Triple Crust Peach Cobbler is the dreamy, golden crown jewel of Southern desserts, boasting layers of buttery pastry and juicy peaches swirled with cinnamon and vanilla. This bake transforms humble pantry staples into a showstopping treat that’s both comfortingly nostalgic and downright irresistible. Every bite gives a perfect mix of flaky crust and luscious, syrupy fruit, making it the ultimate recipe when you want to delight a crowd or create a sweet memory with family and friends.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of a great Triple Crust Peach Cobbler lies in its simplicity—just a handful of everyday ingredients that, when combined, create pure magic. Each component plays a starring role, from the sun-ripened peaches to the trio of perfectly golden pastry layers.
- Refrigerated pie crusts (2, or homemade): The secret to those three irresistible layers—quick, flaky, and so convenient.
- Sliced peaches in syrup (2 cans, 29 oz each, drained): These bring summery sweetness and stay tender as they bake.
- Unsalted butter (1/2 cup, melted): Adds rich flavor and helps create a syrupy, caramelized filling.
- Granulated sugar (1 1/2 cups): Sweetens the cobbler and helps form the lush syrup around the peaches.
- Brown sugar (1/2 cup): Gives depth and a hint of molasses to balance the fruitiness.
- Ground cinnamon (2 teaspoons): The classic spice for warmth and that unmistakable cobbler aroma.
- Ground nutmeg (1/4 teaspoon): Just a pinch adds complexity and enhances the peach flavor.
- Salt (1/4 teaspoon): Balances the sweetness and brings everything together.
- Vanilla extract (1 tablespoon): Boosts the fragrant undertones for a deep bakery-style flavor.
- Cornstarch (3 tablespoons): Thickens the filling so your cobbler is never runny.
- Cold water (1/4 cup): Ensures smoothness when mixing with cornstarch—no lumps or clumps in sight.
How to Make Triple Crust Peach Cobbler
Step 1: Prep the Baking Dish and First Crust
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. Roll out one pie crust and fit it snugly in the bottom, then prick it all over with a fork. Giving it a quick pre-bake (12–15 minutes, until just golden) guarantees a flaky base that stands up to the juicy filling—no soggy bottoms here!
Step 2: Make the Peach Filling
Grab a large saucepan and combine the drained peaches, melted butter, both sugars, cinnamon, nutmeg, salt, and vanilla extract. Stir everything together over medium heat and bring to a gentle simmer—your kitchen will smell heavenly! Meanwhile, whisk the cornstarch and cold water until completely smooth, then stir that into the peach mixture. Cook for another 2–3 minutes, just until it thickens up slightly, then set aside. The filling should be glossy and thick, but not stiff.
Step 3: Assemble the First and Middle Layers
Pour half of the freshly made peach filling over the par-baked crust. Next, roll out the second pie crust and slice it into strips—how thick is up to you! Place these over the filling in either a classic lattice or however your heart desires. Pop it back in the oven for 10–12 minutes, just until it’s a touch golden and starting to crisp.
Step 4: Final Layer and Bake
Carefully spoon the rest of the peach filling over the middle crust, spreading it out evenly so every bite is juicy and flavorful. Use whatever pie crust remains to cut more strips (or shapes for a playful finish!) and arrange them to completely cover the top. Brush generously with melted butter and, if you like, an extra sprinkle of sugar for sparkle. Bake for 30–35 minutes, until you see bubbling edges and a golden, crisp crown.
Step 5: Let Cool and Serve
Once your Triple Crust Peach Cobbler is baked to perfection, let it cool for at least 20 minutes. This rest gives the filling time to thicken slightly, so each scoop is the perfect balance of fruit, syrup, and crust. Serve it warm, and get ready for rave reviews!
How to Serve Triple Crust Peach Cobbler
Garnishes
A scoop of creamy vanilla ice cream melting over a warm wedge of Triple Crust Peach Cobbler is absolute paradise. Whipped cream is also a classic choice, adding a cool, cloud-like contrast to the warm, spiced peaches. For a final touch, you can sprinkle each serving with a dusting of cinnamon or toasted pecans for crunch.
