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Triple Crust Peach Cobbler

Triple Crust Peach Cobbler
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Triple Crust Peach Cobbler is a homemade dessert featuring three layers of flaky, buttery crust enveloping a sweet, juicy peach filling spiced with cinnamon and nutmeg. This dessert offers a perfect balance of crisp, tender, and fruity flavors, ideal for family gatherings, seasonal celebrations, or cozy nights in.

Ingredients

Scale

Peach Filling

  • 6–8 ripe fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Triple Crust Dough

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6–8 tablespoons ice cold water

Finishing

  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Prepare the Peach Filling: Peel and slice the peaches into even pieces. In a large bowl, toss peaches with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix well and set aside to allow juices to develop.
  2. Make the Triple Crust Dough: In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add cold cubed butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs. Gradually add ice cold water, 1 tablespoon at a time, mixing gently until dough just comes together. Divide dough into three equal balls, wrap one in plastic wrap, and refrigerate.
  3. Assemble Bottom and Middle Crust Layers: Roll out one dough ball on a floured surface and fit it into a greased baking dish as the bottom crust. Evenly spoon half of the peach filling over the crust. Roll out the second dough ball and gently lay it over the peach layer. Spread the remaining peach filling on top of the middle crust.
  4. Complete with Top Crust and Seal: Roll out the final dough ball and place it over the top layer of peaches. Press the edges of all three crust layers firmly together to seal, trim excess dough, and cut small slits on the top crust to vent steam.
  5. Prepare for Baking: Brush the top crust with beaten egg wash for a golden shiny finish. Sprinkle granulated sugar on top for sparkle.
  6. Bake: Preheat oven to 375°F (190°C). Bake the cobbler for 45 to 55 minutes until the crust is golden brown and the filling is bubbling. Remove from oven and let cool slightly before serving.

Notes

  • Use chilled ingredients to ensure flaky crust layers.
  • Do not overmix dough to maintain tender texture.
  • Taste peaches before adding sugar and adjust sweetness as needed.
  • Allow cobbler to cool for at least 15 minutes for filling to thicken properly.
  • Cover edges with foil if crust browns too quickly while baking.

Nutrition

Keywords: peach cobbler, triple crust, homemade dessert, flaky crust, baked peaches, peach dessert, easy peach cobbler, fruit cobbler

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