Triple Crust Peach Cobbler

Here’s a Triple Crust Peach Cobbler recipe that’s buttery, golden, and absolutely loaded with flaky crust and juicy peach filling—perfect for crust lovers who think one layer just isn’t enough!

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🥧 Triple Crust Peach Cobbler

🍑 What It Is:

A Southern-style baked dessert with sweet peach filling nestled between three layers of buttery crust—one on the bottom, one in the middle, and one on top. It’s indulgent, nostalgic, and best served warm with ice cream.

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🧾 Ingredients:

For the Crust (makes 3 layers):

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tbsp ice water

Shortcut option: Use 2 boxes of refrigerated pie crusts (4 rounds) if you’re in a hurry.

For the Peach Filling:

• 6–8 cups sliced fresh, canned (drained), or frozen peaches

• ¾ to 1 cup sugar (adjust to sweetness of peaches)

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp lemon juice

• 2 tbsp cornstarch (or flour)

• 1 tsp vanilla extract

• 2 tbsp butter (for dotting)

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👩‍🍳 Instructions:

1. Make the Pie Crust:

1. In a large bowl, whisk flour, salt, and sugar.

2. Cut in butter with a pastry cutter or fork until crumbly.

3. Add ice water 1 tbsp at a time, just until dough comes together.

4. Divide into 3 balls, flatten into disks, wrap, and chill for 30 minutes.

2. Prepare the Peach Filling:

1. In a large bowl, mix peaches with sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch.

2. Let sit while you roll the dough.

3. Roll Out Crusts:

• Roll out two of the dough disks into 9×13-inch rectangles (or to fit your baking dish).

• Roll out the third one for the top—this can be full coverage, a lattice, or rustic strips.

4. Assemble:

1. Preheat oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish.

3. Place the first crust on the bottom of the dish.

4. Add half the peach filling.

5. Add the second crust, then the rest of the filling.

6. Top with the third crust. Seal edges, and cut vents or create a lattice top.

7. Dot with butter, sprinkle with sugar if desired.

5. Bake:

• Bake uncovered for 45–55 minutes, until golden brown and bubbly.

• If top browns too quickly, loosely tent with foil.

6. Cool & Serve:

• Let sit at least 20 minutes to set up.

• Serve warm with vanilla ice cream or whipped cream.

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🔁 Tips & Variations:

• Want a shortcut? Use store-bought crusts or puff pastry.

• Add a splash of bourbon or almond extract to the peaches for depth.

• Use brown sugar for a caramelized flavor twist.

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Would you like a mini version, or a cast-iron skillet cobbler version with caramelized edges?