Triple Crust Peach Cobbler 🍑🥧
This Triple Crust Peach Cobbler is a decadent twist on the classic cobbler recipe, offering layers of tender, juicy peaches and a three-layer crust that creates a perfect balance of flavors and textures. Each bite is filled with sweet, buttery, and slightly crispy layers of pastry. It’s ideal for a summer dessert or any time you want a comforting, homemade treat.
Ingredients:
For the Peach Filling:
- 4 cups fresh or frozen peaches (if using frozen, thaw and drain them)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch (to thicken)
- Pinch of salt
For the Crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 cup sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup cold water (more if needed)
- 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Peach Filling:
- In a large bowl, combine the peaches, sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Mix gently until the peaches are evenly coated and the cornstarch is fully dissolved.
- Set the mixture aside to allow the flavors to meld together.
2. Prepare the Crust:
- In a large mixing bowl, combine the flour, salt, baking powder, and sugar.
- Add the cold, cubed butter into the dry ingredients. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces remaining.
- Slowly add cold water, one tablespoon at a time, mixing with a fork after each addition until the dough begins to come together. Add just enough water so the dough is slightly sticky but holds its shape.
- Divide the dough into three portions.
3. Assemble the Cobbler:
- Preheat your oven to 375°F (190°C).
- Roll out one-third of the dough between two sheets of parchment paper into a circle to fit the bottom of a greased 9-inch pie dish or baking dish.
- Place the rolled dough into the bottom of the dish, pressing it gently into place. This will be your first crust layer.
- Pour the peach filling into the prepared crust, spreading it evenly.
- Roll out the second portion of dough and place it on top of the peaches, covering the filling completely. Gently crimp the edges to seal the top layer of dough to the bottom layer.
- Roll out the remaining dough and cut it into strips to create a lattice top (or place another full layer of dough if you prefer). If you make the lattice, weave the strips into a crisscross pattern.
4. Bake the Cobbler:
- Brush the top crust with the beaten egg to give it a golden, glossy finish.
- Place the cobbler into the preheated oven and bake for 45-50 minutes or until the crust is golden brown and the peach filling is bubbling.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil and continue baking.
5. Cool and Serve:
- Let the cobbler cool for at least 15 minutes before serving to allow the filling to set.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
Tips:
- Crust Variations: You can substitute the top crust with biscuit dough or store-bought pie crust for a quicker option. For an extra crunchy topping, sprinkle the top crust with a little cinnamon sugar before baking.
- Peach Filling Adjustments: If you prefer a thicker filling, increase the cornstarch to 2 tablespoons.
- Make-Ahead: This cobbler can be assembled the day before and refrigerated, then baked fresh the next day.
This Triple Crust Peach Cobbler offers an amazing combination of textures with a buttery, flaky crust, a warm and juicy peach filling, and a beautiful golden finish. Enjoy it as a dessert for any occasion, or just to satisfy that peach cobbler craving! 🍑🥧
