Triple crust peach cobbler is a delicious and indulgent dessert that features three layers of crust, creating a delightful texture and flavor contrast with the sweet and juicy peaches. Here’s a basic recipe for a triple crust peach cobbler:
Ingredients:
For the Filling:
- 6 cups fresh or canned peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Crusts:
- Bottom Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Middle Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Top Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C).
- For the filling, combine sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl. Toss until the peaches are well coated, and set aside.
- For each crust, combine the ingredients for the bottom, middle, and top crusts in separate bowls. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- Press the bottom crust mixture into the bottom of a greased 9×13-inch baking dish.
- Spread the peach filling over the bottom crust.
- Sprinkle the middle crust mixture evenly over the peach filling.
- Gently press the mixture down with your hands.
- Repeat the process with the top crust mixture.
- Bake in the preheated oven for 45-55 minutes or until the crust is golden brown and the filling is bubbly.
- Allow the cobbler to cool slightly before serving. You can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your triple crust peach cobbler!
