Fridge vs. Freezer: While the refrigerator is suitable for short-term storage (up to 4 days), if you plan on storing the cobbler longer, consider the freezer. Properly stored, it can last up to 3 months in the freezer.
Reheating: For best results, reheat in the oven. Preheat to 350°F (175°C) and bake until it’s heated through, which typically takes about 20 minutes. Microwaving is quicker but can make the crust less crispy.
Avoid Repeated Reheating: Try to reheat only the portion you’ll eat to maintain the cobbler’s quality. Repeated reheating can degrade the texture and flavor.
Serve Warm: Triple Crust Peach Cobbler is best served warm. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
Remember, no matter how you store or reheat your cobbler, the love and effort you put into making it shine through with every bite!
Triple Crust Peach Cobbler
Triple Crust Peach Cobbler
Indulge in this Triple Crust Peach Cobbler, a delightful blend of sweet peaches and flaky crust. Perfectly golden-baked and best served with a scoop of ice cream. A treat for all seasons!
4.67 from 3 votes
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Course: DessertCuisine: AmericanKeyword: Peach Cobbler, Triple Crust Peach Cobbler Prep Time: 25minutes minsCook Time: 50minutes minsTotal Time: 1hour hr 15minutes mins Servings: 8
Ingredients
6 Cans of Del Monte Peaches
3 Boxes of Refrigerated Pie Crust 2 crusts per box
2 Sticks of Butter
2 Cups of White Sugar divided
1 Tbsp Vanilla Extract
1 Tbsp Cinnamon with some extra for topping
1 Tbsp Corn Starch
3 Tbsp Water
A Pinch of Salt
1 Egg for egg wash
1 Tsp Water for egg wash
Instructions
Preparation: Preheat your oven to 350°F.
Peach Filling:
In a large pot, empty all six cans of peaches.
Mix in 1 cup of sugar, ensuring it’s well combined.
Stir in the vanilla extract.
Incorporate the butter and remaining sugar into the pot and let it melt and combine with the peaches.
Corn Starch Slurry: Create a thickening agent for your peach mixture by combining 3 Tbsp of water with the corn starch. Stir this slurry into the peach mixture and let it simmer for another 10 minutes.
Crust Base:
Lay two pie crusts onto a baking pan, ensuring all sides and the base are well-covered.
Bake the crust in the oven for about 5 minutes.
Once done, remove from the oven and let it cool slightly.
Peach Layer:
Pour the peaches into the crust-lined baking pan.
Make sure the peaches are spread evenly and pour in enough peach juice to cover them entirely.
Triple Crust Top:
Cut the remaining pie crusts into strips.
Lay these strips over the peaches, first vertically and then horizontally, to achieve the triple crust effect.
Egg Wash & Topping:
Combine the whisked egg with 1 tsp of water to create an egg wash.
Brush this wash over the pie crust strips.
Sprinkle a mix of sugar and cinnamon over the top for an added touch of sweetness and warmth.
Baking: Place the cobbler in the oven and bake for 35-40 minutes, or until the crust turns a beautiful golden brown.
Serving: Enjoy this delightful Triple Crust Peach Cobbler on its own or paired with a scoop of your favorite ice cream!
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