Lemon Cobbler
Lemon Cobbler is such a bright, zesty, lemony dessert, and you won’t believe how easy it is to make! It’s the perfect Easter dessert, or if you’re just craving a lemony dessert that’s sure to impress. Made with a few shortcuts, if you’re in the mood for a delicious, easy, and lemony dessert, this Lemon Cobbler is the recipe for you!
This Lemon Cobbler dessert is super easy and it’s great when served with a dollop of whipped cream or ice cream. I love serving this dessert warm; just pop it into the oven when you sit down to eat, and by the time you’re ready for dessert, the cobbler is done!
Lemon Cobbler
Lemon desserts are my favorite in the spring, and I love serving this recipe whenever we have people over for dinner. Like many of my recipes, this one can be assembled ahead of time and then just pop it into the oven when you’re ready to bake it. Or, bake it, cover it and take it to a potluck or gathering, warm it in the oven and serve!
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I use canned lemon pie filling to make this dessert. The pie filling has the perfect consistency and just the right amount of sweetness, so all you need to do is assemble, bake, and serve!
You can make this Lemon Cobbler recipe in a 9×13-inch baking dish, and if you use a pretty dish, it can go from the oven to the table. Pass the ice cream, and then dig in!
Why I love this recipe
- Lemon Cobbler is a cheery, lemony, and easy dessert that’s great served warm or at room temperature.
- It’s made in a 9×13-inch baking dish, so there’s enough for a small group or for everyone to have seconds.
- It’s doubly delicious served with whipped cream, ice cream, or even a fruity sorbet.
Gather these ingredients
- Lemon pie filling – 2 21-oz cans.
- Lemon – Juice from 1 lemon.
- Butter – Melted.
- Milk
- Sugar – White granulated sugar.
- Salt
- Baking powder
- All-purpose flour
- Vanilla extract – Pure or artificial vanilla is fine.
- Almond extract
- Cornstarch
- Mint sprigs – Option garnish.
How to make Lemon Cobbler
- Preheat your oven to 375-F and spray a 9×13-inch baking dish with cooking spray.
- Spread the canned lemon pie filling over the bottom of the baking dish.
- Squeeze the juice of 1 lemon over the top of the pie filling.
- Combine the melted butter, milk, 1 cup of sugar, salt, baking powder, all-purpose flour, vanilla and almond extracts in a medium bowl until well mixed.
- Pour the flour mixture over the top of the lemon pie filling, spreading it carefully into an even layer.
- Add the remaining ½ cup of sugar and 2 tablespoons of cornstarch to the same bowl and mix until combined.
- Sprinkle this sugar and cornstarch mixture over the top of the cobbler.
- Drizzle 2 cups of boiling water over the top of the cobbler.
- Bake for about 1 hour at 375-F.
- Serve warm with a scoop of vanilla ice cream and a sprig of mint or whipped cream.
Tips & substitutions
- You can prepare the cobbler up to the point of adding the boiling water. Add the boiling water just before baking.
- Purchase extra cans of lemon pie filling and keep them in the pantry to make this dessert any time!
- Spreading the crust over the top might be tricky. An off-set spatula can help, but it doesn’t have to be pretty! It’ll bubble and brown just nicely!
Serving suggestions
Lemon Cobbler is the perfect spring dessert. I love serving it with Easter brunch alongside other Easter treats like my favorite Vidalia Onion Casserole or a meal of corned beef. It’s also delish with potluck favorites like Ham & Peas Pasta Salad or a tasty casserole.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. You can warm the leftovers up in the microwave or a low oven.
Check out these awesome lemon recipes while you’re here
Get the Recipe:
Lemon Cobbler
Ingredients
- 2 21 oz cans lemon pie filling
- 1 lemon juiced
- 6 Tbsp butter melted
- 1 cup milk
- 1 ½ cup sugar, divided
- ½ tsp salt
- 2 tsp baking powder
- 2 cups flour
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- 2 Tbsp cornstarch
- 2 cups boiling water
- Tiny mint sprigs for garnish on the ice cream
Instructions
- Preheat the oven to 375 degrees.
- Spray a 9×13 pan with cooking spray. On the bottom, spread the 2 cans of lemon pie filling, scraping the cans to get it all. Squeeze juice of 1 lemon over the pie filling.
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, vanilla, and almond extracts. Pour over the lemon pie filling, spreading carefully (it might be sticky, so do the best you can – it doesn’t have to be perfect as the crust will puff up as it bakes:)
- In the same bowl, add the remaining ½ cup of sugar and 2 Tbsp cornstarch. Mix together with a fork and sprinkle on top of the cobbler mixture.
- Over the entire cobbler, gently pour 2 cups of boiling water.
- Bake for 1 hour. Serve warm with vanilla ice cream. Garnish with a tiny mint sprig.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
