Ah, a Triple-Crust Peach Cobbler! This is the ultimate, decadent version of the classic dessert. Instead of a bottom crust and a top crust, it has a third, luscious layer of crust right in the middle, making it extra buttery, flaky, and satisfying.
This is a true Southern-style cobbler, more like a giant, fruit-filled cookie than a pie.
Triple-Crust Peach Cobbler
This recipe creates a deep-dish cobbler with a stunning three layers of buttery crust sandwiching a sweet, juicy peach filling.
Ingredients
For the Cobbler Crust (this makes 3 layers):
· 3 cups all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon salt
· 3/4 cup (1.5 sticks) cold unsalted butter, cut into small pieces
· 1 cup whole milk or buttermilk (buttermilk adds a lovely tang)
· 1 large egg (for the egg wash)
· 1 tablespoon coarse sugar (like Turbinado), for sprinkling
For the Peach Filling:
· 8-9 cups fresh peaches, peeled and sliced (about 3.5-4 lbs) See note for frozen/canned
· 1 cup granulated sugar (adjust to taste based on peach sweetness)
· 1/4 cup light brown sugar, packed
· 1/4 cup all-purpose flour
· 2 tablespoons fresh lemon juice
· 1 teaspoon vanilla extract
· 1 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg
· A pinch of salt
Instructions
Part 1: Make the Cobbler Dough
- In a large bowl, whisk together the 3 cups of flour, baking powder, and salt.
- Add the cold butter pieces. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- Gradually pour in the milk, stirring with a fork until a soft, slightly sticky dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it 2-3 times just to bring it together. Divide the dough into three equal portions. Pat each portion into a flat disc.
- This is the key step: Take one disc of dough and place it between two sheets of parchment or wax paper. Roll it out to roughly the size and shape of your 9×13 inch baking dish. Repeat with the second disc. Leave the third disc for the top. Transfer all three (stacked with parchment paper between them) to the refrigerator to chill while you make the filling.
Part 2: Prepare the Peach Filling
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a very large bowl, combine the sliced peaches, granulated sugar, brown sugar, 1/4 cup flour, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently toss until the peaches are evenly coated. Let it sit for 10-15 minutes to allow the juices to develop.
Part 3: Assemble the Triple-Crust Cobbler
- First Crust Layer: Take one of the rolled dough sheets from the fridge and carefully place it into the bottom of the prepared baking dish. It’s okay if it’s not perfect; just press it down gently to cover the bottom.
- Peach Filling: Pour the entire peach filling mixture (including all the sugary juices) evenly over the bottom crust layer.
- Second (Middle) Crust Layer: Take the second rolled sheet of dough from the fridge. Carefully place it directly on top of the peach filling, creating that magical middle crust layer. Gently press it down at the edges.
- Third (Top) Crust Layer: Roll out the final disc of dough to fit the top of the dish. Place it over the middle layer. You can simply lay it flat, or for a more rustic look, you can tear it into pieces and patch it on, leaving some small gaps for steam to escape.
- Egg Wash & Sugar: In a small bowl, beat the egg with a tablespoon of water. Brush it evenly over the top crust. Sprinkle generously with the coarse sugar.
Part 4: Bake to Perfection
- Place the baking dish on a rimmed baking sheet (to catch any potential bubble-overs).
- Bake for 50-65 minutes, or until the top crust is a deep, golden brown and the filling is bubbly and thick around the edges.
- CRUCIAL STEP: Let the cobbler rest for at least 1-2 hours before serving. This allows the juices to thicken and the layers to set. If you cut into it too soon, it will be soupy.
Tips for the Best Triple-Crust Cobbler:
· Peach Prep: To easily peel peaches, score a small “X” on the bottom and blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. The skins will slip right off.
· Using Frozen/Canned Peaches:
· Frozen: Use 32 oz of frozen sliced peaches. Thaw completely and drain off most of the excess liquid before using. You may need to reduce the sugar slightly.
· Canned: Use two 29-oz cans of peaches in light syrup or juice, drained well.
· Keep Everything Cool: The secret to a flaky, biscuit-like crust is keeping the butter cold and not overworking the dough.
· Serve It Up: This is sublime served warm with a giant scoop of vanilla ice cream, which will melt into all the layers.
Enjoy this masterpiece of comfort food—a cobbler so good, it has its own built-in middle crust!