This Triple Crust Peach Cobbler is a treat with three layers of flaky goodness and sweet, juicy peaches. It’s the perfect dessert for summer days or any time you need a bit of sweetness!
I love serving this cobbler warm with a scoop of ice cream on top. The layers make it so fun to share, and honestly, who can resist that buttery aroma wafting through the kitchen? 🍑❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. It creates that flaky texture we all love! If you’re looking for a gluten-free option, try a 1:1 gluten-free baking flour. It’s easy and works well!
Unsalted Butter: Cold butter is essential for a flaky crust. You can substitute with vegetable shortening or coconut oil, but the flavor won’t be quite the same. I love the rich taste of butter!
Fresh Peaches: Use ripe, juicy peaches for the best flavor. If fresh peaches aren’t available, frozen peaches work well; just thaw and drain any excess liquid before using. Canned peaches can also be used, but they may be sweeter, so adjust sugar amounts.
Cornstarch: This thickens the peach filling. If you don’t have any, you can use all-purpose flour instead, but it will give a slightly different texture to the filling.
How Do I Create Flaky Layers in the Crust?
The secret to a flaky crust lies in how you handle the dough. Here’s how to get it just right:
- Keep your butter cold! This is key. If it gets warm, your crust won’t be flaky.
- Mix the dough until just combined. Overworking it will develop the gluten and make it tough.
- Chill the dough before rolling it out. This helps the butter firm back up and makes rolling easier.
- When rolling out, try to use minimal flour on the surface – too much can make the crust dry.
These steps ensure your cobbler crust will be deliciously flaky and easy to slice!
Triple Crust Peach Cobbler with Flaky Layers
Ingredients You’ll Need:
For the Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6-8 tablespoons ice water
For the Peach Filling:
- 6 cups fresh peaches, peeled, pitted, and sliced (about 6-7 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For Assembly and Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar or turbinado sugar (optional, for sprinkle)
Time Needed:
This delicious Triple Crust Peach Cobbler will take about 30 minutes to prepare, with an additional 50-60 minutes for baking. After that, be patient and cool it for 30 minutes before serving. Total time: around 2 hours, with lots of that being hands-off. Perfect for sharing!
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, whisk together the flour, salt, and sugar until well mixed. Add the cold butter cubes and use a pastry cutter or your fingers to blend it until the mixture looks like coarse crumbs with small pea-sized pieces. Gradually mix in the ice water, 1 tablespoon at a time, until the dough just comes together. Divide the dough into three equal portions, shape each into a disk, wrap in plastic, and chill in the fridge for at least 1 hour.
2. Prepare the Peach Filling:
In a large bowl, combine the sliced peaches with granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice. Gently toss all the ingredients together until the peaches are well coated, then set aside while the flavors meld.
3. Preheat Oven and Roll Out Bottom Crust:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough into a rectangle large enough to fit a 9×13-inch baking dish with some overhang. Carefully transfer the rolled-out dough to the dish, patching any tears if necessary.
4. Add First Layer of Peaches:
Spoon half of the peach filling evenly over the bottom crust, spreading it out gently.
5. Roll Out Second Crust and Add Second Peach Layer:
Roll out the second disk of dough and place it over the peach filling. Gently press the edges to seal. Spread the remaining peach filling evenly over this second layer.
6. Roll Out Third Crust and Top:
Roll out the third disk of dough and place it on top of the second peach layer. Trim any excess dough hanging over the edges and crimp the edges of the cobbler to seal all three layers together. Cut a few slits in the top crust to allow steam to escape.
7. Apply Egg Wash and Sugar:
Brush the top crust with the beaten egg for a shiny finish. If you like, sprinkle coarse sugar on top for added texture and sparkle.
8. Bake the Cobbler:
Place the cobbler dish on a baking sheet to catch any drips. Bake in the preheated oven for about 50-60 minutes, or until the crust turns golden brown and the filling is bubbly. If the crust browns too quickly, cover it loosely with foil after about 40 minutes.
9. Cool and Serve:
Allow the cobbler to cool for at least 30 minutes before slicing to let the filling set properly. Serve it warm, and if you’re feeling indulgent, top it with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy your delightful triple-layer flaky peach cobbler! 🍑❤️
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before using to prevent a soggy filling. Frozen peaches may also require a bit more sugar since they can be less sweet than fresh ones.
How Do I Store Leftover Cobbler?
Leftover cobbler can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Enjoy it warm for the best texture!
Can I Make This Cobbler Ahead of Time?
Absolutely! You can prepare the filling and crust a day in advance. Store the filling in the fridge and the dough wrapped tightly. Assemble and bake the cobbler when you’re ready to serve!
What Can I Use Instead of Cornstarch?
If you don’t have cornstarch on hand, you can substitute it with all-purpose flour. Just use about double the amount of flour (4 tablespoons) to thicken the filling, but note that it may change the texture slightly.
