Description
Digging into this triple crust peach cobbler means diving into a classic Southern dessert that’ll make your taste buds dance with pure delight. Generous layers of buttery pastry and sweet peaches create a comforting treat that feels like a warm hug from your favorite grandmother.
Ingredients
Scale
Main Ingredients:
- 6 Cans of Del Monte Peaches
- 3 Boxes of Refrigerated Pie Crust
Supporting Ingredients:
- 2 Sticks of Butter
- 2 Cups of White Sugar
Finishing Ingredients:
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Cinnamon
- 1 Tablespoon Corn Starch
- 3 Tablespoons Water
- 1 Pinch of Salt
- 1 Egg
- 1 Teaspoon Water
Instructions
- Warm the oven to 350°F, preparing your baking space for a delicious dessert.
- Open all six Del Monte peach cans and pour contents into a large pot.
- Blend 1 cup of white sugar thoroughly with the peaches, stirring until evenly distributed.
- Add vanilla extract and mix gently into the peach mixture.
- Drop 2 sticks of butter into the pot, letting it melt and combine with peaches and sugar over medium heat.
- Create a corn starch slurry by whisking 1 Tbsp corn starch with 3 Tbsp water until smooth.
- Pour the slurry into the peach mixture, stirring constantly to prevent clumping.
- Simmer the peach filling for 10 minutes, allowing it to thicken and develop rich flavors.
- Unroll two pie crusts and carefully line a baking pan, pressing edges to cover bottom and sides completely.
- Bake the crust base for 5 minutes at 350°F to create a slight crispness.
- Remove crust from oven and let it cool for 2-3 minutes.
- Ladle the warm peach filling into the pre-baked crust, spreading evenly to cover the entire surface.
- Cut remaining pie crusts into 1-inch wide strips using a sharp knife.
- Arrange strips over peaches first in vertical lines, then crosswise to create a woven, triple-layer effect.
- Whisk 1 egg with 1 tsp water to create a smooth egg wash.
- Brush egg wash generously over the crisscrossed pastry strips.
- Sprinkle a mixture of sugar and cinnamon across the top crust for extra sweetness and aroma.
- Bake the cobbler at 350°F for 35-40 minutes until the crust turns a deep golden brown.
- Remove from oven and let cool for 15 minutes before serving to allow filling to set.
- Serve warm, optionally accompanied by a scoop of vanilla ice cream.
Notes
- Corn starch helps thicken the peach filling, preventing a runny texture and creating a smooth, consistent sauce.
- Letting the peach mixture simmer allows the flavors to develop and ensures the corn starch activates properly for optimal thickening.
- Cut pie crust strips carefully and weave them with precision to create an attractive lattice top that ensures even coverage and beautiful presentation.
- For a gluten-free version, swap traditional pie crusts with gluten-free alternatives made from almond or coconut flour, keeping the delicious flavor intact while accommodating dietary needs.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Category: Cobbler
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 503
- Sugar: 40 g
- Sodium: 330 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg