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 9x13 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.
9x13 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 9x13 inch pan. A 9x13 inch pan holds between 3 and 4 quarts. It varies due to the height of the sides and their slope. In a 9x13 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 9x13 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!
Recipe
Salt Lick Peach Cobbler
Equipment
- 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
- 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 9x13 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.
- Let cool slightly. Serve warm with ice cream.
Anna says
Sel and I have both experimented with using blackberries instead of peaches in the Salt Likc Peach Cobbler. We agree it's not quite a 1:1 substitution. For the berry version, you need less sugar and definitely some lemon. I'm going to experiment and will give it its own post when I'm happy with the measurements.
SEL says
Hi Anna,
I’m wanting to make a small batch of The Salt Lick’s blackberry cobbler, and wondering if you have a measurement for fresh blackberries replacing the peaches. Also, would an 8x8 pan replace the skillet successfully?
We miss The Salt Lick…especially the cobbler!
Thanks!
Anna says
Felicia, thanks! The Salt Lick is still as popular as ever. I hope you come visit.
Felicia says
We've been making this cobbler (after I found it on your site) for years, and I just realized I've never said thank you! I've never been to Texas, but I'm tempted to make the trip just to try out the Salt Lick. Thanks so much for the recipe!
Juli says
OMGoodness! I was in Austin last week for a conference; my son lives there so we treated him to dinner at the Salt Lick in Driftwood (the original spot). I'd never visited before, and had brisket, turkey, and sausage with all the fixin's. All I can say is "WOW". I've lived in Texas for almost twenty years, and LOVE my barbecue, and this was absolutely fantastic. Some of the best I've ever tasted; moist and tender, even the turkey, which is all too often dry. I thought I'd stuffed myself on 'cue, but had to try the cobbler with a huge scoop of, yes, you guessed it, Blue Bell vanilla ice cream. It IS the best cobbler I've ever tasted. Iconic. Make it, now. Right now. You'll thank yourself.
Anna says
Thanks Rose! My favorite is actually a place here in Austin called Rudy's.
Rose K says
If you ever go to Llano, TX, there is a BBQ restaurant that used to be a Bed & Breakfast. Laird's BBQ at 1600 Ford St. We think it's one of the best, if not the best BBQ we've ever had. Prices are great. Brisket, sausage, chicken, turkey, with all the sides. It's worth the ride from San Antonio. We did not care for Cooper's BBQ, also in Llano, and will never go back there.
Patti G says
I LOVE this recipe and have used it since 1980 when it was in a sort of recipe book called "Elley Rucker's Almanac" published by the Austin-American Statesman newspaper in Austin, TX. The recipe originally came from the Texas Tumbleweed Restaurant located on RR 2222 just outside of Austin on the way to Lake Travis. The restaurant burnt down in the late '80s, but the popularity of their cobbler recipe continues (just in a new place)! Just thought you'd like to know a little background on it.
Marc B says
Okay, so I lived in Austin for 20 years and made more trips to the Salt Lick than can be counted. The place is as close to heaven on earth as one can get!!! Rudy's is good but far from being better than Salt Lick. I have to take issue with Rudy's being a sweet sauce, it is full of black pepper and one of the more spicy bbq sauces I have had, but it is darn good. I am now in Colorado where peaches are a big crop. I just bought a box and am going to try the recipe above with fresh instead of canned peaches. Will let ya'all know how it turns out.
Jayne B says
This is quick, easy, and best of all.....SO YUMMY! An excellent dessert to take, when needed.
Anna says
David, I'm not sure how much time you have in Austin, but Lockhardt does have good brisket. I don't agree with them on the sauce issue. They say you don't need it. Here's some more info.
http://www.lockhart-tx.org/web98/visitors/bbqcapitaloftexas.asp#Content207
County Line is a whole lot of fun and has a great atmosphere. The barbecue is very good and there's lots of other stuff on the menu to choose from as well. However, if you have time, I recommend you stop by Rudy's on 360 for lunch. If you like sweet barbecue sauce, you'll want to pick up a bottle. It's the best!
David Belcher says
^^^^
This was my first visit and I really enjoyed it. I would love to go back! The drive was very nice, very pretty countryside. One thing that was strange for me was the type of BBQ. Being from the Ky and now North Fl (which is more south GA) I am used to sweet sauce and lots of pork. But I have to say, I am now a fan of beef brisket! Now when I get home to FL I have to find a BBQ that serves good beef brisket.
Talking with a friend of mine, he was saying that the BBQ place in Lockheardt (not sure on the spelling) has the best BBQ anywhere. I guess this restaurant is on the food network a lot and pops in any many different food magazines. Was also told that County Line BBQ in Austin is a great place too.
Anna says
Hi David,
Reading your comment made me hungry for lunch. I am totally craving barbecue, now. Maybe next time my dad's in town, we'll all go to Salt Lick for lunch. I almost feel like driving over there right this minute, but that wouldn't be practical. I'm supposed to be cleaning the upstairs this morning.
It's a gorgeous drive out there, though.
David Belcher says
I was lucky enough to have my first visit to Salt Lick on Sunday. The place was very good, and lucky for me I got the peach cobbler and it was good. Needed a few more peaches, but tasted wonderful. Sunday's at the Salt Lick offer a family style feast with all the fixin's (at least thats how they advertise it). We had plenty of beef brisket, sausage, ribs, potato salad (best I ever had), slaw, and beans. Great food and fun atmosphere.
Barbara says
Salt Lick is good but I find Rudy's to remain my favorite.
Cindy in Tempe says
I didn't know this technique worked with fruit! I've made the Desperation Dinners Pumpkin Cobbler many times (may even have mentioned it in a comment before).
Anna says
The cobbler was very good. The peaches were fine, but I think what makes it so good is all the butter! It was also very fun to make.
About Salt Lick. No, I haven't been. My dad has, though. He says they barbecue "Polynesian Style" . I asked him how he knew this and he said he learned it at some barbecue expo in San Antonio. Hmmmmm.
Debbi, did you use Bessie's pineapple topping?
Cara, hmmmmmm. So is your reference to Hula Hut coincidental or did you already know that Salt Lick's barbecue was Polynesian style? For those who don't know, Hula Hut is a popular Austin restaurant that serves Hawaiian themed dishes and drinks.
Cara says
The Salt Lick is soooooo good! That's one of the many, many things I miss about Austin (went to UT) now that I'm back in Houston. Maybe the hubby and I will have to make a weekend trip just to go to Salt Lick, Hula Hut, etc. Cobbler looks yummy!
Debbi says
Glad to know that we aren't the only freaks who have enjoyed the diet coke/mentos trick. We used a 2 liter and did it at the end of the driveway last summer. It does work but it is over very fast. We joked that it was a "poor mans fireworks". I have heard that there is a difference with different kind of mentos, I don't know though and I have no idea what kind we bought.
Never heard of the Salt Lick either. I am enjoying the pineapple cake that I made this afternoon, num!
Noble Pig says
Because I have never heard of the Salt Lick I thought this was actually a Salty Peach Cobbler which really intrigued me since I would love to wear a salt lick around my neck. Sounds good though, even without the salt!
Stefani says
Wow! I am not a BBQ gal, but even I love The Salt Lick. Even better than the BBQ is the cobbler.....blackberry or peach----doesn't matter! Can't wait to make this one, so glad you posted it!!! MMM. You must go soon!!!
Reneé says
I can't believe you've never made the trek out to Salt Lick (make sure to go to the original for your first time at least!) YUM YUM!