This Triple Crust Peach Cobbler offers a delightful combination of textures and flavors, featuring a tender bottom crust, a sweet peach filling, and a unique crisp topping from baked pastry strips, all crowned with a golden top crust. It’s a comforting dessert perfect for any occasion.

 

 

Ingredients:

3 Packages (11 ounces each) Betty Crocker pie crust mix

1 cup Cold water (divided into ⅓ cup portions)

1 ½ cups Granulated sugar

¾ cup Melted butter or ghee

2 teaspoons Ground nutmeg

2 teaspoons Ground cinnamon

2 teaspoons Vanilla extract

2 small spoons (approx. 2 teaspoons) Lemon extract

2 cans (29 ounces each) Chopped peaches in syrup, undrained

 

 

Instructions:

1-Preheat Oven & Prepare First Crust Layer (Strips): Preheat your oven to 350°F (175°C). In a medium bowl, combine one package of Betty Crocker pie crust mix with ⅓ cup of cold water. Mix until the mixture forms a cohesive ball of dough. On a lightly floured surface or parchment paper, flatten the dough ball into a rectangle approximately 11×8 inches. Using a knife or pastry wheel, cut the dough into 4 strips, each about 11 inches long by 2 inches wide. Place these strips on an un-greased baking sheet. Bake for 17 minutes, or until golden brown and slightly crisp. Set these baked strips aside to cool; they will be incorporated later for a unique “triple crust” element.

2-Prepare Second Crust Layer (Bottom & Sides): In a clean bowl, combine one package of Betty Crocker pie crust mix with another ⅓ cup of cold water. Mix until a ball of dough forms. On a lightly floured surface or parchment paper, roll or flatten this dough ball to fit the bottom and extend up the sides of an un-greased rectangular baking dish (13 x 9 x 2 inches). Carefully transfer this crust into the baking dish, pressing it gently into place. Set this prepared crust-lined dish aside.

 

 

3-Prepare Peach Filling: In a large bowl, combine the 1 ½ cups granulated sugar, ¾ 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 (29 ounces each) chopped peaches in syrup, undrained. Stir everything together until well combined.

4-Assemble the Cobbler: Pour approximately half of the peach mixture evenly into the prepared crust-lined baking dish. Break the cooled, baked pastry strips from Step 1 into smaller, irregular pieces and arrange about half of them evenly over this first layer of peach filling. This creates the “second” crust layer within the cobbler. Pour the remaining half of the peach mixture over the strips.

 

5-Prepare Third Crust Layer (Top) & Final Assembly: In another clean bowl, combine the third package of Betty Crocker pie crust mix with the remaining ⅓ cup cold water. Mix until a ball of dough forms. Roll or flatten this dough ball into a rectangle roughly the size of your baking dish (13×9 inches). Using a knife, cut several slits or holes in the top crust to allow steam to escape during baking. Carefully place this top crust over the peach mixture in the baking dish. Gently press and seal the edges of the top crust to the edges of the bottom crust already in the dish (you can crimp them with a fork or your fingers).
6-Bake: Bake the cobbler in the preheated oven for approximately 1 hour, or until the top crust is golden brown and the filling is bubbly. The baking time may vary slightly depending on your oven.
7-Cool & Serve: Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving, allowing the filling to set. The recipe suggests “Continue covered in refrigerator” for storage. Serve warm or at room temperature. This cobbler is wonderful with a scoop of vanilla ice cream!