Triple Crust Peach Cobbler

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Peach cobbler is a timeless dessert that has graced dinner tables for generations. But when it comes to the Triple Crust Peach Cobbler, it’s an elevation of the traditional dish. Here’s why:

  1. Layers upon Layers: The main difference lies in the crust. As the name suggests, the Triple Crust Peach Cobbler has three separate layers of crust. This results in a flaky, buttery explosion with every bite, offering a unique texture and mouthfeel.
  2. Visual Appeal: With its unique layering technique, this type of cobbler presents an aesthetically pleasing dish. When done right, it can look like a meticulously crafted pastry, making it perfect for impressing guests.
  3. Flavor Profile: Having more crust means there’s more opportunity for the buttery and flaky goodness to mingle with the sweet peach filling. This amplifies the overall richness of the dish.
  4. A Bit of a Challenge: Crafting a Triple Crust Peach Cobbler does require a bit more skill and patience than the regular variety. The process of layering and ensuring each crust cooks perfectly can be daunting for some but rewarding for many.
  5. Variety in Every Bite: With the additional crusts, each bite offers a different experience. One bite might be extra flaky, while another could be super juicy.
  6. A Spin on Tradition: For those who love the original peach cobbler but are looking to try a different take on it, this dish is an excellent choice. And if you’re looking for other unique twists on the classic, check out these Peach Cobbler Egg Rolls !

How can I make sure each crust layer is cooked evenly?

Ensuring each crust layer in a Triple Crust Peach Cobbler is cooked evenly is essential for the perfect bite. Here’s a guide on achieving that golden-brown perfection:

  1. Pre-baking the Base: Before adding your filling, consider slightly pre-baking the bottom crust layer. This helps it become firm and prevents it from getting soggy when the juicy peach filling is added.
  2. Use Consistent Thickness: When rolling out your pie crust, aim for a consistent thickness. This ensures each layer cooks at the same rate.
  3. Layering Technique: Make sure the layers are evenly spaced. Avoid overlapping as it can result in uneven cooking.
  4. Monitor Oven Temperature: Ensure your oven is preheated to the right temperature. Using an oven thermometer can provide an accurate reading.
  5. Rotation: Halfway through baking, rotate your cobbler. This compensates for any uneven heating in your oven and ensures that all sides of the cobbler get evenly baked.
  6. Check for Doneness: The top layer should be a golden brown. But don’t solely rely on visuals. Use a fork or toothpick to check the middle layer. If it comes out clean or with a few crumbs, your cobbler is done.

For those keen on experimenting further with the peach theme, this Peach Cobbler Crisp is another delightful variation to try!

Triple Crust Peach Cobbler

What kind of pie crust works best for a Triple Crust Peach Cobbler?

Selecting the right pie crust can make or break your Triple Crust Peach Cobbler. Here are a few considerations:

  1. Homemade vs. Store-bought: While store-bought pie crusts offer convenience, a homemade crust often provides a richer, flakier outcome. If you’re pressed for time, a high-quality store-bought brand can still give great results.
  2. Butter vs. Lard: Traditional pie crusts are often made with lard, which gives a flaky texture. However, butter provides a richer flavor. Some bakers swear by a mix of both for the perfect balance.
  3. Thickness Matters: For the Triple Crust Peach Cobbler, you want a crust that isn’t too thick or too thin. A medium thickness ensures each layer cooks evenly while still providing that desired flaky texture.
  4. Avoid Overworking: Whether you’re making your crust or rolling out a store-bought one, handle it as little as possible. Overworking can lead to a tough crust.
  5. Keep It Cold: A chilled crust is easier to work with and bakes better. If your dough warms up while rolling or layering, pop it back in the fridge for a few minutes.
  6. Blind Baking: As mentioned, pre-baking the bottom layer can prevent sogginess. This step can be crucial, especially if your pie crust is particularly thick.

Interested in a smaller, personal treat? These Individual Peach Cobblers are just the thing!

Are there any alternative fillings that pair well with the triple crust?

