Triple crust peach cobbler

 

Here’s a Southern-style Triple Crust Peach Cobbler recipe — a dessert lover’s dream with juicy, cinnamon-spiced peaches and three layers of buttery crust (yes, triple!). This cobbler is gooey, golden, and absolutely irresistible.

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🍑 Triple Crust Peach Cobbler

🧂 Ingredients:

For the Filling:

• 6–8 cups sliced peaches (fresh or drained canned)
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 2 tbsp cornstarch (or ¼ cup flour for thickening)
• 4 tbsp butter, cut into small pieces

For the Crust:

• 3 refrigerated pie crusts (or homemade if you prefer)
• Optional: 1 egg + 1 tbsp water (for egg wash)
• Optional: cinnamon-sugar for topping

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🥣 Instructions:

1. Preheat Oven:

• Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.

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2. Prepare the Peach Filling:

• In a large bowl, combine sliced peaches, sugars, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch.
• Mix well and let sit for 10–15 minutes to develop juices.

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3. Assemble the First Crust Layer (Bottom):

• Roll out the first crust and place it on the bottom of the baking dish.
• Bake for 10–12 minutes until just lightly golden (pre-baking prevents sogginess).

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4. Add Filling & Middle Crust Layer:

• Pour half the peach filling over the baked crust.
• Add a second rolled-out crust layer right over the filling.
• Bake uncovered for 15 minutes to partially cook the middle crust.

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5. Top Layer + Finish:

• Add the remaining peach filling and dot with butter.
• Top with the third crust. You can:
  • Lay it whole and cut slits for steam, or
  • Cut into strips and create a lattice pattern.
• Brush with egg wash and sprinkle with cinnamon sugar if desired.

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6. Final Bake:

• Bake for 35–45 minutes, or until top crust is golden and filling is bubbling.

💡 Tip: Place a baking sheet underneath to catch any overflow.

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🍨 Serve:

• Let cool slightly before serving.
• Best with vanilla ice cream or whipped cream!

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🧊 Storage:

• Store covered at room temp for 1 day or refrigerate for up to 4 days.
• Reheat in oven for crisp crust or microwave individual portions.

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📝 Tips & Variations:

• No fresh peaches? Use 3 large cans (15 oz each) of sliced peaches, drained.
• Want extra gooey filling? Use less cornstarch.
• Like it sweeter? Drizzle with a bit of honey or caramel when serving.