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.
It seems a little strange to me that a restaurant such as The Salt Lick would serve a dessert made with canned peaches, but that’s exactly what the copycat recipe calls for. And they work perfectly! This may be the only thing I buy canned peaches for these days.
Salt Lick Peach Cobbler Recipe — Family Size
The original Salt Lick Peach Cobbler copycat recipe calls for a 28 oz can of canned peaches and designed to serve a group. The full recipe is below, but since I almost always scale it down to serve 2 to 3, I’ve added a small batch skillet version.
Salt Lick Peach Cobbler Copycat Recipe
Batter:
1/2 cup melted butter (salted)
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg
Filling:
28 ounce can sliced peaches, drained
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch pan.
Mix together flour, sugar, baking powder and salt. Stir in milk and egg. Pour evenly over melted butter.
Combine peaches, sugar and spices and spread over batter – DO NOT STIR! Bake for 35 to 45 minutes until batter comes to the top and is golden brown.
Serve warm with ice cream.
Small Batch Skillet Salt Lick Peach Cobber
Here’s the small batch version. The small batch will fit in a 6.5 inch cast iron skillet, but it does run over a bit so be sure to put a rimmed baking sheet under it.
Salt Lick Peach Cobbler
Equipment
- Cast Iron Skillet 6.5 inch
Ingredients
- Batter:
- 2 tablespoons good quality salted butter (28 grams)
- 1/4 cup flour (70 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 teaspoon baking powder
- pinch salt
- 3 tablespoons room temperature milk (40 grams)
- 1 tablespoon lightly beaten egg (12 grams)
- Filling:
- 1 can sliced peaches, drained (210 grams) This is less than the full can**
- 1/4 cup granulated sugar (50 grams)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Put the two tablespoons of butter in the skillet and put it in the oven for about 5 minutes to melt.
- While the butter is melting, mix together the flour, sugar, baking powder and salt. Stir in milk and egg. In another bowl, toss the peaches with the sugar and spices.
- VERY carefully, using an oven mitt, remove the skillet with the hot butter from the oven. Scrape the cobbler batter into the hot butter, then pour the peaches on top. No need to spread or stir.
- Return the skillet to the oven, but be sure to put a rimmed baking sheet underneath it to catch drips.
- Bake for 35 to 45 minutes until batter comes to the top and is golden brown.
- Serve warm with ice cream or whipped cream.
Anna
Felicia, thanks! The Salt Lick is still as popular as ever. I hope you come visit.
Felicia
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
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
Thanks Rose! My favorite is actually a place here in Austin called Rudy’s.
Rose K
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
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
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
This is quick, easy, and best of all…..SO YUMMY! An excellent dessert to take, when needed.
Anna
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
^^^^
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
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
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
Salt Lick is good but I find Rudy’s to remain my favorite.
Cindy in Tempe
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
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
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
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
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
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
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!