If you need to awaken your seasonal desserts, we have a breath of fresh air for you! Spring Cobbler is an easy addition that will add in the new life your dessert spread needed. Spring is a busy time, so this recipe will have you in and out of the kitchen before the first tree buds! A zesty, sweet, and lush lemon filling can be found blossoming under the tender earth of a delicate, moist cake that’s sure to sprout a new love for tangy lemon flavors. The cheerful chirp of this new Spring Cobbler is a fragrant reminder that something simple can sometimes add new energy to your flowering collection of spring sweets. Spring has definitely sprung! And it’s delightful!
Ingredients
- 1/2 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
- 1 (21-22-ounce) can lemon pie filling
- vanilla ice cream, optional, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Put the butter in a 7×12-inch or 9×9-inch baking pan and then place the pan in the oven until the butter melts.
Step 3 –In a large bowl, add the self-rising flour, the granulated sugar, the buttermilk, the vanilla extract, and the lemon extract and whisk to combine; be sure not to overmix.
Step 4 –Evenly pour the batter over the melted butter. Do not stir.
Step 5 –Evenly spoon the lemon pie filling over the top of the batter mixture. Do not stir.
Step 6 –Bake the cobbler on the middle rack of the oven until the top crust is golden-brown, about 55 minutes-1 hour. Note, the center may appear loose or jiggly but the crust should be brown and cooked.
Step 7 –Serve the cobbler warm with the vanilla ice cream.
