Introduction
If you believe there’s no such thing as too much crust, this Triple Crust Peach Cobbler will be your new favorite dessert. Sweet, juicy peaches are baked beneath not one, not two, but three layers of golden, buttery crust. Each bite delivers the perfect balance of tender fruit and flaky pastry—comforting, indulgent, and downright irresistible. Perfect for Sunday suppers, family gatherings, or any time you want a show-stopping Southern-inspired dessert.
Ingredients
- 3 packages refrigerated pie crusts (or homemade, if you prefer)
- 6 cups fresh or canned peaches, peeled and sliced
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons butter, cut into small pieces
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven – Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare Filling – In a large bowl, mix peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla. Stir gently to coat.
- First Crust Layer – Roll out one pie crust and fit it into the bottom of the prepared dish. Prick with a fork, then bake for 8–10 minutes until lightly golden.
- Assemble Cobbler – Pour half of the peach filling over the baked crust. Top with a second crust, trimmed to fit, and dot with half the butter pieces. Add remaining peaches, then finish with the third crust on top. Cut small slits for steam.
- Brush & Bake – Brush the top crust with beaten egg for shine. Bake uncovered for 40–45 minutes, until the crust is golden and the peach filling is bubbling.
- Cool & Serve – Allow cobbler to cool for at least 20 minutes before serving to let the filling set.
Storage
- Room Temperature: Cover and keep for up to 2 days.
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.