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Triple Crust Peach Cobbler Recipe

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  • Author: admin
  • 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 luscious Triple Crust Peach Cobbler features layers of sweetened peach filling nestled between three flaky pie crusts. Rich spices like cinnamon and nutmeg enhance the juicy peach slices, while a buttery egg wash crust with a sprinkle of turbinado sugar adds a golden, crunchy finish. Perfectly baked to bubbly perfection and served warm, this classic dessert is ideal for peach season and pairs beautifully with vanilla ice cream or whipped cream.

Ingredients

Scale

Peach 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

Pie 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 the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare it for the cobbler assembly.
  2. Prepare the Peach Mixture: In a large bowl, combine sliced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir thoroughly to evenly coat all the peach slices with the mixture.
  3. First Crust Layer: Roll out the first pie crust and carefully place it in the greased baking dish. Trim any excess dough hanging over the edges to fit the dish perfectly.
  4. Add Half the Filling and Second Crust: Spoon half of the peach mixture evenly over the first crust. Then gently cover the filling with the second pie crust, trim edges, and lightly seal by pressing the edges together.
  5. Second Filling Layer: Spread the remaining peach mixture over the second crust to build delicious layers of fruit.
  6. Top with Third Crust: Place the third pie crust on top of the peach filling. Seal the edges carefully and cut small slits or vents into the top crust to allow steam to escape during baking.
  7. Apply Butter and Egg Wash: Brush the top crust with melted unsalted butter followed by the beaten egg wash to help create a golden and glossy finish. Optionally, sprinkle turbinado sugar for a crunchy, caramelized topping.
  8. Bake the Cobbler: Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the crust is beautifully golden brown and the peach filling bubbles visibly through the slits.
  9. Cool and Serve: Remove the cobbler from the oven and let it cool slightly to set the filling. Serve warm with vanilla ice cream or whipped cream for a delightful dessert experience.

Notes

  • Peaches should be ripe but firm to hold their shape during baking.
  • If fresh peaches are unavailable, frozen peaches (thawed and drained) can be used as a substitute.
  • Make sure pie crusts are cold when handling to prevent tearing.
  • The egg wash helps create a shiny, golden crust; do not skip this step.
  • The small slits on the third crust allow steam to escape and prevent sogginess.
  • Letting the cobbler cool for at least 15 minutes before serving helps the filling thicken and improves sliceability.

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