Lemon Crumble Cobbler

If you love lemon desserts, make this delicious cobbler. So simple to make and perfect for summer bbqs, get-togethers, or an after-dinner sweet treat. 

It bakes up with a crumbly, buttery lemon crunch topping and a smooth, sweet, and tangy lemon filling. 

Ingredients

Lemon Cake Mix- I love store-bought super moist mixes that have pudding in them. 

Butter- Unsalted or salted, a whole stick.

Pie Filling - Canned lemon pie filling or your favorite lemon curd. 

Flavorful Mix-Ins & Substitutions 

To add in even more flavor, substitute the lemon cake mix for strawberry, coconut, or pineapple.

Mix in frozen, freeze-dried, canned, or fresh blueberries, raspberries, strawberries, blackberries, or even pineapple. 

A delicious addition would be cream cheese or cheesecake filling, almond extract, shaved white chocolate, or toasted coconut. 

How To Serve

Lemon cobbler is such a refreshing comfort dessert during the summer. Perfect for that buffet table at the BBQ. 

Place a big spoonful of cobbler onto a plate or serving dish, top with a scoop of vanilla ice cream, whipped topping or cream, and fresh lemon zest. Yum. 

Storage and Leftovers

Lemon cobbler can last for up to 5 days in the refrigerator. 

Leftovers can be stored in an airtight container and frozen for up to 3 months in the freezer. Let it fully defrost in the refrigerator and warm up in the microwave before serving.  

Step-By-Step Instructions and Photos

1. Preheat oven to 325 degrees Fahrenheit.
2. In a mixing bowl, add the lemon cake mix and butter.

3. Using a fork, mix until the topping is a crumbly texture. Set aside.

4. Grab a 9x13 baking dish and dump the lemon pie filling. Spread into a single layer.

5. Top evenly with the crumbly lemon cake mix topping.

6. Baked uncovered for about 35-40 minutes until golden brown. Let cool.

7. Top with vanilla ice cream or whipped cream. Enjoy.