Triple Crust Peach Cobbler

Why You’ll Love This Recipe

This Triple Crust Peach Cobbler takes the classic cobbler to a whole new level with its three layers of crust, creating a delicious contrast between the soft, juicy peaches and the crispy, buttery crusts. The layers bake together to form a golden, satisfying crunch on top, with the tender, sweet peach filling underneath. It’s the perfect combination of textures and flavors—sweet, juicy peaches, rich buttery crusts, and a touch of cinnamon. Serve it warm with a scoop of vanilla ice cream, and you’ve got the ultimate dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peach filling:

• 6 cups fresh or frozen peaches (about 4-5 large peaches, peeled and sliced)

• 3/4 cup granulated sugar (more or less depending on sweetness preference)

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1 tablespoon lemon juice

For the triple crust:

1. Pie crust (bottom layer):

• 1 refrigerated pie crust (store-bought or homemade)

2. Biscuit crust (middle layer):

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 cup granulated sugar

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, cold and cut into cubes

• 1/2 cup milk (or buttermilk for a richer flavor)

3. Crumb topping (top layer):

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 cup unsalted butter, softened

Directions

1. Prepare the peach filling: In a large bowl, combine the peaches, sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Stir gently to coat the peaches in the mixture. If using frozen peaches, make sure to thaw and drain them first. Set aside to let the filling thicken.

2. Preheat the oven: Preheat your oven to 375°F (190°C).

3. Prepare the pie crust: Roll out the refrigerated pie crust and fit it into the bottom of a 9×13-inch baking dish, pressing it down gently. Trim any excess crust around the edges and set aside.

4. Make the biscuit crust: In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the cold cubed butter and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined to form a thick dough.

5. Assemble the cobbler: Pour the prepared peach filling into the baking dish with the pie crust. Next, drop spoonfuls of the biscuit dough over the peaches, covering as much of the filling as possible. It’s okay if some peach filling is exposed, as the dough will spread as it bakes.

6. Make the crumb topping: In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and softened butter. Use a fork or pastry cutter to mix the ingredients until crumbly and well combined. Sprinkle the crumb mixture evenly over the biscuit layer.

7. Bake the cobbler: Place the baking dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling. You may want to cover the cobbler loosely with aluminum foil for the first 20 minutes to prevent the top from browning too quickly, then remove it to allow the crust to crisp up.

8. Cool and serve: Allow the cobbler to cool for 10-15 minutes before serving, as the filling will thicken as it cools. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!

Servings and timing

This recipe serves about 8-10 people. Prep time is about 20-30 minutes, with a baking time of 40-45 minutes. The cobbler will need to cool for a few minutes before serving.

Variations

• Use other fruits: While this is a peach cobbler, you can swap the peaches for other fruits like apples, berries, or cherries for a different flavor profile.

• Add a dash of nutmeg: Add a pinch of nutmeg to the peach filling or the crumb topping for an extra layer of warm spice.

• Make it gluten-free: Swap the all-purpose flour with a gluten-free flour blend to make this cobbler gluten-free. Just ensure that the pie crust and baking powder are also gluten-free.

• Make it vegan: Use dairy-free butter and milk in the biscuit and crumb topping, and swap the pie crust for a vegan-friendly one.

Storage/reheating

Store leftover Triple Crust Peach Cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also freeze the cobbler for up to 3 months. To freeze, let it cool completely, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight and reheat before serving.

FAQs

1. Can I use canned peaches for this recipe?

Yes, you can use canned peaches, but make sure to drain them well and adjust the sugar based on the sweetness of the peaches.

2. Can I skip the pie crust?

If you prefer, you can omit the pie crust layer, but it does add a wonderful buttery flavor and crispiness. The recipe will still work without it, but the texture of the cobbler may be slightly different.

3. Can I make this ahead of time?

Yes, you can prepare the cobbler the day before and store it in the refrigerator overnight. Just bake it the next day when you’re ready to serve, and it will still taste great.

4. Can I use frozen peaches?

Yes, frozen peaches work well in this recipe. Just thaw and drain them before using them in the filling.

5. How can I make the top more golden?

If the top isn’t golden enough after baking, you can broil it for 1-2 minutes at the end of baking, keeping a close eye on it so it doesn’t burn.

