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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 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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I believe you could use any pie filling with this to make a variety of different cobblers… Yummy!
this looks heavenly-just curious if anyone used whole milk instead of buttermilk and if it was different-TIA.
Let us know if you use whole milk.
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.
Delicious, will make it again.
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!
I made this twice in one week! Very good and refreshing. Can’t wait to make it for a summer cookout.
I know that substitution questions are the worst, but have you tried it with a gluten free all purpose flour??
I make a cobbler very similar to this all the time with Cup4Cup gluten free flour and it turns out wonderful!!
Looks wonderful, wonder if it can be made grain and sugar free?? Might try it since I have a Meyer Lemon tree.
Diane–did you achieve the “sugar-free” recipe???
I use the Jello cook and serve lemon and use Splenda instead of real sugar.
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.)
This was delicious. I made a small box of cook and serve lemon pudding.
Looks really good have too try it this summer.
This looks DEVINE!! I want to try it right now.