Certainly, the versatile triple crust can accommodate a variety of fillings beyond the traditional peach. Here’s a list to inspire:

  1. Apple and Cinnamon: This classic combo provides a sweet and tangy flavor. Enhance it with a touch of nutmeg or allspice for added depth.
  2. Mixed Berries: Combining blueberries, raspberries, blackberries, and strawberries creates a tart and sweet explosion in every bite.
  3. Cherry: A sweet or tart cherry filling can be a delightful twist, and its rich red color looks stunning against the golden crust.
  4. Pumpkin: Ideal for the fall season, a spiced pumpkin filling would pair beautifully with the buttery crust layers.
  5. Pecan: Turn your Triple Crust Peach Cobbler into a Pecan Cobbler . The crunchy nuts combined with a sweet syrupy filling can be a game-changer.
  6. Chocolate: For those with a sweet tooth, a rich chocolate filling might be just the right decadent treat.

If simplicity is your goal, this Ridiculously Easy Peach Cobbler cuts down the steps without compromising on taste!

Triple Crust Peach Cobbler

How do I store and reheat a Triple Crust Peach Cobbler?

Proper storage and reheating are crucial to enjoy your Triple Crust Peach Cobbler to its fullest, even days after baking:

  1. Cool Before Storing: Before putting your cobbler in the fridge, let it come to room temperature. This prevents condensation, which can make the crust soggy.
  2. Use Airtight Containers: To maximize freshness, store your cobbler in an airtight container or cover it tightly with plastic wrap or aluminum foil.
  3. Fridge vs. Freezer: While the refrigerator is suitable for short-term storage (up to 4 days), if you plan on storing the cobbler longer, consider the freezer. Properly stored, it can last up to 3 months in the freezer.
  4. Reheating: For best results, reheat in the oven. Preheat to 350°F (175°C) and bake until it’s heated through, which typically takes about 20 minutes. Microwaving is quicker but can make the crust less crispy.
  5. Avoid Repeated Reheating: Try to reheat only the portion you’ll eat to maintain the cobbler’s quality. Repeated reheating can degrade the texture and flavor.
  6. Serve Warm: Triple Crust Peach Cobbler is best served warm. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.

Remember, no matter how you store or reheat your cobbler, the love and effort you put into making it shine through with every bite!

Triple Crust Peach Cobbler

Triple Crust Peach Cobbler

Indulge in this Triple Crust Peach Cobbler, a delightful blend of sweet peaches and flaky crust. Perfectly golden-baked and best served with a scoop of ice cream. A treat for all seasons!
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Peach Cobbler, Triple Crust Peach Cobbler
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • 6 Cans of Del Monte Peaches
  • 3 Boxes of Refrigerated Pie Crust 2 crusts per box
  • 2 Sticks of Butter
  • 2 Cups of White Sugar divided
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Cinnamon with some extra for topping
  • 1 Tbsp Corn Starch
  • 3 Tbsp Water
  • A Pinch of Salt
  • 1 Egg for egg wash
  • 1 Tsp Water for egg wash

Instructions

  • Preparation: Preheat your oven to 350°F.

Peach Filling:

  • In a large pot, empty all six cans of peaches.
  • Mix in 1 cup of sugar, ensuring it’s well combined.
  • Stir in the vanilla extract.
  • Incorporate the butter and remaining sugar into the pot and let it melt and combine with the peaches.
  • Corn Starch Slurry: Create a thickening agent for your peach mixture by combining 3 Tbsp of water with the corn starch. Stir this slurry into the peach mixture and let it simmer for another 10 minutes.

Crust Base:

  • Lay two pie crusts onto a baking pan, ensuring all sides and the base are well-covered.
  • Bake the crust in the oven for about 5 minutes.
  • Once done, remove from the oven and let it cool slightly.

Peach Layer:

  • Pour the peaches into the crust-lined baking pan.
  • Make sure the peaches are spread evenly and pour in enough peach juice to cover them entirely.

Triple Crust Top:

  • Cut the remaining pie crusts into strips.
  • Lay these strips over the peaches, first vertically and then horizontally, to achieve the triple crust effect.

Egg Wash & Topping:

  • Combine the whisked egg with 1 tsp of water to create an egg wash.
  • Brush this wash over the pie crust strips.
  • Sprinkle a mix of sugar and cinnamon over the top for an added touch of sweetness and warmth.
  • Baking: Place the cobbler in the oven and bake for 35-40 minutes, or until the crust turns a beautiful golden brown.
  • Serving: Enjoy this delightful Triple Crust Peach Cobbler on its own or paired with a scoop of your favorite ice cream!

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1 Comment

  1. Janet Harms

    5 stars
    Making tomorrow!!

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