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5
from
18
votes
BEST Lemon Cobbler Recipe EVER!
A golden-brown, fluffy, buttery cake-like topping is baked over lemon pie filling. The end result is the BEST ever lemon cobbler!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
lemon cobbler, lemon dessert
Servings:
6
servings
Calories:
642
cal
Author:
Amy Desrosiers
Cost:
$5
Equipment
oven
adjusted to the center rack position
11 x 9 baking dish
large mixing bowl
Measuring cups and spoons
Whisk
Ingredients
8
ounces
unsalted butter
21
ounces
canned lemon pie filling
1
cup
all-purpose flour
½
cup
granulated sugar
½
cup
light brown sugar
2
teaspoons
baking powder
1
teaspoon
vanilla extract
1
cup
whole milk
Instructions
Preheat oven to 350°F.
Add the butter to the bottom of the baking dish and place it in the oven until melted. This took about 5 minutes for me.
8 ounces unsalted butter
In a large bowl, mix the flour, sugars, baking powder, vanilla extract, and milk.
1 cup all-purpose flour,
½ cup granulated sugar,
½ cup light brown sugar,
2 teaspoons baking powder,
1 teaspoon vanilla extract,
1 cup whole milk
With oven mitts, remove the pan from the oven with the melted butter. Add the batter mixture into the pan; do not mix.
Using a rubber spatula, spread the pie filling evenly over the batter and butter mixture.
21 ounces canned lemon pie filling
Return pan to the oven and bake for 45-50 minutes. The cobbler crust will be deep golden brown, firm, and the lemon filling will be bubbly.
Serve warm and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving:
1
serving
|
Calories:
642
cal
|
Carbohydrates:
85
g
|
Protein:
4
g
|
Fat:
33
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
103
mg
|
Sodium:
272
mg
|
Potassium:
253
mg
|
Fiber:
1
g
|
Sugar:
64
g
|
Vitamin A:
1010
IU
|
Calcium:
135
mg
|
Iron:
1
mg