Triple Crust Peach Cobbler Dessert
A decadent Southern-inspired dessert, this Triple Crust Peach Cobbler boasts layers of flaky, buttery pastry encasing a luscious, syrupy peach filling infused with warm spices. The triple-layer crust delivers both texture and richness, making it an irresistible companion to a scoop of vanilla ice cream.
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Servings: 6
Ingredients
For the Fruit Filling:
- 8 cups of ripe peach slices peeled (fresh preferred or drained canned)
- 2 tablespoons of cornstarch for thickening
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of freshly squeezed lemon juice
- ½ cup of firmly packed light brown sugar
- ¼ teaspoon of ground nutmeg
- 4 tablespoons of unsalted butter cut into small chunks
- 1 ½ cups of granulated white sugar
- 1 teaspoon of ground cinnamon
For the Pastry Layers:
- 3 pre-made pie crusts store-bought or homemade
- 2 tablespoons of melted unsalted butter for brushing
- 2 tablespoons of white sugar for sprinkling over the top
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large 9x13-inch baking dish or a deep cast iron skillet to prepare it for layering.
- In a spacious bowl, combine the sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Gently stir until the fruit is evenly coated and a syrup begins to form.
- Roll out one of the pie crusts to fit the bottom of your prepared baking dish. Lay it flat and press gently into the base. Use a pastry brush to apply a thin coating of melted butter.
- Spoon half of the prepared peach mixture over the crust. Distribute several pieces of butter over the surface of the fruit.
- Unroll the second pie crust and lay it over the fruit. Don't worry about a perfect fit—uneven edges are fine. Brush with more melted butter and lightly scatter granulated sugar over the top.
- Add the remaining peach mixture on top of the second crust. Once again, place small cubes of butter evenly across the fruit layer.
- Position the third pie crust on top of the cobbler. Cut small vents or decorative shapes into the dough to allow steam to escape. Finish with a brush of melted butter and a dusting of granulated sugar.
- Place the dish uncovered in the oven and bake for 50 to 55 minutes, or until the top crust is deeply golden and the filling is visibly bubbling at the edges.
- Once removed from the oven, allow the cobbler to sit undisturbed for at least 15 minutes. This helps the filling set slightly. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.