Easy lemon cobbler dessert (Print Version)
# Ingredients:
→ Batter
01 -
1 stick unsalted butter, cut into cubes
02 -
1 cup self-rising flour
03 -
1 ¼ cups sugar
04 -
1 cup buttermilk
05 -
1 teaspoon lemon extract
06 -
1 teaspoon vanilla extract
→ Filling
07 -
21 ounces lemon pie filling
→ For Serving (Optional)
08 -
Vanilla ice cream or whipped cream
# Instructions:
01 -
Heat your oven to 350°F. This helps the cobbler bake evenly and lets the butter melt perfectly.
02 -
Place the butter cubes into an 8½ x 11 baking dish or deep dish pie plate. Pop it in the oven until completely melted and bubbly.
03 -
While the butter's melting, stir together the flour, sugar, buttermilk, lemon extract, and vanilla in a bowl. Don't overmix - a few lumps are totally fine!
04 -
Carefully take the hot dish with melted butter out of the oven. Pour your batter right over the melted butter. Here's the magic part - DON'T STIR IT! (Trust me on this one!)
05 -
Take your lemon pie filling and drop spoonfuls all over the batter. No need to be perfect - the cobbler will work its magic while baking.
06 -
Put the dish back in the oven and bake for 45-55 minutes. You'll know it's done when the crust turns a beautiful golden brown. Keep an eye on it toward the end as ovens can vary.
07 -
Let your cobbler cool for a few minutes after baking. This helps the filling set up a bit. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect summer treat!
# Notes:
01 -
This magical lemon cobbler creates its own layers while baking - a tender cake-like top with a gooey lemon sauce underneath.
02 -
The recipe uses the 'dump cake' method where layers are added without stirring, creating a cobbler effect as it bakes.
03 -
For an extra lemony kick, add a teaspoon of fresh lemon zest to the batter.