.

For more summer desserts, check out my crockpot peach cobbler, peach dump cake, peach cobbler egg rolls, and cherry pie bars!

Ingredients Needed

Flour – Use self-rising flour. I haven’t tested this recipe with flour alternatives like gluten free.

Buttermilk – If you don’t have any, add 1 tablespoon lemon juice or vinegar to 1 cup whole milk. Let sit 5 minutes.

Lemon Extract – Substitute an equal amount of lemon juice or lemon zest if needed.

Lemon Pie Filling – Use store bought or homemade.

Pantry staples – Unsalted butter, white granulated sugar, vanilla extract.

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How to Make Lemon Cobbler

First: Preheat the oven to 350 F. 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.

Second: In a medium mixing bowl, combine the flour, sugar, buttermilk, and extracts. Stir to make a batter. When butter is melted, carefully remove the pan from the oven.

Third: Pour the batter over the melted butter. Do not stir. Using a spoon, scoop lemon pie filling over the batter and butter mixture in dollops. Return the dish to the oven.

Fourth: 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.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Once cooled, leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the microwave in 30 second intervals until warmed through.

Can I make this ahead of time?

Yes, you can! Just mix and layer the cobbler ahead of time and then refrigerate it. Store for up to 2 days and bake it when ready.

If making this ahead of time, start with melted butter in the bottom of the pan since you aren’t using the oven right away.

Can I freeze it?

​Even though it’s best eaten warm out of the oven, you can freeze it for later. Bake it and let it cool completely. Wrap in plastic wrap or an air tight container and freeze for up to 2 months.

When ready to enjoy, thaw overnight in the refrigerator. Bake at 350F for 10-15 minutes or until warmed through. Serve with your favorite toppings.

Serving Suggestions

I usually top mine with whipped cream, but if you like a hot and cold dessert, serve it will a scoop of ice cream!

Want to add more color and fresh fruit? Add some fresh berries like raspberries or blueberries. A little mint or a dusting of powder sugar works well too!

Can I use a slow cooker for this recipe?

Technically, you can. Just prepare as before but in a slow cooker. Cook on high for 2 hours or low for 3.

Place a paper towel under the lid to absorb any moisture. You most likely will not get a crispy golden brown crust this way, but it will cook.

I still think the oven method is the best way to make it.

Can I use lemon juice instead of lemon extract?

Lemon juice can be used as a substitute, but the lemon extract provides a stronger lemon flavor.

What is the best size baking pan for this recipe?

I use an 8 1/2 x 11-inch casserole dish for this recipe. You can use a 9×9 or 9 inch deep dish pie plate.

The 9×9 will be thicker so it might take a little longer for the middle to cook.

A 9×13 pan is too large and the cobbler won’t set up like it should.

Can you substitute lemon curd for lemon pie filling?

You can use lemon curd in a pinch as it has a similar texture and lemon flavor.

You might need to buy additional jars to make up the volume. Or you can make a homemade lemon curd.

Tips for No Leftovers

• If you don’t have self-rising flour, combine 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
• Be sure to let the butter melt fully before adding in other ingredients.
• Stir the batter too much. A few lumps are ok. Over mixing the batter makes it tough and dense.
• Don’t stir the batter. You will want to but it will mix when it bakes. No wonder it’s often called “Magic Lemon Cobbler.”
• Watch the cobbler toward the end of the cooking time. All ovens cook differently!
• Allow the cobbler to cool a few minutes after you take it out of the oven. This will allow the filling to set up a little and make serving easier.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Whether you’re hosting summer cookouts or craving a refreshing treat, this easy lemon cobbler recipe is amazing! Especially if you are a lemon lover like me!

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