Triple-Crust Peach Cobbler

Absolutely! 🍑 Here’s a complete version based on the photo and the ingredients you provided.

🍑 Triple-Crust Peach Cobbler

Ingredients

Peach Filling

• 2 cans (15 oz each) sliced peaches, drained
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour or cornstarch

Crust

• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup butter, cold and cut into pieces
• ½ cup cold water, approximately
• 2 tbsp sugar, for sprinkling
• ½ tsp cinnamon, for sprinkling

Optional for a richer cobbler

• ½ cup melted butter
• 1 cup milk

Instructions

1. Prepare the peaches: Preheat oven to 375°F (190°C). Combine drained peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and flour/cornstarch. Mix gently.
2. Make the crust: Combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water until a soft dough forms. Don’t overmix.
3. Divide the dough into 3 portions. Roll each portion into a thin rectangle. Use one layer for the bottom, one for the middle, and one for the lattice top.
4. Place the first crust into a greased 9×13-inch baking dish. Add half of the peach mixture.
5. Add the second crust over the peaches. Spoon the remaining peaches on top.
6. Cut the third crust into strips and arrange them in a lattice pattern over the top. Brush lightly with melted butter and sprinkle with cinnamon sugar.
7. Bake for 45–55 minutes, until the crust is deeply golden and the peach filling is bubbling around the edges.
8. Let it rest for 20–30 minutes before serving so the filling can thicken.

🍦 Best served warm with a scoop of vanilla ice cream!