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Triple Crust Peach Cobbler

Triple crust peach cobbler stacks three flaky buttery pie crust layers with syrupy cinnamon peach filling between each one. Bakes until deeply golden and bubbling, then rests so the caramelized peach syrup pools at every crack.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

rolled pie crusts
  • 3 rolled pie crusts Store-bought or homemade
fresh peaches
  • 8 cup fresh peaches Peeled and sliced
granulated sugar
  • 1.5 cup granulated sugar
cinnamon
  • 1 tsp cinnamon
nutmeg
  • 0.5 tsp nutmeg
lemon juice
  • 1 tbsp lemon juice
unsalted butter
  • 0.5 cup unsalted butter Cubed (1 stick)
cornstarch
  • 2 tbsp cornstarch
egg
  • 1 egg Beaten for egg wash
coarse sugar
  • 1 tbsp coarse sugar For sprinkling on top crust

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake
  1. Preheat oven to 375F and grease a 9x13 baking dish. Set it aside so the dish is ready to build the layered cobbler.
  2. Toss sliced peaches with granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch until combined. The mixture should look evenly coated with no dry cornstarch pockets.
  3. Press the first pie crust into the bottom of the dish and bake for 10 minutes until just set. Look for light set edges without full browning.
Build the triple crust layers
  1. Spoon half the peach filling over the first crust and dot with half the unsalted butter. Distribute to reach the corners so each slice gets syrupy filling.
  2. Press the second pie crust over the peaches, then top with the remaining peach filling and butter. Aim for an even layer so the third crust sits flat.
  3. Lay the third pie crust on top, brush with egg wash, and sprinkle with coarse sugar. You should see a glossy top surface where the egg wash hits.
  4. Cut several vents in the top crust and bake for 45-55 minutes until deeply golden and bubbling. Watch for peach syrup bubbling through the vents and golden caramel color.
Rest and serve
  1. Let the triple crust peach cobbler rest 15 minutes before serving. The layers will thicken slightly so the slice holds and syrup settles at the cracks.

Notes

For clean slices with distinct layers, use room-temperature pie crusts and let the cobbler cool for the full 15 minutes (no rushing). Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave at 50% power until just warm. Freezing is not recommended because the triple-crust layers can soften after thawing. If you want a lighter option, swap half the granulated sugar for light brown sugar or a sugar substitute that measures 1:1 for baking, keeping the cornstarch the same for proper thickening.