Ingredients
Scale
- 1 ½ cups all-purpose flour (or use gluten-free flour blend for a gluten-free option)
- 1 cup granulated sugar, plus 2 tablespoons for sprinkling
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (or coconut oil for a dairy-free twist)
- 1 cup whole milk (or almond milk for a dairy-free alternative)
- 3 large eggs, separated
- 1 ½ teaspoons vanilla extract
- Zest of 2 lemons (preferably unwaxed)
- Juice of 3 lemons (about ½ cup fresh lemon juice)
- Optional: powdered sugar for dusting
In my mother’s kitchen, we always used fresh lemons straight from the garden, which made all the difference in flavour. If you’re lucky enough to have a lemon tree, this is your moment to shine. Otherwise, just be sure to get the freshest lemons you can find — the zest especially adds that bright, sunny note that brings the cobbler to life.
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9-inch square baking dish or similar-sized ovenproof dish. I always think a greased dish reminds me of my mum’s careful hands preparing her famous apple crumble — a little act of love before the magic begins.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. This step always feels like setting the stage — the dry ingredients ready to welcome the wet.
- In a separate bowl, whisk the egg yolks, milk, melted butter, lemon juice, lemon zest, and vanilla extract until well combined. The tang of lemon and the sweetness of vanilla marry beautifully here, promising something truly special.
- Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix; the batter should be a little lumpy — this keeps the cobbler light and tender.
- In another clean bowl, whisk the egg whites until they form soft peaks. This is where the magic really begins — folding air into the batter makes the topping fluffy and cloud-like.
- Gently fold the egg whites into the batter in three additions, being careful to keep as much air as possible.
- Pour the batter evenly into the prepared baking dish. Sprinkle the remaining 2 tablespoons of sugar over the top — this adds a delightful crunch and a touch of sparkle.
- Bake in the preheated oven for 35-40 minutes, or until the cobbler is golden brown and a toothpick inserted into the centre comes out clean. The smell as it bakes will fill your kitchen with the kind of warmth that makes you want to curl up with a good book or call a friend for tea.
- Remove from the oven and allow to cool slightly before serving. This cobbler is best enjoyed warm, straight from the oven, with that perfect balance of tangy lemon and sweet crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
