Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar (divided)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/4 cups hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and set it aside.
- In a medium mixing bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt until well combined.
- Add in the milk and melted butter. Stir until the batter is smooth and fully mixed.
- Fold in the lemon zest, blending it evenly into the batter.
- Pour the batter into the greased baking dish. Spread it out gently using a spatula.
- In a small bowl, mix the remaining 1/4 cup of sugar with the fresh lemon juice until dissolved.
- Slowly pour the lemon-sugar mixture over the top of the batter. Do not stir.
- Gently pour the hot water over everything in the baking dish. Again, do not stir or mix—just let it settle naturally.
- Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and set.
- Remove from the oven and allow the cobbler to cool for 10 minutes before serving to allow the sauce underneath to thicken.
- Serve warm as-is, or pair it with a scoop of vanilla ice cream or whipped cream.
Notes
For deeper citrus flavor, you may add 1 teaspoon of orange zest along with the lemon zest.
For a tangier result, use an extra tablespoon of lemon juice in the topping mix.
Store any leftovers covered in the refrigerator for up to 2 days and reheat in the oven to restore texture.
- Prep Time: 10
- Cook Time: 45