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Triple Crust Peach Cobbler

Triple crust peach cobbler with three shatteringly flaky pie crust layers stacked with syrupy cinnamon peach filling. Bake until deeply golden with caramelized peach syrup bubbling at the vents for a jammy cross-section in every slice.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Rolled pie crusts
  • 3 rolled pie crusts store-bought or homemade
Peach filling
  • 8 cup fresh peaches peeled and sliced
  • 1.5 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
Assembly and topping
  • 0.5 lb unsalted butter cubed (1 stick)
  • 1 egg beaten (for egg wash)
  • 1 tbsp coarse sugar for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish, so the crust can start setting immediately. Keep the dish ready for layering.
  2. Toss sliced peaches with granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch until combined, forming a thick, coated peach mixture. Make sure cornstarch is evenly distributed.
Layer the triple crust
  1. Press the first pie crust into the bottom of the dish and bake for 10 minutes until just set, preventing sogginess. The crust should look set but not deeply browned.
  2. Spoon half the peach filling over the first crust and dot with half the butter for rich, syrupy pockets. Spread gently so the layer is even.
  3. Press the second crust over the peaches, sealing in the filling as much as possible. Tuck edges as needed to help the structure hold.
  4. Top the second crust with the remaining peach filling and dot with the remaining butter for the second syrup layer. Level the peaches so they bake uniformly.
  5. Lay the third crust on top, then brush with the beaten egg and sprinkle with coarse sugar for a golden, crackly finish. Use an even coat so it caramelizes throughout.
Bake and rest
  1. Cut several vents in the top crust to let steam escape and keep filling from overflowing the dish. Aim for small slits distributed across the surface.
  2. Bake for 45-55 minutes at 375F until deeply golden and bubbling, with caramelized peach syrup pooling at the cracks. Look for vigorous bubbling around the vents.
  3. Let the cobbler rest 15 minutes before serving so the syrup thickens and slices lift cleanly. Serve warm for the most tender layers.

Notes

Pro tip: for clean slices with visible layers, use chilled rolled pie crusts and slice the baked cobbler after the 15-minute rest—this helps the peach syrup set without stopping the bubbling effect. Store covered in the refrigerator for up to 4 days; rewarm in a 350F oven for 10-15 minutes. Freezing is yes: freeze slices in airtight containers up to 2 months and thaw overnight in the fridge. For a lighter option, use unsalted butter reduced-fat sticks if you want slightly less richness while keeping the same layering method.