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A wooden spoon in a pan of lemon cobbler.
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5 from 7 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 Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: lemon cobbler, lemon dessert
Servings: 6 servings
Calories: 642cal
Author: Amy Desrosiers
Cost: $5


  • oven adjusted to the center rack position
  • 11 x 9 baking dish
  • large mixing bowl
  • Measuring cups and spoons
  • Whisk


  • 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


  • 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!


Nutritional values may vary and are meant to be a guide.


Serving: 1serving | Calories: 642cal | Carbohydrates: 85g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 272mg | Potassium: 253mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1010IU | Calcium: 135mg | Iron: 1mg