Magic Lemon Cobbler Delight (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1 cup granulated sugar
→ Wet Ingredients
05 -
1 cup buttermilk (or substitute with whole milk and 1 tablespoon lemon juice or vinegar)
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon lemon extract (optional)
→ Additional Ingredients
08 -
1/2 cup unsalted butter (1 stick)
09 -
21 oz lemon pie filling or homemade lemon curd
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Place the unsalted butter in a 9×9-inch baking dish and melt it in the oven as it preheats, which will take about 3-4 minutes.
02 -
Whisk together the dry ingredients—flour, baking powder, salt, and sugar. Add the wet ingredients— buttermilk, vanilla extract, and lemon extract (if using)—and stir until the batter is smooth and well combined.
03 -
Carefully pour the batter over the melted butter in the baking dish. Do not stir. Let the butter stay on top to create a crispy crust.
04 -
Spoon the lemon pie filling or lemon curd evenly over the batter. It will initially sit on top of the batter but sink to form a custard-like layer as it bakes.
05 -
Bake for 45-55 minutes until the cobbler is puffed, golden brown on the edges, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
06 -
Allow the cobbler to cool for 10-15 minutes. This will help the filling set, making it easier to serve.
07 -
Cut the cobbler into squares and serve warm. Optionally, top with whipped cream, ice cream, powdered sugar, or fresh lemon slices.
# Notes:
01 -
For a homemade buttermilk substitute, combine 1 tablespoon lemon juice or vinegar with 1 cup regular milk and let it sit for 5-10 minutes.
02 -
Homemade lemon curd adds a rich, fresh flavor if time allows.
03 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated for serving.