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Triple Crust Peach Cobbler

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A cobbler with not one, not two, but three flaky crusts?
Three flaky layers separated by sweet, juicy peaches.

How To Make Triple-Crust Peach Cobbler?


1 cup of cold water.

1 cup melted margarine.

1 cup and half granulated sugar.

2 cans sliced peaches in syrup.

2 tsp lemon extract.

2 tsp vanilla.

2 tsp cinnamon powder.

2 tsp ground nutmeg.

3 PKG Betty Crocker™️ pie crust mix.


STEP 1: I preheated the oven to 350ºF.

STEP 2: I stir 1 PKG pie crust mix and 1/3 cup of the cold water until mixture forms a ball. And I rolled into a rectangle, 11×8 inches, I cut into 4 strips. Then I placed strips on an ungreased cookie sheet; baked 18 minutes and Set aside.


STEP 3: In a large bowl, I mixed sugar, butter, nutmeg, cinnamon, vanilla, lemon extract, and peaches.

STEP 4: I poured half of the mixture in baking dish, and I arranged the 4 pastry strips on top.

STEP 5: I poured the remaining half of the peach mixture on top. Then I placed crust on top of mixture in baking dish; seal to edges of the dish.

STEP 6: I baked about 50 to 60 minutes or until the crust is golden brown. And I Store covered in refrigerator.


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