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.
