Ingredients
For the Peach Filling:
• 8 cups fresh or frozen sliced peaches (peeled if fresh)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup cornstarch (or flour)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 tbsp unsalted butter (cut into small pieces)
For the Crust (You’ll need 3 layers):
You can use:
• Store-bought pie crusts (3 rounds)
or
• Homemade pie crust dough (triple batch):
• 3 cups all-purpose flour
• 1 1/2 cups unsalted butter (cold and cubed)
• 6–8 tbsp ice water
• 1 tsp salt
• 1 tsp sugar (optional)
Topping (Optional but recommended):
• 2 tbsp melted butter
• 2 tbsp sugar + 1/2 tsp cinnamon (for sprinkling)
Instructions
Step 1: Prepare the Peach Filling
• In a large bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt.
• Mix well until the peaches are fully coated and the mixture starts to look syrupy.
• Set aside to let the juices develop while you prepare the crust.
Step 2: Prepare the Crust
If homemade:
• In a large bowl, whisk together flour, salt, and sugar.
• Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
• Divide the dough into 3 equal balls. Wrap and chill for 20–30 minutes.
Step 3: Assemble the First Layer (Base Crust)
• Preheat oven to 375°F (190°C).
• Roll out one crust and press it into the bottom of a greased 9×13-inch baking dish.
• Prick it lightly with a fork.
• Pre-bake the base crust for 8–10 minutes to keep it firm during baking.
Step 4: Add the Second Crust Layer (Middle Crust)
• Once the base crust is slightly cooled, spoon half of the peach mixture over it.
• Roll out the second crust and cut it into strips or squares.
• Lay the crust pieces on top of the peaches like a patchwork or lattice.
• Spoon the remaining peach mixture on top of this middle crust.
Step 5: Add the Final Crust Layer (Top Crust)
• Roll out the final dough and lay it over the entire cobbler.
• You can leave it as one sheet, make a full lattice, or cut it into rustic strips.
• Brush the top crust with melted butter, then sprinkle with the cinnamon-sugar mixture for a golden, sweet crunch.
Step 6: Bake the Cobbler
• Bake uncovered for 45–55 minutes, or until the top is golden brown and the filling is bubbling at the edges.
• If the top is browning too fast, loosely tent with foil halfway through.
Step 7: Cool & Serve
• Let the cobbler rest for 15–20 minutes before serving—this allows the filling to set.
• Serve warm with vanilla ice cream or a dollop of whipped cream for the full Southern experience.
Final Thoughts:
The Triple Crust Peach Cobbler is a dessert lover’s dream. With layers of flaky crust hugging spiced peaches and just the right amount of sweetness, each bite delivers comfort and nostalgia. Whether you’re celebrating a holiday or simply craving something special, this cobbler is guaranteed to steal the spotlight.