Get ready to fall in love with the ultimate comfort dessert: Triple Crust Peach Cobbler. This show-stopping treat layers sweet, juicy peaches between three golden, buttery crusts for a cobbler that’s pure Southern bliss in every bite. The magic is in the triple crust—each layer soaks up the spiced peach juices while remaining perfectly flaky, creating a contrast of textures that’s both nostalgic and irresistible. Whether you serve it warm with a scoop of vanilla ice cream or sneak a spoonful straight from the fridge, this Triple Crust Peach Cobbler will quickly become your go-to for gatherings, special occasions, or whenever you need a little extra sweetness in your life.

Triple Crust Peach Cobbler Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a handful of pantry staples and a mound of peaches come together to create something so spectacular. Each ingredient plays an important role in the flavor, texture, and color of this Triple Crust Peach Cobbler, so don’t skip a thing!

Fresh or Frozen Peaches (8 cups): The star of the show—fresh is best when in season, but frozen peaches work beautifully too.
Granulated Sugar (1 1/4 cups): Sweetens the peaches and helps create that luscious, syrupy filling.
Brown Sugar (1/4 cup): Adds depth and a subtle caramel note to the cobbler.
Ground Cinnamon (1 teaspoon): Warms up the flavor with classic spice.
Ground Nutmeg (1/4 teaspoon): Just a pinch gives the filling a cozy, aromatic edge.
Lemon Juice (1 tablespoon): Brightens up the peaches and balances the sweetness.
Cornstarch (2 tablespoons): Thickens the filling so it’s perfectly gooey, not runny.
Salt (1/4 teaspoon): Just enough to enhance every flavor in the pan.
Unsalted Butter (2 tablespoons): Dotted over the filling for richness and shine.
Refrigerated Pie Crusts (2 packages, 4 crusts total): The secret to those irresistible triple layers—easy, flaky, and fuss-free.
Egg (1, beaten): For a beautiful golden finish on your top crust.
Sugar (1 tablespoon, optional): Sprinkling a little on top adds sparkle and crunch.

How to Make Triple Crust Peach Cobbler

Step 1: Prepare the Peach Filling

Start by mixing up the heart and soul of your cobbler: the peach filling. In a big bowl, combine your sliced peaches, both sugars, cinnamon, nutmeg, lemon juice, cornstarch, and salt. Stir it all together and let it sit for about ten minutes—this gives the peaches time to release their juices and lets the flavors mingle. Trust me, this little rest makes a big difference in your Triple Crust Peach Cobbler!

Step 2: Bake the Bottom Crust

Preheat your oven to 375°F and lightly grease a deep 9×13-inch baking dish. Roll out one of your pie crusts and press it gently into the bottom of the dish, making sure it covers every corner. Pop it in the oven for about ten minutes, just until it’s lightly golden. This creates a sturdy, flaky foundation that won’t turn soggy once the peaches go in.

Step 3: Add the First Layer of Filling

Spoon half of your glorious peach filling onto the baked crust, spreading it out evenly. Dot the surface with a tablespoon of butter—this melts into the filling, adding richness and a hint of gloss. Your kitchen is already going to smell amazing at this point!

Step 4: Add the Middle Crust and Bake Again

Roll out a second pie crust and lay it right over the peach layer. Don’t worry if it doesn’t look perfect; rustic is part of the charm! Bake this middle layer for another fifteen minutes. This helps the crust stand up to the juicy filling and gives your Triple Crust Peach Cobbler its signature texture.

Step 5: Add Remaining Filling and Butter

Carefully pour the rest of your peach filling over the baked middle crust, once again spreading it evenly. Dot with the remaining tablespoon of butter. This second layer of peaches ensures every bite is brimming with sweet, spiced fruit.

Step 6: Top with Final Crust and Finish

Take your last pie crust and fit it over the top of the cobbler, pressing the edges together to seal in all that goodness. Use a sharp knife to cut a few slits so steam can escape. Brush the surface with beaten egg for a glossy, golden finish, and sprinkle with sugar if you love a little sparkle and crunch.

Step 7: Bake to Perfection

Slide your Triple Crust Peach Cobbler into the oven and bake for 40 to 45 minutes. The top will turn beautifully golden, and the filling will bubble up around the edges. Let it cool for at least thirty minutes before serving—this helps everything set and makes slicing much easier (even though it’s hard to wait!).

How to Serve Triple Crust Peach Cobbler

Garnishes

For a finishing touch, a scoop of vanilla ice cream or a generous dollop of whipped cream is pure heaven on warm Triple Crust Peach Cobbler. A sprinkle of cinnamon or toasted sliced almonds also adds a little extra magic and crunch.

Side Dishes

This cobbler is a showstopper all on its own, but if you’re planning a Southern-inspired feast, serve it after barbecue pulled pork, fried chicken, or a fresh garden salad. The sweet, spiced peaches are the perfect ending to a savory meal.

