Triple Crust Peach Cobbler – A Peach Lover’s Dream With Buttery Crust in Every Bite!
This cobbler is not your average peach dessert – it’s packed with juicy peaches and layered with rich, golden crust three times over. Each bite delivers that perfect balance of tender fruit and flaky pastry, making it irresistible warm with a scoop of vanilla ice cream.
I remember my grandma used to make this cobbler in a cast iron skillet. She’d roll the crust by hand and layer it like a masterpiece. It was always the first dessert to vanish during Sunday suppers – and for good reason.
Ingredients:
- 2 cans (29 oz each) sliced peaches in syrup, undrained
- 1 cup sugar (adjust to taste if peaches are very sweet)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (1 stick) butter, cut into pieces
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ¾ cup cold butter (for crust)
- ½ cup ice water (add more if needed)
- 1 egg + 1 tbsp water (for egg wash, optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine peaches (with syrup), sugar, cinnamon, and nutmeg. Bring to a gentle simmer for 10 minutes.
- In a bowl, mix flour, salt, and baking powder. Cut in cold butter until crumbly. Add ice water slowly, mixing just until a dough forms.
- Divide the dough into three parts. Roll out the first portion and place it in the bottom of a greased 9×13-inch baking dish. Bake for 12 minutes until lightly golden.
- Pour half the peach mixture over the baked crust. Roll out the second dough portion and lay it over the peaches. Bake again for 12–15 minutes.
- Add the remaining peach filling, then top with the final layer of crust. Brush with egg wash if desired.
- Bake 25–30 minutes more until golden brown and bubbling.
- Let it cool slightly before serving. Serve warm with ice cream or whipped cream.
Nutrition Facts (Per Serving – serves 10)
| Calories | 430 kcal |
| Fat | 20 g |
| Carbs | 60 g |
| Protein | 5 g |
| Sodium | 320 mg |
| Sugar | 32 g |
Printable Recipe Summary
| Triple Crust Peach Cobbler | |
|---|---|
| Ingredients | Peaches, sugar, cinnamon, nutmeg, flour, butter, baking powder, salt, egg |
| Instructions | Layer baked crust, peach filling, and more crust for a rich, triple-layer cobbler |
FAQs
Q: Can I use fresh peaches instead of canned?
Yes, about 8 cups of peeled and sliced fresh peaches work great. Simmer them with sugar and a bit of water before layering.
Q: Can I make the crust ahead of time?
Absolutely. You can prepare and refrigerate the dough up to 2 days in advance.
Q: What’s the best way to store leftovers?
Store covered in the fridge for up to 3 days. Reheat in the oven at 300°F for best texture.
Q: Can I freeze it?
Yes! Freeze fully baked and cooled cobbler for up to 2 months. Thaw and reheat before serving.
