Peach Cobbler

"I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned."
photo by alenafoodphoto photo by alenafoodphoto
photo by Shannendoah G. photo by Shannendoah G.
photo by Davina G. photo by Davina G.
photo by Manis M. photo by Manis M.
photo by Cydney W. photo by Cydney W.
Ready In:




  • Melt butter in a 9 x 13 inch pan.
  • Mix together flour, sugar, baking powder & salt.
  • Stir in milk & egg.
  • Pour evenly over melted butter.
  • Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  • Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  • Serve warm with ice cream.

Questions & Replies

  1. I made this last night and the crust was golden brown and crunchy. I reheated a piece in the microwave and the crust is soft more like a cake instead of a pie. Anyone can tell me how to keep the crust crunchy or hard like a pie crust? Thks
  2. Can I put this together ahead and freeze raw to bake later?
  3. Does anyone know if I can use frozen peaches for this recipe?
  4. quantity for fresh peaches? Adjustments?
  5. If I use blueberries instead of peaches should I still put cinnamon


  1. This was absolutely delicious!! It was very easy to prepare and I had all the ingredients on hand. I have never made a peach colbler before and this one will definately be a repeat in my home!! I may cut back a wee bit on the sugar next time. As well, it only took 30 minutes to cook to a golden brown for me. Served it with French Vanilla Ice Cream - Yummy!!!
  2. Made this for work lastnight and there is none left!!!! Very good and simple to make. I left out the nutmeg and used fresh peaches instead of canned, turned out lovely!
  3. What a great, easy dessert, anytime of the year. I made this in a round cakepan and served it with whipped cream on a beautiful cake stand. How impressive. I used 1/2 c sugar for the cake part and 1/4 c sugar for the peaches. It was still wonderful. Thanks to the chef.
  4. So easy and so delicious! I cut back on the sugar in the filling, using only 1/2 cup. The cinnamon and nutmeg flavours were lovely mixed with the peaches. Thanks for posting. =)
  5. Excellent! The nutmeg and cinnamon spices were a wonderful combination with the peaches. This dessert is not like regular Peach Cobblers: no crumb mixture on the top. It is delicious; fluffy and light. We doubled the batch and baked in a 13x9 inch dish.


  1. The recipe asks for 1 cup of sugar for the batter and 1 cup for the filling.I used 1/2 for both and instead aded just a bit of the canned peach juice to each.And had a incredible peach cobbler, its cuts the sugar and is healthier
  2. A few tweaks due to my wife's medical condition and to reduce the possibility of inflammation. I subbed the flour with King Arthur's Gluten Free flour. Then I subbed the sugar with Coconut Sugar and reduced it by 1/4 cup in the batter. I replaced the milk with Goat Milk and used Grassfed Kerrygold butter. I also added a splash of Madagascar Vanilla to the fruit/sugar mixture purely for flavor. Then I added a half cup of Strawberries for some punch with the smooth sweetness of the Peaches. It was a big hit at the BBQ.
    • Review photo by Shannendoah G.
  3. Can use less sugar and frozen peaches
  4. We've had a lot of stone fruit and berries around this summer and I have been making shameful quantities of cobbler using this and other recipes. I would say that this recipe is my favorite thus far. I have made it with a variety of fruits and some tweaking so I'll share what we've tried and liked: 1. I've made it with any combo of peaches, plums, pluots, blueberries, strawberries, nectarines, and even mango (which I didn't care for). I would say that straight peach or maybe peach with a handful of blueberries is the best, but no variety was ever turned away, and it's always a great way to use up fruit that might otherwise spoil. 2. The nutmeg is key to the flavor profile, please don't omit this unless you really dislike nutmeg. 3. I sub brown sugar for some of the white sugar in the fruit. 4. I cut back at least 1/4 c. of sugar in both the batter and the filling. 5. I tried (and REALLY liked) subbing buttermilk in place of the milk in the batter. When I did this, I cut the baking powder to 1 t. The buttermilk gave a nice sour tang to balance all of the sweet, and added to the depth of flavor. In all, a great recipe that is, and will continue to be a summer favorite.
  5. I cut the sugar in 1/2 and used almond flour. Delicious!


<p>I am married with 2 daughters. I am a preschool teacher and I volunteer in the nursery at my church. My favorite thing is finding new recipes to try out on my family. I host Christmas dinner and try to come up with something new for the table each year. (Keeping all the old favorites, of course!) <br />If I had a month to go anywhere and do anything I wanted...... I would have to say ... find a quiet island, lay in a hammock reading a great book and drinking something refreshing with a little paper umbrella in it.</p>
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