Triple Crust Peach Cobbler Recipe

Triple crust peach cobbler is a heavenly dessert that stands out with its layers of tender, buttery crust and sweet, juicy peaches. Perfect for summer gatherings or a cozy fall dessert, this recipe is both nostalgic and delicious. This cobbler has a unique twist with an extra layer of crust baked inside, creating a rich and satisfying texture. Let’s dive into how to make this show-stopping dessert step by step.

Ingredients

For the Cobbler:

• 6-8 fresh peaches, peeled and sliced (or 2 large cans of peaches in light syrup, drained)
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp cornstarch (for thickening)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ¼ cup unsalted butter, melted

For the Crust:

• 3 store-bought pie crusts (or homemade if you prefer)
• 2 tbsp melted butter for brushing
• Optional: coarse sugar for sprinkling

Equipment Needed:

• 9×13-inch baking dish
• Mixing bowl
• Pastry brush
• Saucepan
• Whisk or wooden spoon

Step-by-Step Instructions

Step 1: Prepare the Peaches

• Fresh Peaches: If using fresh peaches, bring a pot of water to a boil and blanch the peaches for 30 seconds. Transfer them to an ice bath to cool, then peel, pit, and slice.
• Canned Peaches: Drain the syrup and pat the peaches dry to remove excess moisture.

Step 2: Make the Peach Filling

• In a large bowl, combine the peach slices, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract.
• Toss gently until the peaches are well-coated. Let the mixture sit for about 10 minutes to allow the juices to combine.

Step 3: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 4: Prepare the First Crust Layer

• Roll out one pie crust and press it into the bottom of a greased 9×13-inch baking dish. Ensure it covers the bottom completely.
• Bake this bottom layer for about 10 minutes or until slightly golden. This step helps keep the bottom crust from becoming soggy later.

Step 5: Add the Peach Mixture

• Spoon half of the peach filling over the pre-baked crust, spreading it evenly.

Step 6: Layer the Middle Crust

• Roll out the second pie crust and place it over the peach filling. Brush lightly with some melted butter and make a few small slits to allow steam to escape.

Step 7: Add the Final Layer of Peaches

• Pour the remaining peach mixture over the middle crust, spreading evenly.

Step 8: Top with the Final Crust

• Roll out the third crust and lay it over the top of the peaches. Pinch the edges or crimp them to seal. Brush with melted butter and sprinkle with coarse sugar for a beautiful golden finish.

Step 9: Bake

• Place the cobbler in the oven and bake for 40-45 minutes or until the top is golden brown and the filling is bubbly.
• If the crust starts browning too quickly, cover it loosely with foil.

Step 10: Cool and Serve

• Let the cobbler cool for at least 15-20 minutes before serving to allow the filling to set.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving and Storage Tips

• Serving: This cobbler is best served warm but can also be enjoyed at room temperature. Pair it with vanilla ice cream for an extra indulgent experience.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) for about 10 minutes or until warmed through.
• Freezing: To freeze, let the cobbler cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

• Thickening Tip: Cornstarch ensures the filling thickens and doesn’t become too runny. You can also use tapioca starch or flour if needed.
• Crust Variations: Feel free to use a lattice design for the top crust for an elegant touch.
• Peach Sweetness: If your peaches are especially sweet, you can reduce the amount of sugar by ¼ cup.

Tips from Well-Known Chefs

• Ina Garten: Adds a pinch of salt to her pie crusts to balance the sweetness of the filling.
• Martha Stewart: Recommends using a combination of cinnamon and cardamom for a unique flavor twist.
• Alton Brown: Suggests using a baking stone in the oven to promote even baking and prevent a soggy bottom.

Frequently Asked Questions

Q1: Can I use frozen peaches for this recipe?
Yes, frozen peaches work well. Thaw and drain them before use to avoid excess liquid in your filling.

Q2: What if I don’t have store-bought pie crust?
You can make a simple homemade pie crust using flour, butter, salt, and water. Chill it for at least 30 minutes before rolling out.

Q3: Can I add other fruits to the cobbler?
Absolutely! Mixing in a handful of raspberries or blueberries with the peaches adds a delightful tartness.

Q4: What’s the best way to peel fresh peaches?
Blanching peaches in boiling water for 30 seconds and then transferring them to an ice bath makes peeling much easier.

Q5: How do I keep the top crust from over-browning?
Cover the top loosely with aluminum foil halfway through baking if it starts to brown too quickly.

Q6: Can I make this cobbler gluten-free?
Yes, use gluten-free pie crusts and substitute the cornstarch with arrowroot powder or a gluten-free flour blend.

Q7: How do I make the crust extra flaky?
Use very cold butter and work quickly when handling the dough to ensure it stays flaky. You can also chill the crust in the freezer for 10 minutes before baking.

Q8: What should I do if my filling is too runny?
Add an extra tablespoon of cornstarch to the filling mixture or let it simmer on the stovetop for a few minutes to reduce excess liquid.

Q9: Can I make this dish vegan?
Yes, use dairy-free butter and a vegan pie crust to adapt this recipe.

Q10: What’s the best way to cut the cobbler without making a mess?
Allow it to cool for at least 20 minutes before cutting to help the filling set and avoid it spilling out too much.

Enjoy this triple crust peach cobbler at your next gathering or as a comforting treat any time of year. With its rich layers and burst of peach flavor, it’s sure to impress!