Description
This delightful Lemon Cobbler is a warm, comforting dessert featuring a tender, buttery cake base topped with tangy lemon pie filling and a hint of fresh lemon zest. Perfect for a cozy gathering or a sweet treat after dinner, it’s easy to make and bakes to golden perfection.
Ingredients
Scale
Base
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
Topping
- 1 can (21 oz) lemon pie filling
- Zest of 1 lemon
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Pour the melted butter evenly into a 9×9-inch baking dish, ensuring the bottom is well coated.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until fully combined.
- Add wet ingredients: Stir in the whole milk and vanilla extract to the dry mixture, mixing gently until you have a smooth batter without lumps.
- Assemble cobbler: Pour the batter directly over the melted butter in the baking dish, but do not stir or mix them together. Then spoon the lemon pie filling evenly over the top of the batter.
- Top and bake: Sprinkle the fresh lemon zest evenly over the lemon pie filling. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Cool and serve: Allow the cobbler to cool slightly for about 10 minutes before serving. Enjoy warm, optionally accompanied by vanilla ice cream or whipped cream for extra indulgence.
Notes
- Do not stir the batter and butter once combined; this helps create the cobbler’s signature texture as the batter rises through the butter while baking.
- Use fresh lemon zest for a brighter flavor, but avoid the white pith to prevent bitterness.
- If you prefer a tangier dessert, you can add a tablespoon of lemon juice to the batter or topping.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
- For a dairy-free version, substitute the butter with plant-based margarine and the whole milk with almond or oat milk.