Creative Ways to Present

You can serve Triple Crust Peach Cobbler family-style straight from the baking dish or up the wow factor by scooping it into individual ramekins. For a fun twist, try layering squares of cobbler in parfait glasses with ice cream, or drizzle with caramel sauce for an indulgent touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Triple Crust Peach Cobbler (which is rare!), cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to four days—the crust stays surprisingly crisp, and the flavors deepen even more.

Freezing

Triple Crust Peach Cobbler freezes well, making it a great make-ahead dessert. Let it cool completely, then wrap the pan tightly in a double layer of foil, or portion slices into freezer-safe containers. It will keep for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place your cobbler in a 350°F oven until warmed through, about 20 minutes for a whole dish or 10 minutes for individual servings. You can also microwave single portions for a quick treat, though the oven best preserves that flaky crust.

FAQs

Can I use canned peaches instead of fresh or frozen?

Absolutely! Just be sure to drain the canned peaches well and consider reducing the sugar a bit since canned peaches are often packed in syrup. Your Triple Crust Peach Cobbler will still taste incredible.

Can I make this cobbler gluten-free?

Yes! Simply substitute gluten-free pie crusts and ensure your cornstarch is certified gluten-free. The filling is naturally gluten-free, so you’ll barely notice a difference in taste or texture.

What’s the best way to prevent a soggy bottom crust?

Pre-baking the bottom crust is key! Giving it that head start in the oven ensures it stays crisp under the juicy peach layers. Don’t skip this step—it makes all the difference in your Triple Crust Peach Cobbler.

Can I add other fruits to the filling?

Definitely! Try mixing in blueberries, blackberries, or even raspberries for a colorful twist. Just keep the total fruit amount to about eight cups so your cobbler bakes evenly.

How do I know when the cobbler is done baking?

The top should be deep golden brown and the filling should be bubbling up through the slits in the crust. If you’re unsure, you can insert a knife into the center—the filling should be thick and juicy, not watery.

Final Thoughts

If you’ve never tried a Triple Crust Peach Cobbler, you’re in for a true treat. This recipe brings together everything we love about classic cobbler—juicy fruit, warm spices, and, of course, that unbeatable trio of flaky crusts. Gather your peaches and give it a try; your friends and family will be begging for seconds!

Triple Crust Peach Cobbler Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Triple Crust Peach Cobbler is a luscious Southern-inspired dessert featuring layers of flaky pie crust and a rich, spiced peach filling. Perfect for summer or any time you crave warm, comforting baked fruit, it combines fresh or thawed frozen peaches with a hint of cinnamon and nutmeg, all encased in three golden crust layers. Serve warm with vanilla ice cream or whipped cream for a classic treat.

Ingredients

Scale

For the Filling:

8 cups sliced fresh or frozen peaches (thawed if frozen)
1 1/4 cups granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter

For the Crust Layers:

2 packages refrigerated pie crusts (4 crusts total)
1 egg, beaten (for egg wash)
1 tablespoon sugar (for sprinkling, optional)

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Instructions

Prepare the Peach Filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt. Mix well to blend all ingredients evenly and let the mixture sit for 10 minutes to allow flavors to meld and juices to release.
Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a deep 9×13-inch baking dish to prevent sticking.
Bake the Bottom Crust Layer: Roll out one pie crust and press it firmly into the bottom of the prepared baking dish. Bake this bottom crust layer for 10 minutes, or until it is lightly golden. Remove from the oven.
Add the First Half of the Filling and Second Crust: Pour half of the peach filling evenly over the baked bottom crust. Dot the filling with 1 tablespoon of unsalted butter. Roll out the second pie crust and carefully place it over the peach filling layer.
Bake the Middle Crust Layer: Bake this layered dish for another 15 minutes to partially set the filling and crust. Remove from the oven once done.
Add Remaining Filling and Final Crust: Pour the remaining peach filling over the middle crust layer. Dot with the remaining 1 tablespoon of butter. Roll out the final two pie crusts; place one as the top crust over the filling. Crimp the edges together to seal. Cut slits in the top crust for ventilation to allow steam to escape during baking.
Apply Egg Wash and Sugar: Brush the top crust with the beaten egg to achieve a shiny, golden finish. Sprinkle with sugar if desired to add a sweet crunch.
Bake to Finish: Bake the assembled cobbler for 40 to 45 minutes, or until the top crust is golden brown and the juices are bubbling through the slits. Keep an eye to avoid burning.
Cool and Serve: Remove the cobbler from the oven and let it cool for at least 30 minutes before slicing. Serve warm, ideally with vanilla ice cream or whipped cream for an extra indulgent touch.

Notes

For extra flavor, add a splash of vanilla or almond extract to the peach filling before assembling.
If using canned peaches, drain them thoroughly and reduce the sugar quantities slightly to avoid excess sweetness.
Serving the cobbler warm with vanilla ice cream or whipped cream enhances its richness and flavor.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American