Ingredients
Unsalted butter ½ cup / 1 stick
All purpose flour 1 cup
Baking pdr 1 ½ tsp
Salt ½ tsp
Granulated sugar 1 cup
Buttermilk 1 cup
Vanilla extract 1 tbsp
Lemon extract 1 tbsp
Lemon pie filling 21 oz can
Preparations
Heat your oven to 350 F/ 180 C
Put the butter on a baking dish, melt it in the oven for about 3-4 minutes. Take it out and set aside.
In a bowl, mix the flour, baking pdr, salt, sugar and mix again.
Stir in buttermilk, vanilla extract, and lemon extract until just combines.
Pour this batter over the melted butter in the dish, don’t stir.
Dollop the lemon pie filling over the top.
Bake for 45-55 minutes, until the edges are golden.
Let it cool a bit, and serve.
Notes- To transform into a gluten-free delight, swap the all purpose flour, for your favourite gluten-free blend. When choosing your blend. Opt for one that promises a 1:1 substitution. To ensure your cobbler rises to the occasion. Maintaining that irresistible texture, flavour.
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