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
Preheat the oven to 350°F.
Add the butter to a 7×12-inch or 9×9-inch baking pan. Place it in the oven to melt.
In a bowl, whisk flour, sugar, buttermilk, vanilla, and lemon zest (or extract).
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.