Salt Lick Peach Cobbler
This is a peach cobbler recipe rumored to be that of the famous Austin restaurant.
Servings 8
Cost 5
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.
Notes
You can cut the sugar by a tiny bit if you want to. I usually use a scant 1 cup which is about 180 grams or 1 cup minus about 2 tablespoons. 1 cup seems like a lot, but with all of the peaches and butter, it ends up not being overly sweet. But I still like to use just shy of a cup.