Delicious Lemon Cobbler: How to Bake It Quick and Easy

This delectable Lemon Cobbler combines the zesty tang of lemons with a buttery, sugar-cookie-inspired topping that will surely leave you wanting more. And the best part? You can enjoy it all year round, no matter the weather outside.

Don’t worry if you’re not a pro in the kitchen. This lemon cobbler is easy to make, thanks to pre-prepared lemon pie filling and a simple cookie dough recipe. With a little effort, you’ll have a mouth-watering dessert that will impress your family and friends.

close up of lemon cobbler.

Easy Lemon Cobbller

A super simple dessert that combines the zesty flavors of lemon with a buttery and crumbly topping. We'll use a prepared lemon pie filling to simplify the process.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 6 servings


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


  • 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)


  • 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.
    process of making sugar cookie cobbler topping.
  • 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.
    cobbler with topping unbaked.
  • 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.
    baked cobbler in round dish.
  • 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.


You don’t have to use fresh lemon, but the filling might be too sweet without it. Adding fresh lemon zest and juice can make the filling taste better, depending on how sweet you like it.
Using fresh lemons for zesting and juicing is better than bottled lemon juice. Fresh lemon provides a more lively and vibrant taste to the filling.
You can bake this cobbler in a pie plate or quiche dish. However, the type of baking dish you use (glass, ceramic, or metal) can affect cooking times. Glass and ceramic dishes usually require a longer baking time than metal dishes.
We like serving this with vanilla ice cream and fresh berries.
Calories: 254kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 199mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 724IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg
finish lemon cobbler being scooped out.

Make sure your butter is soft but not melted. Soft butter mixes better with sugar, creating a light and fluffy topping.

Spread the cookie dough evenly over the filling while spooning it over. This helps to achieve a uniform golden crust that bakes evenly.

Don’t rush the baking time. Allow the cobbler to bake fully for that golden crust.

You know the cobbler is 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 on marble counter.

Serving Suggestions

Don’t rush the baking time. Allow the cobbler to bake fully for that golden crust. You can also top it with fresh berries to add a burst of color and fruity goodness.

About the Ingredients

Here’s a short list of ingredient substitutions you can use with the Easy Lemon Cobbler recipe:

  • Butter: Replace with an equal amount of margarine or coconut oil for a dairy-free version.
  • Sugar: Use coconut sugar or ¾ cup of honey or maple syrup in place of sugar.
  • All-purpose Flour: If you want to go gluten-free, substitute all-purpose flour with gluten-free all-purpose flour or a 1:1 baking mix.
  • Egg Yolk: Use 1 tablespoon of applesauce or a commercial egg replacer to make it egg-free.
  • Lemon Pie Filling: For a different flavor profile, use any citrus-based pie filling, like orange or lime. Consider checking larger grocery stores or specialty baking shops. If local stores don’t carry it, online retailers are also a good option.
close up of finish lemon cobbler with sparkling sugar on top.

Remember that swapping ingredients can affect your cobbler’s taste, texture, and appearance. However, it’s a useful way to adapt the recipe to your dietary needs or use what you have available.

Serving Suggestions

Let the cobbler cool down completely to room temperature once you finish baking it.

Seal the cobbler dish tightly with plastic wrap or aluminum foil. This prevents the cobbler from absorbing unwanted smells from the fridge.

You can keep the cobbler in the refrigerator for 3-4 days.

It’s better not to freeze this type of cobbler as it might make the topping soggy and the filling watery when thawed, ruining the texture and taste.

I hope you have a great time making and serving this Simple Lemon Cobbler and that your guests will relish it. Follow the recipe and tips I’ve provided, and you’ll have a foolproof dessert that’s perfect for any occasion.

Delicious Lemon Cobbler: How to Bake It Quick and Easy

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