The Salt Lick is a well-known barbecue restaurant outside Austin, Texas. Although I never had a chance to try the original during the years I lived there, I did recreate a Salt Lick peach cobbler copycat that uses canned peaches. At first the canned fruit seemed odd, but this version has become my favorite peach cobbler — canned peaches and all. It’s simple, versatile, and easy to scale up or down to feed a family or a crowd.
Salt Lick Peach Cobbler Recipe Batch Size
The copycat recipe is traditionally written for a 28–29 ounce can of sliced peaches and a 9×13-inch baking pan, which serves about six to eight people. For smaller households, halve the ingredients and bake the cobbler in a 6½‑inch cast‑iron skillet or a small casserole dish. I prefer keeping a full-size recipe available because many readers want the larger version for gatherings, but the method scales easily for a smaller batch.
9×13 Inch Pan vs. 2–3 Quart Dish Sizes
After making this cobbler many times, my favorite vessel is a 9‑inch square pan that holds just under 3 quarts. It’s deeper and narrower than a 9×13 pan, so the batter is thicker and the finished cobbler is more substantial. A 9×13 pan typically holds between 3 and 4 quarts depending on side height; the cobbler spreads thinner and often finishes in about 35 minutes. In a deeper 9‑inch square or narrower dish, expect the bake time to be closer to 45 minutes or a bit longer. The cobbler is done when the top is evenly golden brown. You can also use an oval or other casserole dish — just adjust the baking time accordingly.
Salt Lick Peach Cobbler Copycat Recipe
This straightforward version separates the batter and the fruit filling. The trick is pouring the batter over melted butter in the baking dish and piling the sweetened peaches on top without stirring — the batter rises and bakes into a tender cobbler around the fruit.
Batter
- 8 tablespoons salted butter (1 stick / 114 g)
- 1 cup all-purpose flour (140 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder
- ¼ teaspoon salt (increase to ½ teaspoon if using unsalted butter)
- ⅔ cup room temperature milk (160 g)
- 1 large egg, room temperature (about 50 g)
- ½ teaspoon vanilla (optional)
Filling
- 28–29 ounce can sliced peaches, drained (about 18–19 oz peaches after draining)
- Scant 1 cup granulated sugar (about 180 g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Preheat the oven to 350°F (175°C). Choose a baking dish that holds roughly 2 to 3 quarts; dimensions affect the final bake time.
- Place the stick of butter in the baking dish and set the dish in the oven as it preheats so the butter melts. Set a timer so you don’t forget it.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and add the milk and egg (and vanilla, if using), then stir until combined.
- Remove the baking dish from the oven and carefully pour the batter over the melted butter. Pour into the center and let it spread so butter pools around the edges.
- Combine the drained peaches with the sugar, cinnamon, and nutmeg. Spoon the fruit mixture over the batter — do not stir; simply spread it gently so the peaches cover the surface.
- Bake until the batter rises and the top is golden brown: about 35 minutes if using a wide 9×13 pan, or about 45 minutes (or longer) for a deeper 9‑inch square or narrow casserole. Check at 45 minutes and add time as needed until golden.
- Allow the cobbler to cool slightly before serving. Serve warm with vanilla ice cream.
Small Batch Skillet Salt Lick Peach Cobbler
To make a smaller skillet version, halve the ingredients and bake in a 6½‑inch cast-iron skillet. Because it can bubble over, place the skillet on a rimmed baking sheet. Alternatively, use any small casserole dish that will hold the ingredients. The skillet version is ideal for two to four servings.
Blackberry Version and the Role of the Egg
I experimented with using blackberries instead of peaches and found the texture less successful for this exact recipe. The combination of the egg in the batter and the juices blackberries release can make the center too soft or mushy. Many blackberry cobbler recipes omit the egg; for this particular method, the egg works best with peaches.
Equipment, Yield, and Notes
- Equipment: 2½–3 quart casserole dish (I prefer a 9‑inch square that holds about 11 cups).
- Yield: About 6–8 servings for the full recipe; halve for a small skillet version.
Note on sugar: You can reduce the sugar slightly if you prefer. I usually use a scant cup (around 180 g) for the filling, which balances well with the peaches and butter without being overly sweet.
Tried this recipe? Leave a comment to share how your cobbler turned out and any tweaks you made.