Description
This Triple Crust Peach Cobbler is a delightful dessert featuring ripe, juicy peaches layered between three flaky pie crusts. Enhanced with warm spices like cinnamon and nutmeg, and finished with a golden buttery crust topped with a sweet egg wash and optional turbinado sugar, this cobbler bakes to perfection in just under an hour. Serve warm with vanilla ice cream or whipped cream for the ultimate comforting treat.
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
Pie Crust & Toppings
- 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 and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Peach Filling: In a large bowl, combine the sliced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir well until all peach slices are evenly coated with the mixture.
- First Pie Crust Layer: Roll out the first pie crust and place it into the prepared baking dish. Trim any excess dough hanging over the edges.
- Layer Peach Filling and Second Crust: Spread half of the peach mixture evenly over the first crust, then cover with the second pie crust. Trim the edges and lightly seal the seam to secure the layers.
- Add Remaining Peach Filling: Spread the remaining peach mixture evenly over the second crust.
- Top with Final Crust: Place the third pie crust over the peach filling. Seal the edges by pressing down gently and cut small slits in the top crust to allow steam to escape during baking.
- Apply Butter and Egg Wash: Brush the entire top crust with melted unsalted butter followed by the beaten egg wash. Sprinkle turbinado sugar over the crust if you desire a sweet, crunchy finish.
- Bake the Cobbler: Bake the assembled cobbler in the preheated oven for 40-45 minutes or until the crust turns golden brown and the peach filling is bubbling through the slits on top.
- Cool and Serve: Let the cobbler cool slightly before serving. Enjoy it warm paired with vanilla ice cream or freshly whipped cream for an extra indulgent experience.
Notes
- Using fresh, ripe peaches enhances the natural sweetness and texture of the cobbler filling.
- If fresh peaches are not available, thawed frozen peaches can be substituted but may release more liquid, so you might need slightly less lemon juice.
- Pre-made pie crusts save time but homemade crusts add a personal touch and superior flakiness.
- Cutting slits in the top crust is essential to prevent sogginess by letting steam escape during baking.
- For a dairy-free version, use a vegan butter and substitute the egg wash with a plant-based milk or omit it entirely.
- The cobbler is best served warm but can be stored covered in the refrigerator for up to 3 days.
- Adding a scoop of vanilla ice cream melts delightfully into the warm peach filling for a classic pairing.
