The Salt Lick is a very famous barbecue restaurant just outside of Austin, TX. Unfortunately, in all the years I lived in Austin I never went and never found out if this Salt Lick Peach Cobbler copycat was similar to the real deal. The canned peaches seemed a little strange, but it doesn’t matter to me now because this is my favorite peach cobbler recipe, canned peaches and all! It’s so fun to make, and you can vary the dish size to meet your needs.
Salt Lick Peach Cobbler Recipe Batch Size
The original Salt Lick Peach Cobbler copycat recipe calls for a 28 oz can of canned peaches and a 9×13 inch baking dish. It should serve six to eight people. I’ve made smaller batch versions for the family using a 15 oz can of peaches and a cast-iron skillet. In the past I had the small batch version in the recipe card, but I’ve gone ahead and put the larger size version in the card because I think that’s what most people want.
9×13 Inch Pan vs. 2-3 Quart Dish Sizes
After making this so many times, my favorite dish size for this is a 9-inch square pan that holds a little under 3 quarts. This is narrower and deeper than the original recipe which calls for a 9×13 inch pan. A 9×13 inch pan holds between 3 and 4 quarts. It varies due to the height of the sides and their slope. In a 9×13 inch pan, the cobbler is spread pretty thin and might be done in 35 minutes. Using a deeper, narrower dish will increase the bake time to at least 45 minutes. You’ll know the cobbler is done when the top is golden brown all over. Also, nothing’s stopping you from using an oval dish like I did way back when I took this photo.
Salt Lick Peach Cobbler Copycat Recipe
Batter:
8 tablespoons butter, salted (1 stick)
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt (increase to a good ½ teaspoon if using unsalted)
⅔ cup room temperature milk
1 room temperature egg
Filling:
28-29 ounce can sliced peaches, drained (18 oz peaches after draining)
Scant 1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Preheat oven to 350 degrees F. You will need a dish that holds 2 to 3 quarts, so the dimensions may vary. Dimensions will affect total bake time.
Put the stick of butter in the baking dish and set it in the oven as it preheats so that the butter will melt in the dish. Set a timer so you will not forget it.
In a mixing bowl, mix together flour, sugar, baking powder and salt. Make a well in the center and add milk and egg, then stir everything together. Pour over the melted butter. I generally pour it all into the center of the butter and let it flare out so that the butter hovers around the edge of the dish.
Combine peaches, sugar and spices and spread over batter. Do not stir, just dump the fruit right on top. Bake for 35 to 45 minutes until batter comes to the top and is golden brown. Note: Bake time really depends on the shape of your dish. If you bake it in a wider dish (rectangular, such as a 9×13 inch) check at 35. If baking in a deeper but narrower dish, check at 45 minutes.
Serve warm with ice cream.
Small Batch Skillet Salt Lick Peach Cobber
Here’s a photo of the small batch skillet version. Just halve all of the ingredients and use a 6 ½ inch cast iron skillet. It does run over a bit so be sure to put a rimmed baking sheet under it. You could also halve the ingredients and use a slightly larger skillet or any small casserole dish that holds everything. Dish size is very flexible so long as you are prepared for potential drips.
Blackberry Version of Salt Lick — The Egg
While updating the photos for the peach version, I tried making the Salt Lick recipe with blackberries instead of peaches and have decided that this recipe is best with peaches. It might be partially due to the egg. The egg, plus the juices that the blackberries render, seemed to be making the middle too mushy. There are lots of similar versions of this that call for blackberries, but they do not have that egg. For the peach version, the egg works great!
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Recipe
Salt Lick Peach Cobbler
Anna
Pin Recipe
Equipment
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1 3 quart Casserole Dish 2 ½ to 3 quarts
Ingredients
Batter
- 8 tablespoons good quality salted butter (114 grams)
- 1 cup all-purpose flour (140 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoon baking powder
- ¼ teaspoon salt or increase to ½ if using unsalted butter
- ⅔ cup room temperature milk (160 grams)
- 1 large egg, room temperature (50 grams)
- ½ teaspoon vanilla (optional)
Fruit Filling
- 29 oz sliced peaches, drained so you have 18-19 oz peaches You’ll have 10 oz of juice left to use in something else.
- 1 cup granulated sugar, make it scant** (180 grams)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
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Preheat oven to 350 degrees F. You will need a dish that holds 2 to 3 quarts, so the dimensions may vary. Dimensions will affect total bake time. You can also use a 9×13 inch pan, in which case the cobbler will be very thin/shallow. I like using a deep 9-inch square pan that holds 11 cups (almost 3 quarts).
-
Put the stick of butter in the baking dish and set it in the oven as it preheats so that the butter will melt in the dish. Set a timer so you will not forget it.
-
In a mixing bowl, mix together flour, sugar, baking powder and salt. Make a well in the center and add milk and egg, then stir everything together. Note: vanilla is optional. If using, add it to the milk and egg.
-
Pour batter over the melted butter. I generally pour it all into the center of the butter and let it flare out so that the butter hovers around the edge of the dish.
-
Combine peaches, sugar and spices and spread over batter. Do not stir, just dump the fruit right on top and spread it gently just a bit. Bake for 35 minutes for a very wide pan and check at 45 minutes if using a 9-inch square or narrower pan. The top should be golden brown all over. Note: Bake time really depends on the shape of your dish. You may need to bake it even longer than 45 minutes if using the 9-inch pan, so check at 45 but it might take another 10 minutes.
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Let cool slightly. Serve warm with ice cream.
Notes