Print

Print Recipe

A quick and easy lemon cobbler featuring a tangy lemon pie filling jazzed up with fresh lemon zest and juice, topped with a soft, buttery cookie dough baked to golden perfection. Serve warm with vanilla ice cream or fresh berries for a comforting, fresh citrus dessert.

Ingredients

Scale
  • ½ cup softened butter (1 stick)
  • ½ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 egg yolk
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • Pinch salt
  • 1 lemon (zest and juice)
  • 1 21-ounce can prepared lemon pie filling (e.g., Lucky Leaf premium)

Instructions

  1. Let butter sit at room temperature until softened.
  2. Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish or similar.
  3. In a medium bowl, beat softened butter, sugar, and egg yolk with an electric mixer until light and creamy; stir in vanilla extract.
  4. Add all-purpose flour, baking powder, and a pinch of salt; mix on low until the batter is a thick, soft cookie-dough consistency.
  5. Stir the zest and juice of 1 lemon into the 21-ounce can of prepared lemon pie filling.
  6. Pour the lemon filling evenly into the greased baking dish.
  7. Drop spoonfuls of the cookie-dough topping over the filling and gently spread so it mostly covers the filling without mixing in.
  8. Bake 30–35 minutes at 350°F until the topping is golden and the filling bubbles around the edges; optionally sprinkle coarse sugar over the top in the last 5 minutes and tent with foil if the topping browns too quickly.
  9. Let the cobbler cool for a few minutes so the filling thickens before serving.

Notes

Make sure butter is softened but not melted for best consistency., Look for bubbling edges and golden-brown topping to check doneness., Tent with foil if top browns too fast., Let cobbler rest after baking for easier scooping and optimal gooey texture., Variation: add 1 teaspoon almond extract to cookie dough for nutty flavor., Sprinkle coarse sugar on top in the last 5 minutes for a sweet crunch., Serve with vanilla ice cream, whipped cream, fresh berries, or lemon sorbet as desired., Double recipe for larger crowd, adjusting baking time., Can substitute gluten-free all-purpose flour blend to make gluten-free., Baked cobbler stores refrigerated 3-4 days or freezes up to 2 months.

Find it online: https://gingerbaking.com/easy-lemon-cobbler/