Triple Crust Peach Cobbler
Triple Crust Peach Cobbler is the ultimate dessert for lovers of fruit-filled bakes and buttery pastry. With not just one—but three flaky, golden crust layers nestled between warm, syrupy peaches, it’s a cobbler like no other.
Each bite delivers that perfect mix of crisp, sweet, spiced, and juicy.
Why People Will Love This Recipe:
Three layers of crust: That’s triple the buttery, flaky texture we crave in cobblers.
Packed with flavor: Juicy canned peaches are enhanced with cinnamon, nutmeg, and vanilla.
Nostalgic & comforting: Feels like Grandma’s Southern-style baking.
Crowd-pleaser: Great for potlucks, holidays, or Sunday suppers.
Easy but impressive: Uses pie crust mix for convenience, but still feels homemade.
Key Ingredients Highlights:
Canned sliced peaches in syrup: Sweet and convenient; no peeling required!
Betty Crocker™ pie crust mix: Speeds up prep while still giving that scratch-made feel.
Margarine: Adds buttery flavor and helps thicken the peach syrup.
Cinnamon & nutmeg: Warm baking spices for depth and comfort.
Lemon & vanilla extracts: Add brightness and balance to the sweetness.
Kitchen Tools
Large mixing bowl
Measuring cups/spoons
Baking dish (9×13 recommended)
Baking sheet (for baking crust strips)
Rolling pin
Spatula or spoon
How to make Triple Crust Peach Cobbler
A cobbler with not one, not two, but three flaky crusts? Three flaky layers separated by sweet, juicy peaches.
Ingredients:
– 1 cup of cold water.
– 1 cup melted margarine.
– 1 cup and half granulated sugar.
– 2 cans sliced peaches in syrup.
– 2 tsp lemon extract.
– 2 tsp vanilla.
– 2 tsp cinnamon powder.
– 2 tsp ground nutmeg.
– 3 PKG Betty Crocker™️ pie crust mix.
Instructions:
Preheat your oven to 350°F (175°C) to get it ready while you prep the cobbler.
Prepare the first layer of crust:
In a mixing bowl, combine 1 package of pie crust mix with about 1/3 cup of cold water, stirring until a soft dough forms.
Roll the dough into an 11×8-inch rectangle, then cut it into 4 even strips.
Place the strips on an ungreased cookie sheet and bake for 18 minutes until lightly golden. Set aside to cool.
Make the peach filling:
In a large bowl, combine the sliced peaches (with syrup), sugar, melted margarine, vanilla, lemon extract, cinnamon, and nutmeg. Mix well until everything is evenly incorporated.
Start layering your cobbler:
Pour half of the peach mixture into a large baking dish.
Arrange the pre-baked pastry strips over the filling.
Add the next layers:
Spoon the remaining peach mixture on top of the baked strips.
Prepare a second batch of pie dough using another package of mix and cold water. Roll it out to fit the baking dish and place it over the top, pressing to seal the edges of the dish.
Bake the cobbler:
Place the assembled cobbler in the oven and bake for 50–60 minutes, or until the top crust is beautifully golden and flaky.
Cool and serve:
Let the cobbler cool slightly before serving. For storage, cover and refrigerate leftovers.
Enjoy every flaky, peachy layer!
Recipe Swaps and Variations:
Butter instead of margarine for a richer taste.
Fresh or frozen peaches (peeled & sliced) can be used—add ½ cup brown sugar if using unsweetened fruit.
Make it spiked: Add 1 tbsp peach schnapps or bourbon to the filling.
Mini versions: Assemble in ramekins for individual servings (reduce bake time to ~30 minutes).
Top with coarse sugar before baking for an extra-crisp crust.
How to Store Leftovers:
Refrigerator: Cover and chill for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge and reheat in oven for best texture.
Reheat: Bake at 325°F for 10–15 minutes or microwave individual slices.
Food & Drink Pairings:
Pair With:
Vanilla ice cream or whipped cream for contrast.
Chilled sweet tea, peach lemonade, or a glass of Riesling.
A side of toasted pecans or candied ginger for crunch.
Frequently Asked Questions:
Why does this recipe have three crusts?
It adds layers of texture—crispy, chewy, and soft—all in one dish.
Can I use store-bought pie crust instead of mix?
Yes! Use rolled crusts and cut/shape as needed.
Can I reduce the sugar?
Yes—reduce to 1 cup for a less sweet version (especially if using peaches in heavy syrup).
Is margarine necessary?
No—you can substitute unsalted butter for a more natural taste.
Can I make this in advance?
Yes, bake it a day ahead and warm it gently before serving.
Do I have to bake the middle layer separately first?
Yes! Pre-baking it keeps it crisp and prevents sogginess in the center.
Can I mix fresh and canned peaches?
Absolutely—just ensure there’s enough syrup or add a touch of juice or sugar to balance.
How do I prevent the top crust from getting too dark?
Cover loosely with foil during the last 15–20 minutes if it browns too quickly.
What size dish should I use?
A 9×13-inch baking dish works well for even layering and baking.
Can I freeze unbaked cobbler?
It’s better to freeze it after baking—crust holds up better that way.