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Triple Crust Peach Cobbler
There’s something timeless about the warm, comforting sweetness of peach cobbler. This triple crust version turns up the indulgence with layers of buttery.
flaky crust hugging syrupy peaches spiced to perfection. Whether you’re sharing with family or indulging in a sweet solo moment, this dessert hits the mark.
Perfect for holidays, cookouts, or whenever you’re craving a true Southern classic, this cobbler combines ease with bold flavor.
With pantry-friendly ingredients and a few simple steps, you’ll have a crowd-pleaser that looks as good as it tastes.
Ingredients
Triple Crust Peach Cobbler
Ingredients
3 Packages (11 ounces each) Betty Crocker™️ pie crust mix
1 cold water cup
1 1/2 sugar cups
3/4 cup melted butter or ghee
2 teaspoons ground nutmeg
2 teaspoon ground cinnamon
2 Vanilla teaspoons
2 Small spoons of lemon extract
2 cans (29 ounces each) chopped peaches in syrup, undrained
Instructions
Begin by preparing the pie crust mix according to the package directions, substituting cold water as indicated.
Combine all three packages into one large batch of dough, then divide into three equal parts. These will form your base, middle, and top crust layers.
Roll out the first portion of dough and press it into a large greased baking dish. This forms the sturdy base layer, which will soak up peach juices while holding everything together.
In a separate bowl, mix the sugar, melted butter, nutmeg, cinnamon, vanilla extract, and lemon extract until smooth and well combined. Pour in the undrained peaches and stir gently to combine everything.
Pour half of the peach filling over the base crust. Spread it evenly using a spoon or spatula. This will be your first fruit layer, full of syrupy, spiced flavor.
Roll out the second crust and place it on top of the peach layer. It doesn’t have to be perfect – rustic is beautiful in cobblers.
Pierce it a few times with a fork to allow steam to escape during baking.
Add the remaining peach mixture over the middle crust, spreading it evenly to the edges.
Then roll out and place the final crust on top. Again, you can poke a few holes or cut small slits to help with air flow.
Bake the cobbler in a preheated oven at 375°F until the crust is golden brown and the filling is bubbling around the edges. Let it cool slightly before serving so the juices can thicken into a perfect syrup.
How to Make
Start by gathering all your ingredients and preheating your oven. This recipe comes together smoothly when everything is ready to go.
Follow the pie crust mix instructions carefully, ensuring your dough is cold and not overworked. A light touch will help you get that perfectly flaky crust.
While the crust is chilling, take time to prepare the peach filling. The balance of sweet syrup, warm spices, and citrusy lemon extract makes this filling shine.
Make sure to grease your baking dish well to prevent sticking and help the bottom crust cook evenly. A glass or ceramic dish works best for distributing heat.
Rolling the dough evenly is important. If you don’t have a rolling pin, use a wine bottle or any smooth cylindrical object to get an even layer.
Layering is key in this triple crust cobbler. Take your time to smooth each layer so that every bite gives a mix of flaky crust and juicy peaches.
Let the cobbler rest before serving. As tempting as it is to dive in, cooling helps the filling set and makes for neater servings.
Variations
Try swapping the peaches for a mix of peaches and berries to add a pop of color and tartness to the dessert.
Use fresh or frozen peaches instead of canned if they’re in season. Just add extra sugar and a bit of water to mimic the syrup.
For a more caramelized flavor, use brown sugar in place of white sugar, and consider adding a splash of bourbon or rum to the filling.
Make it dairy-free by using vegan butter or coconut oil in place of ghee or butter. The flavor will still be rich and satisfying.
Add a handful of chopped pecans or walnuts to the filling for a nutty crunch that complements the soft fruit and crust.
Spice it up with ginger or cardamom for a twist on the traditional flavor profile.
Top with a sugar and cinnamon mix before baking for an extra sweet and crunchy finish on the upper crust.
Tips
Keep your pie crust dough cold until you’re ready to roll it out. This helps prevent shrinkage and ensures flakiness.
If your crust starts to brown too quickly in the oven, cover it loosely with foil for the remainder of the baking time.
Don’t drain the peaches – the syrup helps create that luscious, sticky cobbler filling that everyone loves.
Make sure to evenly distribute the spices so you don’t get overpowering bites of nutmeg or cinnamon in one spot.
This cobbler tastes even better the next day as the flavors continue to meld together overnight in the fridge.
Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.
Store leftovers covered in the fridge and reheat individual servings in the microwave or oven for best results.
Conclusion
Triple Crust Peach Cobbler is a rich, soulful dessert that brings layers of love and flavor to the table. The flaky crusts paired with tender, spiced peaches create a harmony that’s truly unforgettable.
Whether you’re making it for a special occasion or just to satisfy a craving, this cobbler is sure to become a favorite. Every bite tells a story of tradition, comfort, and sweetness.
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