Effortless Lemon Cobbler (Print Version)
# Ingredients:
→ Cobbler Mixture
01 -
1 stick (1/2 cup) unsalted butter
02 -
1 1/2 teaspoons of baking powder
03 -
A teaspoon of vanilla extract
04 -
A cup of sugar
05 -
Optional: 1 teaspoon of lemon extract
06 -
1 cup of all-purpose flour
07 -
1/4 teaspoon salt
08 -
A cup of buttermilk
→ Filling Layer
09 -
21 oz can of lemon filling or homemade lemon curd, if preferred
# Instructions:
01 -
Start by setting your oven to 350°F (or 175°C). Take your 9×9-inch dish, drop in a whole stick of butter, and stick the dish in the oven to melt the butter as it’s heating up. In just a few minutes (about 3-4), it’ll be fully melted and might bubble a bit along the edges—that’s perfect. Doing this step in the dish saves effort later and kicks off those crispy cobbler edges.
02 -
As the butter melts, get a mixing bowl. Toss in flour, baking powder, salt, and sugar, and mix them up well. Once that’s looking even, pour in the buttermilk, followed by the vanilla (and lemon extract if you’re feeling fancy). Stir until smooth like pancake batter. It’ll be thick but still pour out easily. The buttermilk’s tangy flavor will work so well with the lemon coming next.
03 -
Once that butter’s melted and looking perfect, carefully take the dish out of the oven. Slowly pour your batter on top. Here’s the trick—don’t mix it! The butter sitting under and around the batter is what makes those golden, crispy sides that everyone loves. Don’t worry if it looks uneven; it’ll all work out during baking.
04 -
It’s time to add the lemon layer. Grab your lemon pie filling or curd and spoon it gently over the top of the batter. Just like before, don’t mix or spread it into the batter. It might seem weird, but as the cobbler bakes, the magic happens—the lemon sinks to create a gooey layer below, and the batter floats up to set into a soft cake-like top.
05 -
Pop the dish back into the oven and bake for 45 to 55 minutes. You’ll know it’s done when the top rises up nicely and gets that beautiful golden-brown color around the edges. The center should look set but feel just a tad soft in the middle. Check by poking a toothpick into the cake; it should come out clean or with only a few crumbs—no wet batter. If it seems underdone, let it go for another 5 minutes.
06 -
Pull the dish out of the oven and set it somewhere safe to cool for 10-15 minutes. This lets the lemon layer firm up, so it’s easier to serve. During this time, the cobbler will keep absorbing those tasty juices and flavors.
07 -
Cut your cooled cobbler into portions and serve them up. You’ll see three delicious layers come together—a soft cake middle, a gooey lemon base, and a crispy golden crust on top. Pair it with whipped cream, ice cream, or a sprinkle of powdered sugar for that wow factor. Warm cobbler with a cold topping? Absolute heaven!
# Notes:
01 -
The 'magic' in this dessert happens as the layers flip during baking—lemon sinks to the bottom while the batter lifts to the top.
02 -
If you're out of buttermilk, just mix 1 tablespoon of lemon juice or vinegar into a cup of milk. Let it rest for about 5-10 minutes, and you're good to go!
03 -
Store leftovers in the fridge for up to three days. Reheat in the microwave to enjoy a quick and yummy treat.