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Triple Crust Peach Cobbler

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Hey there dessert enthusiasts! I’m thrilled to share with you a recipe thats been a winner, in my kitchen – the Triple Crust Peach Cobbler. Picture biting into layers of buttery flaky crust wrapped around peaches in not one, not two. Three delightful layers. Yes you heard it right – this cobbler is a delight of crispy goodness!
Being someone who adores sweets I can confirm that this Triple Crust Peach Cobbler is truly exceptional. Every mouthful offers a mix of textures and flavors that will make you close your eyes and savor the blend of peaches and golden crust.

Let’s start with the FAQs:

Why should I give this Triple Crust Peach Cobbler a try?
Besides enjoying the three layers of crust this cobbler celebrates the freshness of peaches. It’s a way to highlight the juicy essence of these summer fruits while bringing a comforting touch.

Is making this recipe difficult?
Not all! Despite sounding complex following this recipe is surprisingly straightforward.
Using a few ingredients and some basic baking skills you can whip up a dessert that rivals those, from a top notch bakery.

Is it okay to use canned peaches?
Definitely! While fresh juicy peaches are ideal you can absolutely substitute with canned peaches if they’re not in season. Just adjust the sugar and liquid quantities accordingly since fresh peaches are typically sweeter and juicier.

How long will this cobbler stay fresh?
Honestly chances are slim that this delicious cobbler will stick around for than a day or two in your home. It’s just that good!. If you do happen to have leftovers they can be kept in the fridge for up to 3 days. Warm individual servings in the microwave or oven before enjoying.

What’s the way to serve this cobbler?
This exquisite Triple Crust Peach Cobbler deserves to be showcased at its finest. I suggest serving it warm from the oven with a scoop of vanilla ice cream or a dollop of freshly whipped cream, on top.
Lets dive into the part. The recipe that will delight your taste buds!

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Total Duration: 1 hour and 15 minutes


For the Filling:

  • 8 cups (1.36 kg) of peaches pitted and sliced ( 8 10 medium sized peaches)
  • 1/2 cup (100 g) of granulated sugar
  • 1/4 cup (32 g) of all purpose flour
  • 1 teaspoon (5 ml) of vanilla extract
  • 1/4 teaspoon (1.25 ml) of ground cinnamon

For the Crust:

  • 3 cups (375 g) of all purpose flour
  • 1 tablespoon (12 g) of granulated sugar
  • 1 teaspoon (5 g) of salt
  • 1 cup (227 g) of cold unsalted butter cut into cubes
  • 1/2 cup (120 ml) of cold water


  • Prepare the Filling:
  • In a bowl gently mix together the sliced peaches, granulated sugar, flour, vanilla extract and ground cinnamon until the peaches are evenly coated.
  • Set aside the mixture while you work on creating the buttery and flaky crust.
  • Make the Crust:
  • In another bowl combine the flour, sugar and salt by whisking them
  • Using a pastry cutter or two forks cut the butter into the ingredients until you get a mixture that looks like coarse crumbs, with some pea sized bits of butter still visible. Slowly add water, a tablespoons at a time and stir with a fork until the dough just starts to come together. Be careful not to mix as it can make the crust tough. Divide the dough into three parts.
  • To assemble the cobbler:
  • Grease a 9×13 inch (23×33 cm) baking dish lightly with butter or non cooking spray.
  • On a floured surface roll out one part of the dough to fit the bottom of the dish. Gently place it in the dish. Press it into the bottom and up along the sides.
  • Spread the peach filling evenly over the crust.
  • Roll out another part of dough. Lay it over the peach filling pressing down on edges to seal with the crust.
  • Roll out any remaining dough. Place it on top of everything in your cobbler ensuring that all edges are sealed together.
  • Make slits or vents, in your crust to let steam escape while baking.Here’s a version that sounds more human, like;
  • To make the cobbler start by preheating your oven to 375°F (190°C). Bake it for 45 55 minutes until the top crust turns brown and the juices start bubbling. Once done take it out of the oven. Let it cool a bit before serving.

cooking tips:

  • To get the flavor go for peaches that are in season have a nice fragrance and feel slightly soft when gently pressed.
  • If you’re running short on time you can opt for store bought pie crust. Refrigerated dough of making your own.
  • Before baking brush some milk. Beaten egg on the crust to give it a beautiful golden brown finish.
  • For a crunch and sweetness sprinkle some turbinado or demerara sugar on top before baking.
  • Allow the cobbler to cool for 15 20 minutes before serving to let the juices thicken up a bit.
  • Serve the cobbler warm with a scoop of vanilla ice cream or freshly whipped cream as a delightful treat.
  • Any leftovers can be stored in the fridge for, up to 3 days. When reheating portions use either microwave or oven.

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