Magic Lemon Cobbler

5 from 219 votes
131 Comments
Jill Mills Updated: Jun 30, 2023
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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.

Featured Comment
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.
– Edith.
130 More Comments

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

Magic Lemon Buttermilk Cobbler

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.

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

5 from 219 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
Print Rate

Ingredients
  

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.

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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131 comments on “Magic Lemon Cobbler”

  6. Jackolyn E Hopkey

    I couldn’t find the size lemon pie filling called for, will two 15 1/2 oz cans be too much?

    Reply
  7. Phyllis

    5 stars
    I made it again today- have made the lemon a gazillion times- today I did raspberry! Used Raspberry Pie Filling and 2 tsp vanilla instead of lemon & vanilla! SUPERB!

    Reply
  9. Waneta

    5 stars
    I have been around the block a few times and consider myself a decent cook. This is a wonderful and delightful recipe, perfect for any beginner. I did substitute Lemon Curd for the pie filling, but I do not hesitate at all suggesting this recipe be made exactly as written.

    Reply