Side Dishes
While the cobbler truly stands on its own, serving it with light and refreshing sides can round out a summer dessert table. Try pairing with fresh berries, a drizzle of caramel sauce, or even a cold glass of sweet tea. The subtle sides help highlight the bold flavors of the peach cobbler without overshadowing its star power.
Creative Ways to Present
Triple Crust Peach Cobbler looks stunning when served family-style straight from the baking dish, but you can also get playful: try baking individual portions in ramekins for a dinner party, or cut the cooled cobbler into neat bars for summer picnics. A sprinkle of powdered sugar or a scoop of gelato adds an upscale bakery touch that makes guests feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Triple Crust Peach Cobbler keeps very well! Simply cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to four days. The flavors grow even deeper, making the next-day bites just as irresistible as the first.
Freezing
To freeze, allow the cobbler to cool completely and either wrap the whole dish tightly or portion into individual containers. It’ll freeze beautifully for up to three months. When you’re ready to enjoy, just thaw overnight in the fridge—keeping all those luscious layers intact.
Reheating
For that just-baked texture, reheat servings in a 300°F oven (covered with foil) for 15–20 minutes, or until warmed through. You can use the microwave for a quicker fix, but the oven will help crisp up the crust and bring your Triple Crust Peach Cobbler back to its original glory.
FAQs
Can I use fresh or frozen peaches instead of canned?
Absolutely! Fresh or frozen peaches work wonderfully in this recipe. Just be sure to cook them a bit longer during the filling step to ensure they’re tender and perfectly sweetened.
How do I keep the bottom crust from becoming soggy?
Pre-baking the bottom pie crust is the key—it helps create a sturdy, golden foundation that holds up to the juicy peach filling. Be sure to bake until lightly golden before adding any of the fruit.
What’s the difference between cobbler and pie?
Cobbler usually has a thick, juicy fruit filling and a rustic, biscuit or pastry topping—while pie has a thinner, more structured crust, often top and bottom. Triple Crust Peach Cobbler is a delicious hybrid, giving you multiple layers of flaky pastry and fruit.
Can I make this cobbler gluten-free?
Yes! Substitute with your favorite gluten-free pie crust and make sure all other ingredients (like cornstarch and vanilla) are certified gluten-free. The result is every bit as delicious and suitable for gluten-sensitive friends.
Why is it called Triple Crust Peach Cobbler?
It earns its name from the three glorious layers of crust—on the bottom, middle, and top—that sandwich the luscious peach filling. More crust means more crispy, buttery bites in every mouthful!
Final Thoughts
If you’re searching for an unforgettable dessert that’s equal parts nostalgia and indulgence, you simply have to try Triple Crust Peach Cobbler. With layers upon layers of flavor, this cobbler is destined to become a favorite at your table. Gather your loved ones, bake up a tray, and watch how quickly it disappears!
Print
Triple Crust Peach Cobbler Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Indulge in this decadent and flavorful Triple Crust Peach Cobbler that features layers of buttery pie crust and sweet, spiced peach filling. Perfect for dessert or a special treat!
Ingredients
Pie Crust:
- 2 refrigerated pie crusts (or homemade)
Peach Filling:
- 2 (29 oz) cans sliced peaches in syrup, drained
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Preheat oven and prepare crust: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Roll out one pie crust and place it in the bottom of the dish. Prick with a fork and bake for 12–15 minutes until lightly golden.
- Prepare peach filling: In a large saucepan over medium heat, combine peaches, melted butter, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla. Bring to a simmer. In a small bowl, whisk cornstarch with cold water until smooth, then stir into the peach mixture. Cook for 2–3 minutes until slightly thickened, then remove from heat.
- Layer and bake: Pour half of the peach filling over the baked crust. Unroll the second crust, cut into strips, and layer them over the filling lattice-style or flat. Bake for 10–12 minutes until lightly golden. Pour the remaining peach filling over the middle crust. Cut the remaining pie crust into strips and top the cobbler completely. Brush with melted butter and sprinkle with extra sugar, if desired. Bake for 30–35 minutes until bubbly and golden brown. Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can use fresh or frozen peaches if preferred—just cook longer to soften and sweeten to taste.
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