Description
This Triple Crust Peach Cobbler is a delightful dessert featuring layers of juicy, spiced peaches sandwiched between three buttery, flaky pie crusts. With cinnamon, nutmeg, and a hint of lemon juice enhancing the natural sweetness of the peaches, this cobbler bakes to golden perfection, making it a perfect treat for any occasion.
Ingredients
Scale
Peach Filling
- 6 large peaches, peeled, pitted, and sliced
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Crust and Topping
- 3 pre-made pie crusts (or homemade)
- 4 tbsp unsalted butter, melted
- 1 egg, beaten (for egg wash)
- 2 tbsp turbinado sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare Peach Mixture: In a large bowl, combine the peeled and sliced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir well to evenly coat the peaches with the spices and thickeners.
- Layer the First Crust: Roll out the first pie crust and place it at the bottom of the prepared baking dish, trimming any excess dough around the edges.
- Add First Peach Layer and Second Crust: Spoon half of the peach mixture evenly over the first crust. Then, carefully cover with the second pie crust, trim the edges, and lightly seal the edges together to encase the filling slightly.
- Add Second Peach Layer: Spread the remaining peach mixture over the second crust in an even layer.
- Top with Third Crust: Place the third pie crust on top of the peach layer. Seal the edges well to secure all layers and cut small slits in the top crust to allow steam to escape during baking.
- Apply Butter and Egg Wash: Brush the top crust with melted unsalted butter followed by the beaten egg wash. This will create a glossy, golden finish. Optionally, sprinkle with turbinado sugar for added crunch and sweetness.
- Bake the Cobbler: Bake in the preheated oven for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly and cooked through.
- Cool and Serve: Allow the cobbler to cool slightly before serving to help the filling set. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent experience.
Notes
- Use ripe but firm peaches to maintain texture during baking.
- If fresh peaches are not available, frozen peaches can be used; just thaw and drain excess liquid before mixing.
- For a gluten-free version, substitute pie crusts with a gluten-free alternative.
- The egg wash contributes to a beautiful golden crust but can be omitted or substituted with milk for a dairy-free option.
- Adjust sugar quantities according to peach sweetness and personal taste.
