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Triple Crust Peach Cobbler Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 89 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Triple Crust Peach Cobbler is a luscious dessert featuring layers of juicy, cinnamon-spiced peaches sandwiched between three flaky pie crusts. It’s baked to golden perfection, creating a delightful balance of tender fruit and crisp pastry, perfect for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

Filling

  • 6 large peaches, peeled, pitted, and sliced
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Crust and Topping

  • 3 pre-made pie crusts (or homemade)
  • 4 tbsp unsalted butter, melted
  • 1 egg, beaten (for egg wash)
  • 2 tbsp turbinado sugar (optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Prepare the Peach Filling: In a large bowl, combine the sliced peaches with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Stir well to evenly coat the peaches with the sugars and spices.
  3. First Crust Layer: Roll out the first pie crust and place it into the greased baking dish, trimming any excess dough hanging over the edges.
  4. First Peach Layer and Second Crust: Spoon half of the peach mixture evenly over the first crust. Cover the filling with the second pie crust, trim the edges, and lightly seal the crusts together to avoid leaking.
  5. Second Peach Layer: Spread the remaining peach mixture over the second crust, creating a layered effect.
  6. Top Crust: Place the third pie crust on top of the peach layer, seal the edges securely and cut small slits in the top crust to allow steam to escape while baking.
  7. Apply Butter, Egg Wash and Sugar: Brush the entire top crust generously with the melted butter and then the beaten egg wash for a glossy, golden finish. If desired, sprinkle the turbinado sugar over the top for a crunchy texture.
  8. Bake the Cobbler: Bake the assembled cobbler in the preheated oven for 40-45 minutes or until the crust is golden brown and the peach filling is bubbly.
  9. Cool and Serve: Allow the cobbler to cool slightly before serving. For an indulgent treat, serve warm with vanilla ice cream or whipped cream on the side.

Notes

  • Peeling peaches can be made easier by blanching them briefly in boiling water and then plunging into ice water.
  • Ensure the slits in the top crust are big enough for steam to escape to prevent sogginess.
  • Using homemade pie crust will enhance the flavors and texture but store-bought crusts reduce preparation time.
  • Turbinado sugar is optional but adds a lovely crunch and sweetness to the crust.

Find it online: https://slsrecipes.com/triple-crust-peach-cobbler-recipe-2/