Triple crust peach cobbler has been my go-to dessert for years, a true showstopper that always disappears fast. I remember my mom making this for summer barbecues, the sweet aroma of baked peaches and buttery crust filling our backyard. It’s more than just a dessert; it’s a memory maker! This easy triple crust peach cobbler is surprisingly simple to whip up, making it perfect for weeknights or when you need a crowd-pleasing treat. You’ll love the layers of flaky pastry embracing a warm, spiced peach filling. Get ready to create your own delicious memories with this truly homemade triple crust peach cobbler. Let’s get cooking!
Why You’ll Love This Triple Crust Peach Cobbler
This dessert is a winner for so many reasons:
- Incredible Taste: The combination of sweet, spiced peaches and three layers of buttery, flaky crust is simply divine.
- Quick Prep Time: With just 15 minutes of prep, you can have this dessert ready for the oven in no time.
- Budget-Friendly: Using canned peaches and store-bought pie crust makes this a delicious treat that won’t break the bank.
- Family Favorite: Kids and adults alike adore this classic American dessert, making it perfect for any family gathering.
- Perfectly Flaky: Achieve that sought-after texture with this flaky triple crust peach cobbler recipe.
- Wonderfully Moist: You’ll end up with a wonderfully moist triple crust peach cobbler thanks to the juicy peach filling.
- Impressive Presentation: This dessert looks as good as it tastes, perfect for potlucks and special occasions.
Ingredients for Homemade Triple Crust Peach Cobbler
Making this incredible peach cobbler with three crusts is easier than you think with these simple ingredients. The combination of sweet peaches and buttery crusts creates a dessert that’s truly special.
- 6 cans (15 ounces each) Del Monte Peaches – drained, but reserve 1/2 cup of the juice for the filling
- 3 boxes refrigerated pie crust (2 crusts per box) – this gives us our signature triple layer effect
- 2 sticks (1 cup) unsalted butter – melted, this forms the base for the bottom crust
- 1 1/2 cups granulated sugar – for sweetening the peach filling
- 1/2 cup granulated sugar – reserved for the topping
- 1 tablespoon vanilla extract – enhances the peach flavor
- 1 tablespoon ground cinnamon, plus extra for topping – a warm spice that pairs perfectly with peaches
- 1 tablespoon cornstarch – to thicken the juicy peach filling
- 3 tablespoons cold water – mixed with cornstarch to create a slurry
- A pinch of salt – balances the sweetness
- 1 large egg – beaten with water for an egg wash
- 1 teaspoon water – for the egg wash
How to Make Triple Crust Peach Cobbler
Making this triple crust peach cobbler recipe is a delightful process that results in a truly show-stopping dessert. Don’t worry if it seems a little involved; each step is straightforward and leads to that incredible flavor and texture you’re after.
- Step 1: Preheat your oven to 350°F (175°C). Take your 9×13 inch baking dish and place the 2 sticks of butter inside. Pop it into the preheating oven for about 5 minutes, just until the butter is completely melted. Keep an eye on it so it doesn’t brown!
- Step 2: While the butter melts, drain your 6 cans of peaches. Make sure to reserve about 1/2 cup of the peach juice – this is precious for the filling’s moisture and flavor.
- Step 3: In a large bowl, gently combine the drained peaches with 1 1/2 cups of white sugar, 1 tablespoon vanilla extract, 1 tablespoon cinnamon, and a pinch of salt. Stir carefully so you don’t break up the peach slices too much.
- Step 4: In a small bowl, whisk together the 1 tablespoon cornstarch and 3 tablespoons water until it’s smooth and there are no lumps. This slurry will thicken our juicy peach filling beautifully. Stir this mixture into the peach bowl.
- Step 5: Carefully remove the hot baking dish from the oven. Unroll 2 of the refrigerated pie crusts and lay them into the melted butter. They will overlap slightly in the middle. This forms the base of our delicious peach cobbler with three crusts.
- Step 6: Pour the peach mixture evenly over the bottom crusts in the baking dish. Spread it out so you have a nice, even layer of fruit ready for the next crust.
- Step 7: Unroll 2 more pie crusts and place them right on top of the peaches. Repeat this process one more time with the final 2 pie crusts, creating your signature triple layer effect.
- Step 8: In another small bowl, beat the 1 large egg with 1 teaspoon water. This egg wash will give the top crust a gorgeous golden sheen.
- Step 9: Brush the egg wash evenly over the entire top crust. Immediately sprinkle the remaining 1/2 cup of white sugar and a light dusting of extra cinnamon over the top. This creates a lovely sweet, crunchy topping.
