Triple Crust Peach Cobbler
Triple-Crust Peach Cobbler
Imagine a dessert so decadent, it boasts not one, but three layers of flaky crust. Our Triple-Crust Peach Cobbler is the ultimate comfort dessert, perfect for any occasion. Best of all, there’s no need to fuss with slicing or peeling peaches, as this recipe uses conveniently sliced canned peaches. Serve it warm with a scoop of vanilla or cinnamon ice cream for a truly sublime treat.
Why You’ll Love This Recipe
- Triple Delight: Three crust layers make this cobbler extra special and satisfyingly crunchy.
- No Peeling Required: Save time and effort with canned peaches that are ready to go.
- Flavorful and Aromatic: A blend of nutmeg, cinnamon, vanilla, and lemon extract creates a harmonious aroma and taste.
Kitchen Equipment You’ll Need
- Oven
- Mixing bowls
- Rolling pin
- Rectangular baking dish (13x9x2 inches)
- Cookie sheet
Ingredients
- 3 packages (11 ounces each) Betty Crocker™ pie crust mix
- 1 cup of cold water
- 1 1/2 cups sugar
- 3/4 cup butter or margarine, melted
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 2 teaspoons lemon extract
- 2 cans (29 ounces each) sliced peaches in syrup, undrained
Instructions
- Preheat your oven to 350ºF.
- Mix one package of the pie crust mix with 1/3 cup of cold water until it forms a ball. Flatten the ball and roll it into a rectangle measuring 11×8 inches. Cut this rectangle into four strips, each 11×2 inches. Place the strips on an ungreased cookie sheet and bake for 18 minutes. Set aside to cool.
- Prepare another package of pie crust mix with 1/3 cup of cold water. Form a ball, then flatten and roll it to fit the bottom and sides of an ungreased 13x9x2 inch rectangular baking dish. Place the crust in the dish and set aside.
- In a large bowl, combine the sugar, melted butter, nutmeg, cinnamon, vanilla, and lemon extract. Stir in the undrained peaches until well mixed.
- Pour the peach mixture into the crust-lined baking dish.
- Prepare the final package of pie crust mix with the remaining 1/3 cup of cold water. Roll out and cut as desired to cover the peach mixture.
- Layer the pre-baked crust strips over the top of the cobbler.
- Bake for 45-50 minutes, or until the top crust is golden brown. Allow to cool slightly before serving.
Tips for Success
- Ensure your water is cold to help the crust mix come together smoothly.
- Don’t overbake the crust strips; they should be lightly golden.
Additional Tips or Variations
- Spice it Up: Add a pinch of ginger for extra warmth.
- Nutty Crunch: Sprinkle chopped pecans or almonds on top before baking for added texture.
Nutritional Highlights (Per Serving)
Information not provided. Please calculate based on your specific ingredients and serving sizes.
Frequently Asked Questions (FAQ)
- Can I use fresh peaches? Yes, you can substitute fresh peaches. Slice them and add sugar to taste since fresh peaches are less sweet than canned.
- How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
In conclusion, the Triple-Crust Peach Cobbler is a delightful dessert that is both easy to make and incredibly rewarding. I invite you to try this recipe and experience the joy of a homemade cobbler. Share your thoughts and any creative variations you come up with in the comments below!