Grandma Potter’s Peach Cobbler

Gladys Potter, Rick Bayless’s grandmother, was acclaimed in the family for this dessert.

Grandma Potter’s Peach Cobbler Grandma Potter’s Peach Cobbler
Though not a true cobbler, this large rectangular peach pie, with its cream cheese crust, is a great way to serve summer dessert to a crowd.
Yield: serves 10

For the Pastry

  • 2 23 cups flour
  • 1 tsp. salt
  • 14 tsp. baking powder
  • 16 tbsp. cold unsalted butter, cut into pieces
  • 6 oz. cold cream cheese, cut into pieces
  • 1 tbsp. cider vinegar
  • 2-3 tbsp. milk or half-and-half
  • 2 tbsp. sugar

For the Filling

  • 5 lb. ripe peaches, peeled, pitted, and cut into 1" pieces
  • 1–1 14 cups sugar
  • 5 tbsp. cornstarch
  • 1 12 tbsp. fresh lemon or lime juice
  • Heaping 1/2 tsp. freshly grated nutmeg
  • 12 tsp. salt
  • 2 tbsp. unsalted butter, cut into pieces


  1. For the pastry: Put flour, salt, baking powder, butter, and cream cheese into a food processor and pulse until mixture resembles coarse meal, 6–10 pulses. Drizzle in vinegar and 3 tbsp. cold water and pulse until mixture begins to clump together (it won’t form a ball), 6–10 pulses. Transfer to a large sheet of plastic wrap, press dough together, gather plastic wrap over dough, then flatten into a 10″ square. Refrigerate dough for 1 hour.
  2. For the filling: Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.
  3. Preheat oven to 400°. Cut off two-thirds of the dough, roll out on a floured surface into a 14″ x 18″ rectangle, and ease into a 9″x 13″ baking dish. Brush rim of dough with milk, fill pastry with peaches, and dot with butter. Roll remaining dough out on floured surface into a 10″x14″ rectangle, cut lengthwise into 12 strips, and lay on top of filling in a lattice pattern. Crimp and trim edges. Brush strips with milk and spinkle with remaining sugar. Bake for 15 minutes , reduce heat to 350°, and bake until pastry is golden brown, 30-40 minutes more. Let cool briefly before serving.