I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust…but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!
When two crusts just won’t cut it, make it three with this popular triple crust peach cobbler! It’s layered with irresistibly sweet peaches, making it perfect from summer all the way to fall. Any season, any time, this recipe never falls short of amazing.
Triple Crust Peach Cobbler Ingredients:
6 pounds fresh or frozen peaches; peeled and sliced (about 10 cups_
1 cups sugar or splenda
1/2 cup all-purpose flour
1 teaspoon cinnamon (I add a little more, I love cinnamon)
1 teaspoon nutmeg (I use fresh grated nutmeg, but the kind you buy in the bottle is good also)
1 Tablespoon pure vanilla extract (I use homemade vanilla, but the bottle is good also)
1/2 stick butter
3 refrigerated rolled pie crust
For the crust on top:
1 and 1/2 teaspoon sugar
1 and 1/2 teaspoon cinnamon
1. Preheat oven to 375F. Mix sugar with flour, cinnamon and nutmeg. In a large post add peaches and sugar mixture and let sit until the sugar begins to mix with the peaches and creates a light syrup (approx 10 minutes).
2. Place pot on the stove over low heat and bring to a boil, then cook until mixture begins to thicken, about 10 to 12 minutes, or until peaches are tender.
3. Remove from heat and add butter and vanilla. Stir to mix butter into the peaches. Lightly spray the bottom of a 9 x 13 x 2 inch baking dish, then place one pie crust into the dish, shaped to fit the dish. Top the crust with 1/2 of the peaches. Next lay the second crust on top that you have shaped to fit the dish. Place in preheated oven and bake for 15 minutes, until curst becomes lightly browned. Remove from the oven and add remaining peaches. Roll out the last crust and cut into strips. Place over peaches in a lattice design. Mix remaining sugar and cinnamon mixture and sprinkle on top the lattice crust.
Return to oven and bake for an additional 20 to 30 minutes, or until the crust is golden brown. Sit back and enjoy!
Adapted from Allrecipes