Lemon Cobbler

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

5 from 3 votes

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Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: servings

Author: Jennifer Stewart

Ingredients

1 stick unsalted butter 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 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.
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

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.

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