6. Can I use a different type of crust for the bottom layer?

Yes, you can use a shortbread crust or graham cracker crust for a different twist, but the traditional pie crust provides the best texture.

7. How can I make the cobbler less sweet?

To reduce the sweetness, you can cut back on the sugar in the peach filling or crumb topping. You can also use unsweetened applesauce or a sugar substitute.

8. Can I add nuts to the crumb topping?

Yes, you can add chopped walnuts or pecans to the crumb topping for extra crunch and flavor.

9. Can I make a smaller version of this cobbler?

Yes, you can reduce the recipe and bake it in a smaller dish (like an 8×8-inch square pan). Just adjust the baking time accordingly, checking for doneness after 30-35 minutes.

10. Can I freeze the cobbler before baking?

Yes, you can freeze the assembled cobbler before baking. Just cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, simply transfer it to the oven and bake from frozen, adding extra time if needed.

Conclusion

Triple Crust Peach Cobbler is the ultimate dessert for peach lovers, combining buttery pie crust, soft biscuit, and a crumbly topping to create the perfect balance of textures. With a sweet, juicy peach filling and golden, crispy crusts, this cobbler is a comforting treat that will make any occasion special. It’s easy to make, customizable, and perfect for serving a crowd. Whether you’re enjoying it on a cozy evening or at a holiday feast, this Peach Cobbler is sure to be a hit!

Triple Crust Peach Cobbler

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Triple Crust Peach Cobbler is a decadent dessert featuring juicy peaches layered with three types of crusts—pie crust, biscuit, and crumb topping. Each bite offers a perfect combination of buttery, flaky, and crispy textures, making it the ultimate comfort dessert. Served warm with ice cream or whipped cream, this cobbler is a crowd-pleaser for any occasion.

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Ingredients

For the peach filling:

• 6 cups fresh or frozen peaches (about 4-5 large peaches, peeled and sliced)

• 3/4 cup granulated sugar (adjust for sweetness)

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1 tablespoon lemon juice

For the triple crust:

1. Pie crust (bottom layer):

   • 1 refrigerated pie crust (store-bought or homemade)

2. Biscuit crust (middle layer):

   • 1 1/2 cups all-purpose flour

   • 2 teaspoons baking powder

   • 1/4 cup granulated sugar

   • 1/4 teaspoon salt

   • 1/4 cup unsalted butter, cold and cut into cubes

   • 1/2 cup milk (or buttermilk for richer flavor)

3. Crumb topping (top layer):

   • 1/2 cup all-purpose flour

   • 1/4 cup granulated sugar

   • 1/4 cup packed brown sugar

   • 1/4 teaspoon ground cinnamon

• 1/4 cup unsalted butter, softened

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Instructions

• Prepare the peach filling: In a large bowl, mix peaches, sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Stir gently to combine. Set aside to thicken.

• Preheat the oven: Preheat the oven to 375°F (190°C).

• Prepare the pie crust: Roll out the pie crust and fit it into a 9×13-inch baking dish. Trim excess and set aside.

• Make the biscuit crust: Combine flour, baking powder, sugar, and salt in a medium bowl. Add cold butter and cut it in with a pastry cutter or fingers until the mixture forms coarse crumbs. Add milk and stir until dough forms.

• Assemble the cobbler: Pour peach filling into the prepared pie crust. Drop spoonfuls of the biscuit dough over the peaches, covering as much as possible.

• Make the crumb topping: Mix flour, granulated sugar, brown sugar, cinnamon, and softened butter in a small bowl until crumbly. Sprinkle evenly over the biscuit dough.

• Bake the cobbler: Bake for 40-45 minutes until the top is golden brown and the filling is bubbling. Cover loosely with aluminum foil for the first 20 minutes to prevent over-browning, then remove to crisp up.

• Cool and serve: Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

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Notes

Variations: Swap peaches for other fruits like berries, apples, or cherries.Gluten-Free Option: Use gluten-free flour blend for the biscuit and crumb toppings, ensuring the pie crust is also gluten-free.Vegan Option: Use dairy-free butter and milk, and opt for a vegan-friendly pie crust.