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Triple Crust Peach Cobbler

Triple Crust Peach Cobbler
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Triple Crust Peach Cobbler is a decadent dessert featuring ripe, juicy peaches layered between three buttery, flaky crusts. Infused with warm cinnamon and nutmeg spices, it delivers a perfect balance of sweet and spice with a golden, crispy finish. Ideal for summer gatherings or cozy family dinners, this cobbler is easy to make yet impressively delicious.

Ingredients

Scale

Peach Filling

  • 6–8 ripe fresh peaches, peeled, pitted, and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Crust

  • 3 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 3/4 cup cold milk or cream (use non-dairy milk for vegan option)

Finishing

  • Milk or cream for brushing the crust
  • Additional granulated sugar for sprinkling on top

Instructions

  1. Prepare the crust dough: In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually stir in cold milk or cream until the dough just comes together. Divide the dough into three equal parts and chill in the refrigerator.
  2. Prepare the peach filling: Peel, pit, and slice the fresh peaches. In a large bowl, toss the peaches with lemon juice, granulated sugar, brown sugar, cinnamon, and nutmeg. Let the mixture rest for 15 minutes to let flavors meld and juices release.
  3. Assemble the cobbler layers: Roll out one portion of the chilled dough and press it into a greased baking dish to form the bottom crust. Pour half of the peach filling evenly over the crust. Roll out the second dough portion and add it as the middle crust layer. Top with the remaining peach filling. Finally, roll out the last dough portion and cover the cobbler, sealing the edges carefully like a pie.
  4. Add finishing touches and bake: Brush the top crust with milk or cream and sprinkle generously with granulated sugar. Cut a few slits in the top crust to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.

Notes

  • Use cold butter and milk to achieve the flakiest, most tender crust.
  • Handle the dough gently and avoid overworking it to prevent tough layers.
  • Peel peaches carefully using boiling water or a paring knife for smooth texture.
  • Let the peach filling rest before assembling to enhance flavor and avoid watery cobbler.
  • If the crust edges brown too quickly, cover them loosely with foil during baking.

Nutrition

Keywords: peach cobbler, triple crust, peach dessert, flaky crust, southern dessert, baked fruit dessert, cinnamon peach cobbler

Find it online: https://cherrycooks.com/triple-crust-peach-cobbler/