When one crust just won’t do, this Triple Crust Peach Cobbler steps in like a warm southern hug layered in golden pastry and syrup-soaked fruit. With three buttery crusts sandwiching rich, spiced peaches, every bite is a textural dream—crisp, tender, juicy, and sweetly spiced.
What You’ll Need:
- 3 packets (11 oz each) Betty Crocker™ pie crust mix
- 1 cup cold water (divided)
- 1½ cups granulated sugar
- ¾ cup melted butter or ghee
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons lemon extract
- 2 cans (29 oz each) peaches in syrup, chopped and undrained
The Method to Craft Triple-Layered Glory:
- Preheat the oven to 350°F. In a mixing bowl, stir 1 packet of pie crust mix with ⅓ cup of cold water until it becomes a cohesive dough. Flatten this into an 11×8-inch rectangle, then slice it into four strips measuring 11×2 inches. Lay the strips on an ungreased baking sheet and bake for 17 minutes until golden. Set them aside—these will be your flaky middle layer.
- For the bottom crust, stir a second packet of pie crust mix with another ⅓ cup of cold water until dough forms. Roll it out to fit the bottom and sides of a 13x9x2-inch ungreased baking dish. Press gently into the pan and set aside.
- Prepare the filling by mixing sugar, nutmeg, melted butter, cinnamon, vanilla extract, lemon extract, and undrained peaches in a large bowl. Stir until the ingredients are thoroughly combined and evenly blended.
- To assemble the cobbler, pour half of the peach filling into the crust-lined baking dish. Arrange your pre-baked pastry strips over the filling in a rustic, layered pattern. Spoon the remaining peach mixture on top, allowing the juices to settle between the strips.
- For the final crust, combine your third packet of pie crust mix with the remaining ⅓ cup of water. Roll out the dough and gently place it over the cobbler. Cut a few small vents in the top to release steam, then seal the edges along the rim of the dish.
- Bake for 1 hour, or until the crust turns a rich golden brown and the filling is bubbling at the edges. Allow it to cool slightly before serving. Store any leftovers—if there are any—in the refrigerator.
Final Note:
This isn’t your everyday peach cobbler—it’s a triple-layered ode to southern indulgence. Buttery crust in every bite. Warm, spiced syrup oozing through soft peaches. It’s rich. It’s nostalgic. And it tastes like summer in a pan.