Old Fashioned Triple Crust Peach Cobbler
Ingredients:
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Ingredients | Amount |
---|---|
Fresh or frozen peaches | 6 pounds (peeled and sliced) |
Sugar or Splenda | 1 cup |
All-purpose flour | 1/2 cup |
Cinnamon | 1 teaspoon |
Nutmeg | 1 teaspoon |
Pure vanilla extract | 1 tablespoon |
Butter | 1/2 stick |
Refrigerated rolled pie crusts | 3 |
Sugar (for crust on top) | 1 and 1/2 teaspoons |
Cinnamon (for crust on top) | 1 and 1/2 teaspoons |
Instructions:
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Preparing the Filling:
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- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sugar, flour, cinnamon, and nutmeg. Mix well.
- Add the sliced peaches to the sugar mixture and let them sit for about 10 minutes until a light syrup forms.
- Transfer the peach mixture to a large pot and place it over low heat.
- Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes until the peaches are tender and the mixture thickens.
- Remove the pot from the heat and stir in the butter and vanilla until well combined.
Assembling the Cobbler:
- Lightly grease the bottom of a 9 x 13 x 2-inch baking dish.
- Place one pie crust into the dish, shaping it to fit the bottom.
- Spread half of the peach mixture over the crust.
- Layer the second pie crust on top of the peaches, shaping it to fit.
- Bake in the preheated oven for 15 minutes until the crust becomes lightly browned.
- Remove the dish from the oven and add the remaining peach mixture on top of the partially baked crust.
- Roll out the third pie crust and cut it into strips.
- Create a lattice design over the peaches with the pie crust strips.
- In a small bowl, mix the remaining sugar and cinnamon, then sprinkle it over the lattice crust.
- Return the cobbler to the oven and bake for an additional 20-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, allow the cobbler to cool slightly before serving.
Enjoy your homemade triple crust peach cobbler as a delightful dessert or snack!