Cast Iron Lemon Cobbler

Cast Iron Lemon Cobbler

Warning: Delectably buttery and tart!

Lemons, lemons everywhere, and no oven to bake! We’ve had a broken down oven for awhile now, and we haven’t taken the time to fix it since it will be replaced during the kitchen renovation….someday. In the meantime, I’ve had to get creative with my baking situation and discovered that cast iron pans on the stovetop double as a Dutch oven- which is popularly used for baked goods. I think I’ve found a scrumptious alternative solution!

I used lemons from our Meyer tree for this recipe. Meyer lemons tend to be on the sweeter side with a slight orange tint and thin fragrant skin, making them popular for dessert recipes.


1 ¾ cups gluten free flour (option to use regular flour)*

½ cup almond flour

½ cup sugar

2 sticks of butter (1 cup)

1 tsp salt

1 egg (whisked)

½ cup water

4 lemons

Sugar for sprinkling- adding extra sugar is optional, or essential- depending on your tastebuds!

*The gluten free flour produces a more condensed cake with a very buttery flavor.  Regular flour makes for a fluffier cake, with a bit more tartness.  Since this is a bold and daring cobbler anyway, explore the recipe by mixing various types of flours.  I plan to try coconut next time!


Wash and dry the lemons thoroughly. Using a microplane, zest your lemons, taking off the most outer layer only, avoiding the white bitter pith. See “Zesting Citrus 101”. Set lemon zests to the side.


Peel the skin off the lemons and slice off any pith left after peeling. Halve the lemons and slice thinly, removing seeds. Set lemon slices to the side.

In a mixing bowl, sift salt and flour. Add the almond flour, sugar, butter, whisked egg, and water. Mix by hand with a fork or use a mixer.


Add the lemon zests to the dough mixture.


Preheat a cast iron skillet on low head and melt a thick slice of butter so it covers the entire pan and sides.

Add one layer of dough dollops to the bottom of the skillet, then a layer of lemon slices. Lightly sprinkle sugar (optional for more sweetness) over the lemon layer. Each layer should span across the entire pan.

Continue dough dollops/lemon slices/sprinkled sugar layers until ingredients are used up.

Sprinkle sugar over last layer.

Cover with a cast iron lid (or another cast iron pot) and cook (“Bake”) over stove on medium or medium low (depending on your stove) for about an hour or until golden brown.



Cool and serve with vanilla ice cream, whipped cream, or a tiny scoop of Beet Sorbet!


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