Description
Magic Lemon Cobbler is a delightful and easy-to-make dessert featuring a buttery batter topped with luscious lemon pie filling, baked to golden perfection. This cobbler combines the tart brightness of lemon with a moist, fluffy base that bakes right in the oven, making it a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup (1 stick) butter
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 21-ounce can lemon pie filling
Dry Ingredients
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cobbler.
- Melt Butter: Place the butter in a 9×9 inch baking dish and put it in the oven while it preheats, allowing the butter to melt completely.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking powder, salt, and sugar thoroughly to create a uniform dry mixture.
- Add Wet Ingredients: Stir in the buttermilk, vanilla extract, and lemon extract into the dry ingredients until the batter is smooth and combined.
- Pour Batter: Once the butter is melted, carefully pour the batter into the baking dish directly over the melted butter without stirring. This layering is crucial for the cobbler texture.
- Add Lemon Filling: Spoon the lemon pie filling evenly over the batter without mixing, maintaining distinct layers for the magic cobbler effect.
- Bake: Bake in the preheated oven for 45-50 minutes until the top is golden brown and set.
- Cool and Serve: Allow the cobbler to cool slightly before serving. Enjoy it warm, optionally topped with a scoop of ice cream for extra indulgence.
Notes
- Use a 9×9 inch baking dish or similar size for best results.
- Do not stir the batter and lemon filling layers after assembling to achieve the classic cobbler texture.
- Serve warm with vanilla ice cream or whipped cream for an extra special touch.
- This cobbler can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if buttermilk is unavailable.
