Magic Lemon Cobbler

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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.

Magic Lemon Buttermilk Cobbler

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 | Instant Pot 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

ingredients to make Magic Lemon Buttermilk Cobbler

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.

mixing wet and dry ingredients together

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.

melted butter in the casserole dish

Pour the batter evenly over the melted butter in the pan (do not stir).

cobbler batter poured over the melted butter in the casserole dish

Spoon the lemon pie filling over the batter.

scooping lemon pie filling over the batter

Bake at 350F for 45-55 minutes until the edges of the cobbler are golden brown.

freshly baked Magic Lemon Buttermilk Cobbler

Cool slightly before serving.

Magic Lemon Buttermilk Cobbler on a white plate with lemons and whipped cream

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.

closeup of Lemon Cobbler

More Recipes You’ll Enjoy

4.99 from 197 votes

Magic Lemon Cobbler

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. 
Servings: 6 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Ingredients
  

Instructions

  • Preheat the oven to 350F.
  • Place the stick of butter in a 9x9-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.

Last Step:

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Nutrition

Calories: 501kcal | Carbohydrates: 84g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 507mg | Potassium: 184mg | Fiber: 1g | Sugar: 63g | Vitamin A: 539IU | Calcium: 97mg | Iron: 1mg

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73 comments on “Magic Lemon Cobbler”

  1. Made this over the weekend. Perfect dessert after a spicy Mexican dinner. Will definitely make again.

  2. 5 stars
    Making this with blueberry pie filling right now. You can use the basic recipe to make any flavor you like. I’ve made lemon, blueberry, strawberry, cherry, peach, and apple cobblers in the past. I bake my magic cobblers in my 10 inch cast iron skillet for an attractive presentation.

  3. 5 stars
    Lemony deliciousness that tastes like sunshine! ☀️
    Since I watch my carb/sugar intake, I only used 3/4 cup sugar instead of 1 cup and it was sweet enough. Next time I’ll try 1/2 cup.
    Thanks for an easy and delicious recipe, Jill!

  4. I was afraid this would end up with a pool of butter floating in it but it didn’t. It was sooo delicious, especially the crunchy edges. The recipe goes into my file of faves. Thank you. I did add a layer of fresh raspberries just because they were in season.

  5. 5 stars
    Just made this but I cut the sugar in half since my husband is diabetic. Was still plenty sweet! Didn’t have lemon so I used apple pie filling and fresh blueberries. Also I used whole milk. Love it! Tried to give 5 stars but it wouldn’t let me?

    1. Is salted butter better to use than unsalted ? Going to do a Peach, Or Cherry, Or Lemon…..Decisions, decisions, decisions…lol
      Cooking for one is the problem….

    2. Hi Bryan. Tough decision, all of those would be good! We usually use unsalted for baking to control the amount of salt by adding it in the ingredients.

  6. 5 stars
    This was so easy and delicious. I added a pinch of dried lavender flowers to the cobbler batter before pouring over the lemon filling.

  7. Denise Caldarea

    5 stars
    Love cobbler and lemon and this one is a keeper! Have made it twice and it’s absolutely delicious.

  8. 5 stars
    Excellent recipe and easily made gluten free using KAF 1 to 1 flour. Easy and delicious!⭐️⭐️⭐️⭐️⭐️

  9. 5 stars
    This lemon cobbler is delicious! I really enjoyed making it ( it’s so quick and easy) and enjoyed eating it. Instructions were easy to follow. I will definitely make this one of my favorites.

  10. 5 stars
    I love this recipe! So easy and delicious.
    If doubling the recipe, should a 9×13 pan be used, and if so, should the baking time be adjusted?

  11. 5 stars
    very good! I protected the edges with foil during the first 45 minutes, then removed it for the last 15. Trying the recipe now with apple pie filling.

  12. Lisa Nabozny

    5 stars
    Made this today. Excellent, was so delicious, had no buttermilk used whole milk instead. My family loved it.
    It’s a keeper

  13. A tip that my mom gave me when I was a young home maker was that if you didn’t have buttermilk just add about a tablespoon of vinegar to the milk and let it sit for a few minutes

  14. 5 stars
    This was wonderful! I didn’t have buttermilk… Used a pkg of lemon pie filling… Cooked on stove first…. It was soooo yummy.

  15. 5 stars
    This was soooo goood!!!  I made my own lemon pie filling- took about 10 minutes on the stove, and when that cooled, mixed it up. Easy to do and a hit! Thanks!

  16. 5 stars
    Thank you so much for your recipes Jill. I get a bit fed up of recipes that say they are easy but then aren’t, and i really appreciate that your recipes really ARE easy, and tasty! I also have three terrific boys and work full time, so dinner has to be quick and easy! We’ve made this lemon cobbler twice now and it’s a big hit. In France we don’t have quite the same ingredients but I used ready-made vanilla cake mix and spread at jar of lemon curd on top. Turned out great! Merci!

  17. Love lemon flavored deserts. This lemon cobnler looks so delicious. Will make it very soon. Thanks for sharing with us..

  18. 5 stars
    I received this recipe by way of my cousin who thought she was sending it from her phone to her email but instead she accidently sent it to me!  So I made it this morning since I love lemons. The recipe says to use a 21 oz can of lemon pie filling but where we live the national brand for lemon pie filling comes in 15.75 oz cans. I bought two cans and used slightly less than one and a half cans. The problem was that one of the cans of lemon filling tasted a little strange so I used the good can and only partial of the strange flavored one. The expiration date was good until Oct 2023 so I don’t know what the problem was. I did grate a little lemon peel into the pudding to help the flavor. I had a inkling to use the lemon cook and serve pudding and next time I will for sure. The cobbler turned out great though, and there was no problem with the flavor! Thanks for a great recipe.

  19. 5 stars
    I made this with a cup to a cup and a half of fresh blueberries baked on top….DELICIOUS!  I did increase the baking time 15-20 minutes

  20. 5 stars
    I made this today for tonight’s desert I use buttermilk powder that I reconstituted and I had LorAnns lemon oil that I used instead of regular lemon extract but I only added a capful of it because it is strong, It turned out absolutely perfect OMG it is so good I had to try a little bite out of one corner because it smelled heavenly There is only the two of us and I can tell right now this will be gone tonight 🙂 I will make it again for sure Thanks for sharing,

  21. Trina Clapsaddle

    5 stars
    I made this with whole milk, like my mom did.
    My next one, I plan to use Lemon curd for more tartness…that’s just my taste.

  22. Marilyn Gay Kester

    I believe you could use any pie filling with this to make a variety of different cobblers… Yummy!

  23. 5 stars
    this looks heavenly-just curious if anyone used whole milk instead of buttermilk and if it was different-TIA.

    1. You can measure out one tablespoon of lemon juice or vinegar, and then fill the rest up with milk to make a cup.  Stir and let it sit for a few minutes and it should curdle up.

  24. Thank you for posting the ingriedents and directions at the top. I really dislike scrolling scrolling scrolling to find that information. I am trying this for supper tonight. Love lemon!

  25. Stephen L Smith

    5 stars
    I made this twice in one week! Very good and refreshing. Can’t wait to make it for a summer cookout.

  26. I know that substitution questions are the worst, but have you tried it with a gluten free all purpose flour??

    1. peggy isenhour

      I make a cobbler very similar to this all the time with Cup4Cup gluten free flour and it turns out wonderful!!

  27. 5 stars
    Looks wonderful, wonder if it can be made grain and sugar free?? Might try it since I have a Meyer Lemon tree.

    1. Ruth Montgomery-Boge

      I use the Jello cook and serve lemon and use Splenda instead of real sugar.

    2. 5 stars
      I use this same recipe to make peach cobbler. Add 1/2 cup sugar to can of peaches using liquid in can too. Then pour over the batter, no stirring and bake @ 350° f til top is golden brown.
      Serve plain, with ice cream or whipped topping. Enjoy.!
      (Can use apple pie filling, pear done like peaches, blueberries, and loads more.)