Sunday, October 9, 2011

Grandma Potter's Peach Cobbler

Jason picked up an 8 pound bag of ripe peaches at the farmer's market for $3 on Friday. Amazing! We looked through tons of cobbler recipes and finally settled on Grandma Potter's. So Grandma Potter is Rick Bayless's grandmother and is famous for her cobbler.

It's hard to explain how ridiculous this cobbler is. We love that Grandma Potter uses a delicious crust to line the bottom. The peach filling is the perfect amount of sweet and the whole thing just melts in your mouth. It is literally so good that I am making another one today. This cobbler is ROWDY.

Grandma Potter's Peach Cobbler
Recipe from

2 2/3 cups flour
1 tsp. salt
1/4 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

5 lbs. ripe peaches, peeled, pitted, and cut into 1" pieces
1–1 1/4 cups sugar
5 tbsp. cornstarch
1 1/2 tbsp. fresh lemon or lime juice
Heaping 1/2 tsp. freshly grated nutmeg
1/2 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.