Easy Lemon Cobbler With Butter
A warm, buttery lemon cobbler made with tangy buttermilk, vanilla, and lemon pie filling. Serve it with vanilla ice cream for an easy family dessert.
Equipment
- 23-centimeter square baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1 can lemon pie filling 21 ounces, approximately 595 grams
- as needed vanilla ice cream or whipped cream for serving
Instructions
- Heat the oven to 350°F. Place the butter in a square baking dish and melt it in the oven for 3 to 4 minutes.
- Whisk together the flour, baking powder, salt, and sugar. Stir in the buttermilk, vanilla, and lemon extract until just combined.
- Pour the batter over the melted butter. Do not stir. Spoon the lemon pie filling evenly over the batter.
- Bake for 45 to 55 minutes, until the edges are golden and the center is set but soft.
- Cool for 10 to 15 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
- Do not stir the batter, butter, and filling after layering.
- Use thick, cooled homemade filling if replacing canned pie filling.
- Refrigerate leftovers in a covered container for up to 4 days.