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Lemon Cobbler
This magic lemon cobbler is easy to make, with the most irresistible lemon flavor. The batter goes in the pan first and the lemon pie filling goes on top, then the two switch places while it bakes.
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You know what's magical about my lemon cobbler? You pour the batter into the pan first, then the lemon pie filling goes on top of that. And somewhere in the oven, while your back is turned, the two switch places.
There's no layering trick, no folding, nothing you do to make it happen. It just does it, and what comes out is a golden, cakey top over a layer of warm lemon filling underneath.
The first time I made this, I used buttermilk in the crust layer. The recipe came out fine, but the crust was a bit crunchier than I hoped. I decided to try mixing together sour cream and whole milk in the batter instead, and it baked up so much softer and a bit sweeter than before, so the lemon pie filling flavor really got to be the star of the show.
Ingredients For Lemon Cobbler
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ cup sour cream
- ½ cup whole milk
- 2 teaspoons fresh lemon zest
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- ½ cup salted sweet cream butter
- 22 ounces lemon pie filling
Substitutions and Additions
Sour cream → full-fat plain Greek yogurt works as a swap, similar tang and thickness, though yogurt runs a little tarter
Salted butter → unsalted works too, but the batter loses a touch of the salt balance - add a pinch of table salt to the batter if you want
Lemon extract → can be left out in a pinch since the zest and pie filling carry most of the lemon flavor, but the extract does sharpen it
How to Make Lemon Cobbler
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: In a medium bowl, whisk together the flour, sugar, and baking powder. Set it aside.
THIRD STEP: In a small bowl, whisk the sour cream and milk together until smooth.
FOURTH STEP: Whisk the milk mixture into the dry ingredients. Whisk in the lemon zest, vanilla extract, and lemon extract until the batter is smooth.
FIFTH STEP: Slice the butter into a 9x9-inch baking dish and set it in the oven for about 5 minutes, just until the butter melts.
SIXTH STEP: Pour the batter evenly over the melted butter.
SEVENTH STEP: Spoon the lemon pie filling over the batter and smooth it into an even layer. Don't stir it in.
EIGHTH STEP: Bake for 50 to 55 minutes, until the top is golden brown. Let the cobbler sit for a few minutes before serving it warm.
How To Serve Lemon Cobbler
Lemon cobbler is best served warm, but let this cool for a few minutes before you serve it.
A scoop of vanilla ice cream or a dollop of whipped cream on top is exactly all this needs. The cold ice cream against the warm cobbler is honestly one of the best parts of the whole thing.
More Lemon Recipes ⭐ Lemon Pie Bars | Lemon Blondies | Lemon Custard Cake
Make Ahead, Storage, and Reheating
I've baked this up to 6 hours ahead and reheated it right before serving more than once, so don't feel like it has to come straight from the oven to the table. However, if you are serving this to guests, I recommend making it within a few hours of dessert time.
Storage: Once it's cooled, cover the dish tightly or move leftovers to an airtight container. It keeps in the fridge for up to 4 days, and honestly, it's still pretty good cold straight out of the fridge, even though it's meant to be a cold dessert.
Reheating: How you reheat it depends on how much you're warming it up.
- Microwave (single servings): 20 to 30 seconds, then in 10-second bursts if it needs more.
- Oven (a larger portion or the whole pan): Cover loosely with foil and bake at 300°F for 10 to 15 minutes, until warmed through. Pull the foil off for the last 2 to 3 minutes if you want the topping to crisp back up a bit.
Freezing: This freezes fine for up to 2 months. The topping softens a bit after thawing, which is typical for cobblers in general, but it's still good to eat. Thaw it overnight in the fridge before reheating.
More Cobbler Recipes You'll Love
Lemon Cobbler
This magic lemon cobbler is easy to make, with the most irresistible lemon flavor. The batter goes in the pan first and the lemon pie filling goes on top, then the two switch places while it bakes.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ cup sour cream
- ½ cup whole milk
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure lemon extract
- ½ cup salted sweet cream butter
- 22 ounces lemon pie filling
DIRECTIONS
- Heat the oven to 350°F.
- In a medium mixing bowl, combine the flour, granulated sugar, and baking powder, whisking until evenly blended. Set aside.
- In a separate small bowl, whisk together the sour cream and whole milk until smooth.
- Pour the milk mixture into the dry ingredients and whisk until combined. Add the lemon zest, vanilla extract, and lemon extract, then continue whisking until the batter is smooth and free of lumps.
- Cut the butter into pieces and place them in a 9x9-inch baking dish. Transfer the dish to the oven and heat for about 5 minutes, or until the butter has completely melted.
- Carefully spread the cobbler batter evenly over the melted butter.
- Dollop the lemon pie filling over the batter and gently smooth it into an even layer.
- Bake for 50 to 55 minutes, or until the top is golden brown. Let the cobbler cool slightly before serving warm.
Notes
- This can be baked up to 6 hours ahead and reheated before serving.
- Don't stir the lemon pie filling into the batter. The layers swap places on their own during baking.
- Oven temperatures vary. Check for a golden brown top at the 50-minute mark before assuming it needs more time.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition
Calories: 510kcal | Carbohydrates: 88g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 415mg | Potassium: 186mg | Fiber: 1g | Sugar: 64g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
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FAQ
Why doesn't my lemon cobbler look like the other versions I've seen online?
There are two different recipes going by the same name. Some use lemon curd spooned over the batter, which stays soft and doesn't really swap layers. This one uses canned lemon pie filling, and the whole point is the swap: batter goes in first, filling goes on top, and the two trade places while it bakes.
Do I need to stir the lemon pie filling into the batter?
No. Spoon it over the batter and leave it alone. The layers switch places on their own in the oven, and stirring interrupts that.
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