Magic Lemon Cobbler

Why You’ll Love This Recipe

• Effortless Preparation: With minimal ingredients and no mixing bowls required, this dessert is as simple as it is delicious.

• Magical Transformation: Experience the fun of watching the layers swap places during baking.

• Versatile Serving Options: Serve warm with ice cream, chilled with whipped cream, or at room temperature—each way is equally delightful.

• Crowd-Pleasing Flavor: The balance of sweet and tart lemon flavor appeals to all ages.

Ingredients

• ½ cup (1 stick) butter

• 1 cup all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• 1 cup granulated sugar

• 1 cup buttermilk (or whole milk)

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract (optional)

• 21-ounce can lemon pie filling

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. Melt the butter by placing the stick in a 9×9-inch square baking dish and placing it in the oven for 3–4 minutes until fully melted. Remove from the oven and set aside.

3. Prepare the batter: In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the buttermilk, vanilla extract, and lemon extract (if using), and whisk just until combined.

4. Assemble the cobbler: Pour the batter evenly over the melted butter in the baking dish (do not stir). Spoon the lemon pie filling over the batter.

5. Bake at 350°F (175°C) for 45–55 minutes, or until the edges are golden brown.

6. Cool slightly before serving.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 45–55 minutes

• Total Time: 1 hour

Variations

• Berry Lemon Cobbler: Add fresh or frozen berries to the lemon pie filling for a fruity twist.

• Coconut Lemon Cobbler: Stir in shredded coconut into the batter for added texture and flavor.

• Vegan Version: Use dairy-free butter and a plant-based milk alternative to make this dessert vegan-friendly.

Storage/Reheating

• Storage: Keep the leftover cobbler covered with plastic wrap and refrigerated. It will stay fresh for up to five days.

• Reheating: Reheat individual servings in the microwave for 20–30 seconds, or warm the entire dish in the oven at 300°F (150°C) for 10 minutes.

FAQs

How does the cobbler batter and lemon filling switch places during baking?

The batter, being denser, sinks to the bottom, while the lighter lemon filling rises to the top, creating a pudding-like base beneath a golden crust.

Can I use a different fruit pie filling?

Yes, you can substitute lemon pie filling with other fruit pie fillings like cherry or blueberry for a different flavor profile.

Is it necessary to use buttermilk?

While buttermilk adds richness and tang, you can substitute it with whole milk if needed.

Can I make this dessert ahead of time?

Yes, you can prepare the cobbler a day in advance. Store it covered in the refrigerator and reheat before serving.

Can I freeze the Magic Lemon Cobbler?

It's best enjoyed fresh, but you can freeze individual portions. Wrap them tightly and store in the freezer for up to a month. Reheat thoroughly before serving.

What toppings pair well with this cobbler?

Vanilla ice cream, whipped cream, fresh lemon slices, or a drizzle of honey complement the flavors beautifully.

Can I use homemade lemon pie filling?

Absolutely! Homemade lemon pie filling can add a personal touch and enhance the flavor.

Is this recipe gluten-free?

The recipe contains all-purpose flour, so it's not gluten-free. However, you can use a gluten-free flour blend as a substitute.

How can I adjust the sweetness?

Adjust the sugar to your preference. Reducing the sugar slightly can balance the tartness of the lemon.

Can I add nuts to the batter?

Yes, chopped nuts like almonds or pecans can be added to the batter for added texture and flavor.

Conclusion

Magic Lemon Cobbler is a delightful dessert that combines the tangy brightness of lemon with the comforting texture of a buttermilk cobbler. Its effortless preparation and magical transformation during baking make it a fun and delicious treat for any occasion. Whether served warm with ice cream or chilled with whipped cream, this cobbler is sure to satisfy your sweet tooth and impress your guests.

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Magic Lemon Cobbler

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Magic Lemon Cobbler is a delightful dessert combining tangy lemon pie filling with a buttermilk cobbler crust that magically switches places during baking, creating a luscious lemon pudding beneath a golden biscuit-like crust.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45–55 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup (1 stick) butter

1 cup all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1 cup granulated sugar

1 cup buttermilk (or whole milk)

1 teaspoon vanilla extract

1 teaspoon lemon extract (optional)

21-ounce can lemon pie filling

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the butter by placing the stick in a 9×9-inch square baking dish in the oven for 3–4 minutes until fully melted. Remove from the oven and set aside.
3. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
4. Add buttermilk, vanilla extract, and lemon extract (if using), and whisk until just combined.
5. Pour the batter evenly over the melted butter in the baking dish without stirring.
6. Spoon the lemon pie filling over the batter.
7. Bake at 350°F (175°C) for 45–55 minutes, until edges are golden brown.
8. Allow to cool slightly before serving.

Notes

• Serve warm with vanilla ice cream or chilled with whipped cream.
• Substitute berries or shredded coconut for variations.
• Use dairy-free butter and plant milk for a vegan version.
• Store covered in the refrigerator up to 5 days.
• Reheat in microwave or oven before serving.
• Adjust sugar to balance tartness.
• Can add nuts like almonds or pecans for texture.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 320
• Sugar: 35g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg