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Triple Crust Peach Cobbler

A layered take on classic peach cobbler with three buttery crusts and sweet peach filling. Perfect for family desserts, summer gatherings, or cozy weeknight treats. This version gives you flaky texture in every bite.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust (makes 3 layers)
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 6-8 tbsp ice water
For the Peach Filling
  • 8-10 cups sliced peaches (fresh, frozen, or drained canned)
  • 3/4 cup granulated sugar (adjust to taste)
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp butter, dotted on top

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Make the crust dough: In a large bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water one tablespoon at a time until dough comes together. Divide into three portions, wrap, and chill 20 minutes.
  3. Roll out first portion and fit into bottom of baking dish. Trim edges, prick with fork, and pre-bake 10 minutes.
  4. Prepare filling: Toss peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.
  5. Roll out second crust and place over pre-baked bottom layer.
  6. Spread half the peach filling over second crust. Roll out third crust and place on top of remaining peaches. Crimp edges, cut vents, and brush with milk.
  7. Bake 45-55 minutes until crust is golden brown and filling bubbles. Rotate pan halfway. Cool 15-20 minutes before serving.

Notes

  • Keep dough cold for flakiest layers.
  • Frozen peaches work great — no need to fully thaw.
  • Adjust sugar depending on peach sweetness.
  • Store leftovers in fridge up to 4 days. Reheat at 350°F for best crust texture.
  • Serve warm with vanilla ice cream.