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.

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:

Pie crust (bottom layer):
- 1 refrigerated pie crust (store-bought or homemade)
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)
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.

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.