Triple Crust Peach Cobbler

A Southern Classic with Extra Flaky Layers and Sweet, Syrupy Peaches

If you’re looking for a cobbler recipe that’s rich, comforting, and packed with old-fashioned Southern flavor, this Triple Crust Peach Cobbler is the answer. With not one, not two, but three flaky crust layers, plus syrupy sweet peaches spiced with cinnamon and nutmeg, it’s a dessert made to impress.

Perfect for family gatherings, Sunday suppers, or holiday potlucks, this cobbler combines buttery crust with warm fruit filling in a way that’s nostalgic, satisfying, and completely irresistible.

Why You’ll Love This Recipe

Triple the Crust = Triple the Comfort
Easy to Make using Betty Crocker™ pie crust mix
Warm, Sweet, and Spiced Just Right
Perfect for Make-Ahead & Sharing
A crowd-pleasing dessert for any time of year

Ingredients

Here’s what you’ll need to make this rich and cozy cobbler:

3 packages (11 oz each) Betty Crocker™ pie crust mix
1 cup cold water, divided (⅓ cup for each crust layer)
1½ cups granulated sugar
¾ cup melted butter (or ghee for a nutty richness)
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons lemon extract
2 cans (29 oz each) chopped peaches in syrup, undrained

How to Make Triple Crust Peach Cobbler

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Get out a 13x9x2-inch ungreased rectangular baking dish and a baking sheet for the crust strips.

Step 2: Make the First Crust – For Topping

In a medium bowl, stir 1 package of pie crust mix with ⅓ cup cold water until the dough forms a ball.
Flatten the ball into a rectangle, about 11×8 inches.
Cut into four strips, each about 11 x 2 inches.
Place the strips on an ungreased cookie sheet.
Bake for 17 minutes, or until lightly golden. Set aside to cool.

These strips will be the crispy middle crust layer that gives this cobbler its signature “triple crust” texture.

Step 3: Make the Bottom Crust

Stir the second package of pie crust mix with another ⅓ cup cold water until it forms a dough ball.
Roll or flatten the dough to fit the bottom and sides of your 13×9-inch baking dish.
Gently press the dough into the ungreased baking dish. Set aside.

Step 4: Make the Peach Filling

In a large mixing bowl, combine:

1½ cups sugar
¾ cup melted butter or ghee
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 teaspoons lemon extract
2 cans (29 oz each) chopped peaches in syrup (undrained)

Stir until well mixed and syrupy.

Step 5: Layer the Cobbler

Pour half of the peach mixture into the baking dish over the raw bottom crust.
Lay the four pre-baked crust strips across the top of the peaches (this is your middle layer).
Pour the remaining peach mixture over the crust strips.

Step 6: Top It Off

Prepare the third package of pie crust mix with the last ⅓ cup cold water.
Roll the dough out to fit the top of your baking dish.
Cut a few small slits or holes into the dough to allow steam to escape.
Carefully lay the dough over the peach mixture and seal the edges along the baking dish.

Step 7: Bake

Place the dish in the preheated oven and bake uncovered for 1 hour, or until the top crust is golden and the filling is bubbling.

Optional: If the crust starts browning too quickly, loosely cover with foil halfway through baking.

Step 8: Cool & Store

Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken and makes serving easier. Once cooled completely, cover and store any leftovers in the refrigerator.

Serving Suggestions

Serve warm with:

A scoop of vanilla ice cream
Whipped cream
A drizzle of heavy cream or caramel sauce
Fresh mint for garnish

Time Breakdown

Prep Time: 30 minutes
Bake Time: 1 hour
Total Time: 1 hour 30 minutes

Storage & Reheating

Refrigerate: Store leftovers covered for up to 4 days.
Reheat: Warm in the oven at 300°F for 10–15 minutes or microwave individual servings for 30–60 seconds.
Freeze: You can freeze baked cobbler (without the ice cream) for up to 1 month. Wrap tightly and thaw overnight before reheating.

Tips & Variations

Make it extra golden: Brush the top crust with a little milk or egg wash before baking.
Love spice? Add a pinch of ground cloves or cardamom for deeper flavor.
Try fresh peaches: If using fresh fruit, add an extra ½ cup of sugar and a bit more butter to compensate for the missing syrup.
Don’t skip the slits! The top crust needs ventilation to prevent sogginess.

Final Thoughts

This Triple Crust Peach Cobbler is the kind of dessert that brings people together. Whether it’s a holiday feast or a cozy Sunday dinner, the sweet, spiced filling and buttery crusts make every bite feel like home. And thanks to the Betty Crocker™ pie crust mix, you get all the homemade charm with none of the fuss.

It’s the ultimate comfort dessert—flaky, juicy, and full of flavor in every layer.

Did You Make This Recipe?

Tag your creations on social media and leave a review to let others know how your cobbler turned out. We love seeing your kitchen magic! Amish Peanut Butter Cream Pie