- Step 10: Bake for 45-50 minutes, or until the crust is a deep golden brown and you can see the peach filling bubbling enticingly around the edges. The aroma filling your kitchen will be absolutely amazing. This is how you make triple crust peach cobbler!
- Step 11: Once baked, let this simple triple crust peach cobbler recipe cool on a wire rack for at least 20 minutes. This crucial step allows the filling to thicken properly, ensuring it sets up beautifully for serving.
Pro Tips for the Best Triple Crust Peach Cobbler
Elevating your cobbler game is easy with these insider tips. Following these will ensure your dessert is a showstopper every time you make this classic treat.
- Always use good quality canned peaches; they tend to be softer and more consistent than fresh, which can vary wildly.
- Don’t skip the egg wash! It’s what gives the top crust that beautiful, bakery-worthy golden-brown color.
- Allowing the cobbler to rest after baking is crucial for the filling to set properly. Patience really is a virtue here!
- If your peaches seem a bit tart, a small splash of extra sugar in the filling can easily balance it out.
What’s the secret to perfect triple crust peach cobbler?
The magic lies in the layers and the melted butter base. Using refrigerated pie crusts creates distinct, flaky layers, and melting the butter in the baking dish before adding the crusts gives it that incredible crispiness. This technique truly makes it the best triple crust peach cobbler.
Can I make triple crust peach cobbler ahead of time?
Yes, you can assemble the cobbler up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. You’ll want to add an extra 5-10 minutes to the baking time since it will be cold from the fridge. For more tips on making desserts ahead, check out these last recipes.
How do I avoid common mistakes with triple crust peach cobbler?
A common pitfall is an unset filling; ensure you use the cornstarch slurry and let the cobbler rest after baking. Also, avoid overworking the dough if using homemade crusts, as this can make it tough. For store-bought, don’t let it get too warm before placing it in the pan. For more information on baking techniques, you can consult resources on baking.
Best Ways to Serve Triple Crust Peach Cobbler
This stunning dessert is amazing served warm, straight from the oven. It’s a classic for a reason, and pairing it with the right accompaniments truly elevates the experience. Imagine a scoop of cool, creamy vanilla bean ice cream melting into the warm, spiced peaches and flaky crust – pure bliss!
For a truly authentic experience, consider serving this southern peach cobbler three crust with a dollop of freshly whipped cream or a drizzle of sweetened condensed milk. A side of sharp cheddar cheese is also a traditional Southern pairing that offers a delightful sweet and savory contrast. It’s perfect for any occasion, from casual family dinners to more formal gatherings. You can learn more about the history of cobblers and similar desserts on our homepage.
Nutrition Facts for Triple Crust Peach Cobbler
Per serving (this recipe yields 8 servings):
- Calories: 450
- Fat: 22g
- Saturated Fat: 10g
- Protein: 4g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 45g
- Sodium: 380mg
Nutritional values are estimates and may vary based on specific ingredients used. For more details on nutritional information, please refer to our privacy policy.
How to Store and Reheat Triple Crust Peach Cobbler
Leftover triple layer peach cobbler is a treat that keeps giving! Once your delicious dessert has cooled completely – and I mean *completely* – it’s time to think about storage. This helps prevent sogginess and ensures the best texture when you’re ready for another slice.
For refrigeration, store any remaining cobbler in an airtight container. It will stay wonderfully fresh in the fridge for about 3 to 4 days. If you find yourself with a bit too much to finish in that time, don’t worry! You can also freeze this delightful dessert. Wrap it tightly in plastic wrap, then in aluminum foil, and it will keep well in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating. For questions about data handling, see our GDPR information.
To reheat, you have a few options. For a single serving, a quick zap in the microwave for 30-60 seconds usually does the trick. If you want to recapture that fresh-baked crispiness, gently warm it in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. This method is perfect for bringing back that lovely flaky texture.
Frequently Asked Questions About Triple Crust Peach Cobbler
What is triple crust peach cobbler?
Triple crust peach cobbler is a delightful dessert featuring distinct layers of buttery, flaky pie crust enveloping a sweet, spiced peach filling. Unlike a traditional cobbler with a biscuit or crumble topping, this version uses multiple layers of standard pie crust to create a unique texture and presentation. It’s a decadent twist on a beloved classic, offering a rich, satisfying bite with every spoonful.
Is this recipe a peach cobbler with three crusts or a triple layer peach cobbler?
Yes, exactly! This is a true peach cobbler with three crusts. We use three separate layers of refrigerated pie crust, stacked one on top of the other, with the peach filling in between. This creates those wonderful, distinct layers that make this dessert so special and visually appealing. It’s a fantastic way to enjoy a classic triple layer peach cobbler.
