Description
This Lemon Cobbler is a delightful and easy-to-make dessert featuring a buttery golden crust topped with luscious lemon pie filling and a hint of fresh lemon zest. Perfectly balanced between sweet and tangy, it’s ideal for serving warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
Other
- 1 can (21 oz) lemon pie filling
- Zest of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×9-inch baking dish, coating the bottom evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
- Add Wet Ingredients: Stir in the whole milk and vanilla extract to the dry mixture and mix until you have a smooth batter.
- Assemble Cobbler: Pour the batter over the melted butter in the baking dish without stirring. Then, spoon the lemon pie filling evenly over the top of the batter.
- Top and Bake: Sprinkle the fresh lemon zest over the lemon filling. Bake in the preheated oven for 40 to 45 minutes or until the cobbler is golden brown and bubbly around the edges.
- Cool and Serve: Allow the cobbler to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Do not stir the batter after pouring over the melted butter to achieve a unique layered texture.
- Using fresh lemon zest enhances the lemon flavor dramatically.
- Leftovers can be stored covered in the refrigerator for up to 3 days and gently reheated before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure the baking dish is 9×9 inches for proper cooking and layering.
