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)
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
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
