Magic Lemon Cobbler Dessert (Print Version)
Buttery cobbler layered with tangy lemon filling for a golden, comforting treat best served warm.
# Components:
→ Batter
01 - 1/2 cup (1 stick) unsalted butter
02 - 1 cup all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1 cup granulated sugar
06 - 1 cup buttermilk or whole milk
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon lemon extract (optional)
→ Filling
09 - 21 ounce can lemon pie filling or lemon curd
# Preparation Steps:
01 - Preheat oven to 350°F. Place unsalted butter in a 9x9 inch baking dish and melt in the oven for 3 to 4 minutes until fully liquified. Remove dish from oven.
02 - In a mixing bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar until thoroughly combined.
03 - Add buttermilk or whole milk, vanilla extract, and lemon extract (if using) to the dry mixture. Whisk until a smooth, lump-free batter forms.
04 - Pour the prepared batter evenly over the melted butter in the baking dish. Avoid stirring to maintain separate layers.
05 - Spoon lemon pie filling or lemon curd evenly over the surface of the batter.
06 - Bake in the center of the oven for 45 to 55 minutes until the top is puffed and golden brown at the edges.
07 - Remove from oven and allow to cool slightly. The lemon mixture will form a pudding-like layer at the bottom. Serve warm, optionally topped with whipped cream, ice cream, lemon slices, or powdered sugar.
# Expert Advice:
01 -
- Easy assembly with zero fancy techniques needed
- Classic mix of tart and sweet flavors in every bite
- No need for fresh lemons just pantry staples and canned filling
- You can enjoy it warm from the oven or chilled the next day
02 -
- High in bright citrus flavor without needing fresh lemons
- Freezes beautifully and reheats like a dream
- Tastes even better the next day after the lemon base settles
03 -
- For the most beautifully layered effect do not stir any of the layers after pouring into your baking dish
- Bake the cobbler on the middle rack to avoid overbrowning
- Testing for doneness is easy the edges will look crisp and golden while the center is set but still jiggles slightly