Triple Crust Peach Cobbler

Triple Crust Peach Cobbler

 Ingredients

For the crust:

• 3 packages (11 oz each) pie crust mix (or ready-made pie dough)
• 1 cup cold water (divided)

For the filling:

• 2 cans (about 800g each) peaches in syrup (do not drain)
• 1 ½ cups granulated sugar
• ¾ cup melted butter
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons vanilla extract
• 2 teaspoons lemon extract

 Instructions

1. Preheat the oven to 350°F (180°C).
2. Make the middle crust:
   • Mix 1 package of pie crust mix with ⅓ cup cold water to form dough.
   • Roll it out, cut into strips, and bake on a baking sheet for 15–18 minutes until lightly golden.
   • Set aside.
3. Prepare the bottom crust:
   • Mix the second package with ⅓ cup water.
   • Roll out and place it into a 9×13-inch baking dish, covering the bottom and sides.
4. Make the filling:
   • In a large bowl, combine peaches (with syrup), sugar, melted butter, cinnamon, nutmeg, vanilla extract, and lemon extract.
   • Mix well.
5. Assemble the cobbler:
   • Pour half of the peach mixture over the bottom crust.
   • Add the baked middle crust layer.
   • Pour the remaining peach mixture on top.
6. Top crust:
   • Mix the third package with ⅓ cup water.
   • Roll it out and place it over the top.
   • Cut small slits to allow steam to escape.
7. Bake:
   • Bake for about 1 hour, or until the top is golden brown.
8. Serve:
   • Let it cool slightly before serving.
   • Best served warm, optionally with vanilla ice cream

 Tip

This dessert is rich, buttery, and layered — the triple crust gives it a crispy outside and soft, juicy inside.