

The Salt Lick Peach Cobbler Recipe
This peach cobbler recipe from The Salt Lick in Austin, Texas is easy and fantastically delicious.
Ingredients
For The Batter
- 1/2 cup melted butter
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk at room temperature
- 1 egg at room temperature
For The Filling
- 28 ounces fresh peaches, sliced*
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F.
- Melt the butter and pour into a 9 x 13-inch pan and set aside. In a medium-sized bowl, whisk together the flour, sugar, baking powder & salt. Stir in milk & egg and mix until just incorporated. Pour batter evenly over melted butter.
- Combine peaches, sugar, and spices and gently drop peaches onto the batter. Do not stir the peaches and batter together.
- Bake for 35-45 minutes until the batter comes to the top and is golden brown. Serve with vanilla ice cream and eat immediately.
Notes
*You can make this recipe with canned or even frozen peaches. We highly recommend using fresh peaches or frozen before resorting to canned for the best results. If using fresh peaches, this will be roughly 6-8 baseball-sized peaches. If you use canned peaches, drain before incorporating into recipe. Regardless of which peaches you use, use 28 ounces for this recipe.
Did you make this recipe?
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Sharon
So so good!!! I usually prefer crisp over cobbler but this is really good!!
Brooke Eliason
Thanks so much Sharon!
Marie Porter
This is so easy to make and very delicious. Comes together fast, and makes the house smell good! I have made this twice. I used fresh peaches.So good!
Brooke Eliason
Thanks so much Marie! Glad it has been a hit. 😀
EmIly
So simple and so delicious! My family loved it! Definitely will make again! 🧡
Brooke Eliason
Thank you Emily!
Camille Hammond
Amazing, Just like Salt Lick! Best cobbler ever.
Brooke Eliason
Thanks Camille!
Melony
So delicious! Thanks for sharing the recipe! Making 2 more tomorrow for Sunday dinner dessert!
Brooke Eliason
Thank you so much Melony!