Triple Crust Peach Cobbler

Triple Crust Peach Cobbler Recipe

Ingredients:

Crust:

• 3 pre-made pie crusts (store-bought or homemade)

Filling:

• 6-8 fresh peaches (about 4 cups sliced)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• Pinch of salt

Topping:

• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Peaches:
   • Peel and slice the peaches, then place them in a large mixing bowl.
   • Add the granulated sugar, brown sugar, melted butter, ground cinnamon, ground nutmeg, vanilla extract, cornstarch, lemon juice, and a pinch of salt to the peaches.
   • Stir gently to combine, ensuring the peaches are well-coated with the mixture.
3. Assemble the Cobbler:
   • Roll out one of the pie crusts and place it at the bottom of a 9×13 inch baking dish, ensuring it covers the entire bottom.
   • Pour half of the peach mixture over the crust.
   • Roll out the second pie crust and place it over the peach mixture. Press down lightly to adhere.
   • Pour the remaining peach mixture over the second crust.
   • Roll out the third pie crust and place it on top of the peach mixture.
4. Prepare the Topping:
   • In a small bowl, mix together 1/4 cup granulated sugar and 1/2 teaspoon ground cinnamon.
   • Sprinkle this mixture evenly over the top pie crust.
5. Bake the Cobbler:
   • Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the crust starts to brown too quickly, you can cover it loosely with aluminum foil for the remainder of the baking time.
6. Cool and Serve:
   • Remove the cobbler from the oven and let it cool for about 15-20 minutes before serving.
   • Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

• To peel the peaches easily, blanch them in boiling water for 30 seconds, then transfer them to an ice water bath. The skins should slip off easily.
• You can use frozen or canned peaches if fresh ones are not available. If using canned, drain them well; if using frozen, thaw and drain any excess liquid.
• Adjust the sugar to taste, depending on the sweetness of your peaches.

Enjoy your homemade triple crust peach cobbler!