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Lemon dessert lovers, this one is for you! Magic Lemon Cobbler is so fun and easy to make. A tender buttermilk cobbler with sweet and tart lemon pie filling–this dessert is so fresh and perfect with a big dollop of ice cream or whipped cream.
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This is my go to recipe! My family really enjoys this. I have made it to take to other’s homes several times.
Magic Lemon Cobbler
This wonderful cobbler really is magic! Simply pour the batter into a casserole dish with melted butter, add the pie filling on top, and while it bakes the lemon pie filling and the cobbler magically switch places. Such a fun dessert!
For more fantastic dessert recipes, take a look at these: Instant Pot Vanilla Cheesecake | Chocolate Mousse Cupcakes | Apple Bread Pudding | Easy Maple Pecan Bars
The Ingredients
Here’s what you’ll need to make the Magic Lemon Buttermilk Cobbler (the exact measurements and full recipe instructions are below in the recipe card):
- Butter
- Lemon pie filling – use any variety you like best.
- All-purpose flour
- Granulated sugar
- Buttermilk – you can use whole milk instead.
- Vanilla extract
- Lemon extract (optional)
- Baking powder
- Salt
How to Make Lemon Cobbler
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine. Pour in the buttermilk, vanilla extract, and lemon extract and whisk just until combined.
- Preheat the oven to 350F. Place the stick of butter in a 9×9-inch square baking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
- Pour the batter evenly over the melted butter in the pan (do not stir).
- Spoon the lemon pie filling over the batter.
- Bake at 350F for 45-55 minutes until the edges of the cobbler are golden brown.
- Cool slightly before serving.
Toppings for Magic Lemon Buttermilk Cobbler
- Vanilla ice cream
- Whipped cream
- Fresh lemon slices or lemon zest
- A drizzle of honey
How to Store Leftovers
Keep the leftover cobbler covered with plastic wrap and refrigerated. It will stay fresh for up to five days.
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- Mint Chocolate Cheesecake
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- Easy Italian Breakfast Casserole
- Caramel Apple Texas Sheet Cake
Add as Google Trusted SourceMagic Lemon Cobbler
Ingredients
- ½ cup 1 stick butter
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 21 ounce can lemon pie filling
Instructions
- Preheat the oven to 350F.
- Place the stick of butter in a 9×9-inch square baking dish and place it in the oven to melt for 3-4 minutes until fully melted. Remove from the oven and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
- Pour in the buttermilk, vanilla extract, and lemon extract and whisk just until combined.
- Pour the batter evenly over the melted butter in the pan (do not stir).
- Spoon the lemon pie filling over the batter.
- Bake at 350F for 45-55 minutes until the edges of the cobbler are golden brown.
- Cool slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Really like this lemon dessert, but thinking I might cut the butter in half next time, it’s just floating everywhere.
This is a refreshing lemony dessert that’s so easy and so delicious! It was requested as the dessert to bring to a family dinner.
Thanks J Ritter!
This is my go to recipe! My family really enjoys this. I have made it to take to other’s homes several times.
Glad the family enjoys it Tracy! Thank you!
Delicious! My husband and I love it! I wonder if you make it with any other pie filling?
Thanks Kathleen! Yes! Readers have made this recipe with just about any pie filling you can imagine with great results as you will see in the comment section.
This is the 2nd time that I made this recipe . I am not sure what happened but it did not turn out like a cobbler. the dry cake covered the entire top. I used an 8 x8 pan but I don’t think that was the problem. Any suggestions as to what happened, I’m not sure if I can server it to company… Thanks!
It looks delicious baked, I know it will taste great. Does the cobbler need to be refrigerated?
Thanks Becky! Yes, keep covered and refrigerate. It will last for 5-7 days.
Easy to make and very yummy!!!
Thanks Peggy!
I also make a chocolate-raspberry version of this. Omit the lemon extract, add 3T unsweetened cocoa to the flour, and top with raspberry pie filling. Delicious!
Thanks Christine!
Are you able to double the recipe and use a 9×13 pan?
Hi Nicole. I would recommended using two 9×9’s when doubling. You could try the 9×13 but I believe it will be more than the pan can hold once baked.