Can I use fresh peaches instead of canned for my triple crust peach cobbler?
You certainly can! If using fresh peaches, you’ll need about 6-7 cups, peeled and sliced. They might release more juice than canned, so you may need to increase the cornstarch slightly to ensure your filling sets up properly. The flavor will be wonderfully fresh, though canned peaches offer a consistent sweetness and texture that’s hard to beat for ease. For more on fruit preparation, you might find information on fruit helpful.
Why is my triple crust peach cobbler not setting properly?
If your triple crust peach cobbler isn’t setting, it’s usually due to insufficient thickening or not allowing it enough time to cool. Make sure you used the cornstarch slurry as directed and that it was fully incorporated into the peach filling. Also, be patient! Letting the cobbler cool for at least 20-30 minutes after baking is crucial for the juices to thicken and set. If it’s still too runny, a bit more cornstarch mixed with cold water and briefly heated can help salvage it.
Variations of Triple Crust Peach Cobbler You Can Try
While this recipe is fantastic as is, there are so many delightful ways to customize your cobbler! Feel free to experiment with these ideas to create your own signature dessert.
- Dietary Adjustments: For a dairy-free version, swap the butter for vegan butter sticks and use a plant-based milk for the egg wash (though the egg wash is optional if you’re not concerned about browning). You can also use gluten-free pie crusts to make this a gluten-free treat.
- Flavor Boosts: Add a splash of bourbon or peach schnapps to the peach filling for an adult-friendly kick. A bit of almond extract alongside the vanilla can also add a lovely depth of flavor, reminiscent of an old fashioned triple crust peach cobbler.
- Topping Twists: Instead of a third pie crust, try a streusel topping! Combine flour, sugar, butter, and cinnamon for a delightful triple crust peach cobbler with crumble topping. Another idea is to use a biscuit topping for a different texture altogether.
- Cooking Method: This recipe is perfect for a Dutch oven! Simply follow the steps, baking in a preheated Dutch oven at the same temperature. It makes for a wonderfully rustic presentation and even baking.
Triple Crust Peach Cobbler: Divine 15-Min Prep
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This triple crust peach cobbler is a dessert masterpiece. Golden, buttery pie crusts create three distinct layers that cradle sweet, cinnamon-spiced peaches. The contrast between the flaky, crisp exterior and the warm, juicy filling makes this cobbler exceptional. It’s an impressive yet simple dessert that’s perfect for any occasion.
Ingredients
- 6 cans Del Monte Peaches
- 3 boxes refrigerated pie crust (2 crusts per box)
- 2 sticks of butter
- 2 cups of white sugar, divided
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon, plus extra for topping
- 1 tablespoon cornstarch
- 3 tablespoons water
- A pinch of salt
- 1 egg for egg wash
- 1 teaspoon water for egg wash
Instructions
- Preheat the oven to 350°F and melt the 2 sticks of butter in a 9×13 inch baking dish by placing it in the oven for about 5 minutes.
- Drain the peaches but reserve 1/2 cup of the juice.
- In a large bowl, combine the drained peaches, 1 1/2 cups of sugar, vanilla extract, cinnamon, and a pinch of salt, gently stirring until evenly mixed.
- Mix the cornstarch with 3 tablespoons of cold water in a small bowl until smooth, then stir this mixture into the peach filling.
- Unroll 2 pie crusts and place them directly into the melted butter in the baking dish, overlapping slightly in the middle.
- Pour the peach mixture over the bottom crusts, spreading it evenly.
- Unroll 2 more pie crusts and place them on top of the peaches, then repeat with the final 2 crusts as the top layer.
- In a small bowl, beat the egg with 1 teaspoon water to create your egg wash.
- Brush it over the top crust, then sprinkle with the remaining 1/2 cup sugar and a light dusting of additional cinnamon.
- Bake for 45-50 minutes, until the crust is deeply golden brown and the filling is bubbly around the edges.
- Allow to cool for at least 20 minutes before serving.
Notes
- Watch the butter carefully as it melts in the oven to prevent browning.
- Saving exactly 1/2 cup of peach juice maintains the perfect filling consistency.
- If your kitchen is warm, chill the baking dish for 5 minutes before adding the pie crusts to enhance flakiness.
- Create small slits in the top crust to allow steam to escape.
- Apply the sugar and cinnamon topping immediately after the egg wash for better adhesion.
- Allow the cobbler to cool for at least 20 minutes before serving to let the filling thicken.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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