Grandma Potter’s Peach Cobbler

  • Serves

    serves 10


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


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


Step 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.

Step 2

For the filling: Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.

Step 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.

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