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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 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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I only have a 9×9 non stick heavy weight pan. Do I have to change the cooking time?
Hi Ginny. The cook time should stay the same in a 9×9.
Thank you , I set the temperature at 330° & it was done at 55 minutes. Smells so good.
I made this with my favorite filling ! Lemon.!!! My question is can you use Cherry pie filling? I’m not sure about chocolate pie filling????
Hi Karen. Many of our readers have made this cobbler with various other fruit fillings with great results as you’ll see in the comments. Chocolate may work, but I haven’t tried it.
Can you swap out Gluten free flour for regular flour?
Hi RoxAnn. Yes GF flour will substitute well in this recipe.
Made my 2nd one for desert for the maintenance crew monthly lunch. It vanished almost instantly. They asked, ‘is that all there was?’
Ha! Thanks Elizabeth!
This is Heavenly I want to double it for a group. Should I use a 9×13 pan?
Thanks Sandra! When doubling this recipe it would be best to use two 9×9’s. You could try a 9×13 but you would likely have more than it could hold.
Can’t find lemon pie filling. Can I use lemon curd?
Hi Cathy. Yes! Lemon curd will substitute well in this cobbler.
Can this be done with blackberry pie filling?
Hi Lisa. Yes, you could absolutely sub blackberry pie filling as long as the quantity is the same.
Easy and family loves! Because we do not consume artificial dyes.I made my own pie filling from scratch and it was super easy.
Thanks Tina!
Gooday!
can these be made in individual ramikens?
Hi Sheilah. I haven’t tried that with this recipe, but I think it would do fine if you follow the same instructions for each ramekin.
I have made this in the past and it is excellent. I put blueberries with it and yum!
I first saw this recipe on a sketchier website and got a little nervous that the ingredients wouldn’t come together, so I replaced about 1/4 of the buttermilk with an egg because I thought it needed one. It didn’t hurt at all, but next time, I’ll stick to the recipe. I used Duncan Hines pie filling and I thought it could use some extra tart from a lemon, so I’ll try that next time. I put the zest of two lemons into the batter instead of extract.
Overall, this recipe is a keeper. Thankfully, it wasn’t too sweet, which was also a concern of mine. I might try it with some blueberries mixed in next time.
Thank you Kay!