Easy Lemon Cobbler
This one couldn’t be easier, really. But I am going to be bossy about how you serve it. Where this lemon cobbler really belongs is with a big scoop of vanilla ice cream, topped with berries and mint leaves. It all becomes one delicious creamy, buttery, sweet treat. Lovely.
I love cobbler recipes always, but usually they need some sort of fruit. This one you can make any time at all.

Easy Lemon Cobbler
Ingredients
Cookie Dough Topping
- ½ cup softened butter (1 stick)
- ½ cup sugar
- ¼ teaspoon vanilla
- 1 egg yolk
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- pinch salt
Filling
- 1 lemon (for zest and juice)
- 1 21-ounce can prepared lemon pie filling (we like Lucky Leaf premium)
- Powdered sugar for dusting (optional)
- Vanilla ice cream or whipped cream for serving (optional)
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Instructions
- Prep. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish or any similar-sized baking dish.
- Make the topping. In a medium bowl, use an electric mixer to beat the butter, sugar, and egg yolk until light and creamy. Then, add vanilla extract, followed by flour, baking powder, and salt. Mix on low speed until the batter is smooth and well combined. The batter will be thick, resembling wet cookie dough.
- Assemble. In a separate bowl, mix the lemon zest and juice into the lemon pie filling. Then, pour the lemon pie filling evenly into the prepared baking dish. Carefully spoon the cookie dough topping over the lemon pie filling in dollops, then gently spread it across without mixing it into the filling.
- Bake. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and set. For an extra touch of sweetness, sprinkle coarse sugar on top during the last 5 minutes of baking.
- Serve. Allow the cobbler to cool for a few minutes before serving.Dust with powdered sugar if desired and serve warm with vanilla ice cream or whipped cream.
Notes
We’re enhancing store-bought lemon filling with fresh lemon zest and juice, which brightens the whole dessert and keeps it from being too sweet.

The topping is essentially a soft cookie dough that bakes into a perfectly tender crust – no cutting in cold butter or anything crazy. Easy!
Tips for Success
Make sure your butter is soft but not melted. It should indent when press it but still hold its shape
You know the it’s ready when the edges are bubbling and the top is golden brown. If the top browns too quickly, cover it loosely with aluminum foil and continue baking.
Let the cobbler cool slightly before serving. This will allow the filling to thicken, making it easier to serve neatly.
Ingredients and Equipment
Butter: Take it out at least na hour before baking..
Lemon Pie Filling: Lucky Leaf premium works well, or homemade lemon pie filling.

Fresh Lemon: Both zest and juice. It makes a noticeable difference!
Baking Dish: A 9-inch square pan or similar sized dish.
Make It Your Own
- Add a teaspoon of almond extract to the topping.
- Sprinkle coarse sugar on top during the last 5 minutes for extra crunch.
- Try serving with lemon sorbet instead of vanilla ice cream.
Sometimes the easiest desserts are the best. The combination of warm, cold, tart, and sweet is absolutely worth the few minutes of effort this recipe requires.

By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.