Triple-Crust Peach Cobbler
A cobbler with not one, not two, but three flaky crusts? Yes, please. And there’s no slicing or peeling required, as this recipe calls for sliced canned peaches. Go a la mode with vanilla or sassy cinnamon ice cream.
When two crusts just won’t cut it, make it three with this popular triple crust peach cobbler! It’s layered with irresistibly sweet peaches, making it perfect from summer all the way to fall. Any season, any time, this recipe never falls short of amazing.
You’ll Need
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
1 Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into a rectangle, 11×8 inches. Cut into 4 strips, 11×2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
2 Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of an ungreased rectangular baking dish, 13x9x2 inches. Place in a dish; set aside.
3 Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in a large bowl. Pour half of the mixture in the baking dish. Arrange the 4 pastry strips on top. Pour the remaining half of the peach mixture on top.
4 Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of the dish.
5 Bake about 1 hour or until the crust is golden brown. Store covered in refrigerator.