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Triple-Crust Peach Cobbler
Buttery, flaky layers with juicy peaches and a hint of cinnamon—this cobbler is a next-level comfort dessert!
Ingredients
For the Peach Filling:
- 8 cups fresh peaches, peeled & sliced (or 6 cups frozen)
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup brown sugar
- 2 tbsp cornstarch (or 3 tbsp flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 1 tbsp lemon juice
- 2 tbsp butter, cubed
For the Triple Crust:
- 3 store-bought pie crusts (or homemade)
- 1 egg + 1 tbsp water (for egg wash)
- 2 tbsp coarse sugar (for topping)
Instructions
1. Prep the Filling
- In a large bowl, toss peaches with sugars, cornstarch, cinnamon, nutmeg, and lemon juice.
- Let sit 15+ minutes to release juices.
2. Layer the Crusts & Filling
- Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- First crust: Press one pie crust into the bottom and up the sides of the dish.
- Add filling: Pour peach mixture in, dot with butter.
- Second crust: Lay another crust over the top, tucking edges in. Cut slits to vent.
- Third crust: Cut the last crust into strips and weave a lattice, or lay it flat with vents.
3. Bake to Golden Perfection
- Brush crust with egg wash, sprinkle with coarse sugar.
- Bake 45–55 minutes until bubbly and crust is deep golden.
- Cool 20+ minutes before serving (to let filling thicken).
Serving Tips
🍨 Pair with: Vanilla ice cream or whipped cream.
🌿 Herb twist: Add 1 tsp fresh thyme to the filling for depth.
🔥 Spice it up: A pinch of cayenne or black pepper enhances the peaches!
Why Triple Crust?
- Bottom crust: Soaks up juices.
- Middle crust: Seals in flavor.
- Top crust: Gives that iconic crispy finish.
This cobbler is juicy, buttery, and unforgettable—perfect for summer peaches or cozy winter nights! Let me know if you’d like a biscuit-topped version instead. 😊
