This Triple Crust Peach Cobbler is a rich and comforting dessert, featuring juicy peaches enveloped by three layers of flaky, tender pie crust. With warm spices and a hint of citrus, it’s a wonderfully satisfying treat that’s perfect for sharing.

Triple Crust Peach Cobbler

Ingredients:

Instructions:

1. Preheat Oven & Prepare First Crust Layer: Preheat your oven to 350°F (175°C). Stir one package of pie crust mixture and 1/3 cup of cold water in a bowl until the mixture forms a ball. Flatten the dough ball into a rectangle, approximately 11×8 inches. Cut this rectangle into 4 strips, each 11 inches long by 2 inches wide. Place these strips on an ungreased cookie sheet. Bake for 17 minutes, then set them aside to cool.
2. Prepare Second Crust Layer: Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten this dough ball to fit the bottom and sides of an ungreased rectangular baking dish, 13 x 9 x 2 inches. Place this crust into the baking dish and set aside.
3. Prepare Peach Filling: In a large bowl, combine the 1 1/2 cups sugar, 3/4 cup melted butter or ghee, 2 teaspoons ground nutmeg, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, 2 small spoons of lemon extract, and the 2 cans of chopped peaches in syrup (undrained). Stir all ingredients together well.
4. Assemble Cobbler – First Peach Layer: Cast (pour) half of the prepared peach mixture into the crust-lined baking dish. Arrange the 4 baked pastry strips from Step 1 on top of this peach layer.
5. Assemble Cobbler – Second Peach Layer: Pour the remaining half of the peach mixture over the pastry strips.
6. Prepare Third Crust Layer: Stir the last package of pie crust mixture with 1/3 cup cold water until the mixture forms a ball. Flatten this dough ball to fit on top of the mixture in the baking dish. Cut several small holes or slits into the top crust to allow steam to escape during baking. Carefully place this top crust on top of the peach mixture in the baking dish. Seal the edges of the crust to the edges of the dish.
7. Bake: Bake for 1 hour, or until the top crust is golden brown and the filling is bubbly.
8. Cool & Serve: Allow the cobbler to cool slightly before serving. Any leftovers can be covered and continued to be refrigerated.