Ingredients

The following ingredients have 12 Servings
  • ½ cup butter
  • 1 cup self-rising flour
  • 1 cup granulated sugar
  • 1 cup buttermilk (or whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract (or lemon zest)
  • 21 or 22 ounces lemon pie filling (like this)

Instruction

  • Preheat the oven to 350°F.
  • Add the butter to a 7x12-inch or 9x9-inch baking pan. Place it in the oven to melt.
  • In a bowl, whisk flour, sugar, buttermilk, vanilla, and lemon zest (or extract). Don't overmix it.
  • Pour the batter evenly over the melted butter in the baking dish. Don't stir.
  • Next, pour or spoon the lemon pie filling over the batter as evenly as possible. Do not stir.
  • Bake on the middle rack of the oven 55 to 60 minutes. The top crust should be golden brown. The center of the cobbler may look a little 'jiggly' but the crust should be brown and cooked.
  • The is great served warm with vanilla ice cream.
  • Cover and store leftovers in the in refrigerator up to 4 days.