Easy Lemon Cobbler Recipe

Introduction

This easy lemon cobbler combines a bright, tangy lemon filling with a rich, buttery topping that’s simple to make and delicious to eat. It’s a perfect dessert for a sunny afternoon or any time you want a fresh, fruity treat.

Ingredients

• ½ cup softened butter (1 stick)
• ½ cup sugar
• ¼ teaspoon vanilla extract
• 1 egg yolk
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• Pinch of salt
• Zest and juice of 1 lemon
• 1 21-ounce can prepared lemon pie filling (such as Lucky Leaf premium)
• Powdered sugar for dusting (optional)
• Vanilla ice cream or whipped cream for serving (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish or any similar-sized dish.
2. Step 2: In a medium bowl, beat the softened butter, sugar, and egg yolk with an electric mixer until light and creamy. Add the vanilla extract, then mix in the flour, baking powder, and salt on low speed until smooth. The batter will be thick, like wet cookie dough.
3. Step 3: In a separate bowl, combine the lemon zest and juice with the lemon pie filling. Pour this filling evenly into the prepared baking dish.
4. Step 4: Spoon the cookie dough topping over the lemon filling in dollops. Gently spread it without mixing into the filling.
5. Step 5: Bake for 30–35 minutes, or until the topping is golden brown and set. Optionally, sprinkle coarse sugar on top during the last 5 minutes of baking for extra sweetness.
6. Step 6: Let the cobbler cool for a few minutes before serving. Dust with powdered sugar if desired and serve warm with vanilla ice cream or whipped cream.

Tips & Variations

• For a brighter lemon flavor, use fresh lemon zest and juice rather than bottled lemon juice in the pie filling.
• If you prefer a tangier dessert, stir in a tablespoon of lemon juice directly into the topping batter.
• Swap lemon pie filling for a homemade lemon curd to make the dish from scratch.
• Try adding fresh raspberries or blueberries to the lemon filling for a fruity twist.

Storage

Store any leftover lemon cobbler covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm covered in a 350°F oven until heated through. The topping is best enjoyed freshly baked but still tastes delicious after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler dairy-free?

Yes, you can substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free ice cream or whipped topping when serving.

Is it possible to freeze the lemon cobbler?

Yes, you can freeze the baked cobbler wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating to serve.

Easy Lemon Cobbler Recipe

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★★★★★

4.5 from 80 reviews

This Easy Lemon Cobbler is a delightful dessert featuring a tangy lemon pie filling topped with a rich, buttery cookie-dough-like crust. Baked until golden and served warm, it offers a perfect balance of sweet and tart flavors, complemented by optional powdered sugar and creamy vanilla ice cream or whipped cream.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Topping

• ½ cup softened butter (1 stick)
• ½ cup sugar
• ¼ teaspoon vanilla extract
• 1 egg yolk
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• pinch of salt

Filling

• 1 lemon (for zest and juice)
• 1 21-ounce can prepared lemon pie filling (such as Lucky Leaf premium)

Optional

• Powdered sugar for dusting
• Vanilla ice cream or whipped cream for serving

Instructions

1. Prep: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or a similarly sized baking pan to prevent sticking.
2. Make the topping: In a medium bowl, beat the softened butter, sugar, and egg yolk with an electric mixer until the mixture is light and creamy. Add the vanilla extract, then gradually mix in the flour, baking powder, and salt on low speed until the batter is smooth and thick, resembling wet cookie dough.
3. Assemble: In a separate bowl, combine the lemon zest and juice with the lemon pie filling. Pour this mixture evenly into the prepared baking dish. Spoon dollops of the cookie dough topping over the lemon filling, then gently spread it out without mixing it into the filling.
4. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes until the topping is golden brown and set. For extra sweetness and crunch, sprinkle coarse sugar on top during the last 5 minutes of baking.
5. Serve: Allow the cobbler to cool for a few minutes. Optionally dust with powdered sugar and serve warm with vanilla ice cream or whipped cream for a delicious finish.

Notes

• Using prepared lemon pie filling saves time and ensures consistent flavor and texture.
• Do not mix the topping into the filling to keep the classic cobbler texture with distinct layers.
• Coarse sugar sprinkled on top adds a nice crunchy texture and extra sweetness.
• This dessert pairs beautifully with vanilla ice cream or whipped cream for added creaminess.
• Make sure the butter is softened but not melted for best topping texture.

Keywords: Lemon cobbler, lemon dessert, easy lemon cobbler, baked lemon dessert, summer dessert