Ingredients:For the Filling:6–8 cups sliced peaches (fresh or drained canned)1 cup granulated sugar½ cup brown sugar2 tsp cinnamon¼ tsp nutmeg1 tsp vanilla extract2 tbsp lemon juice2 tbsp cornstarch (or ¼ cup flour for thickening)4 tbsp butter, cut into small piecesFor the Crust:3 refrigerated pie crusts (or homemade if you prefer)Optional: 1 egg + 1 tbsp water (for egg wash)Optional: cinnamon-sugar for topping🥣 Instructions:1. Preheat Oven:Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.2. Prepare the Peach Filling:In a large bowl, combine sliced peaches, sugars, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch.Mix well and let sit for 10–15 minutes to develop juices.3. Assemble the First Crust Layer (Bottom):Roll out the first crust and place it on the bottom of the baking dish.Bake for 10–12 minutes until just lightly golden (pre-baking prevents sogginess).4. Add Filling & Middle Crust Layer:Pour half the peach filling over the baked crust.Add a second rolled-out crust layer right over the filling.Bake uncovered for 15 minutes to partially cook the middle crust.5. Top Layer + Finish:Add the remaining peach filling and dot with butter.Top with the third crust. You can:Lay it whole and cut slits for steam, orCut into strips and create a lattice pattern.Brush with egg wash and sprinkle with cinnamon sugar if desired.6. Final Bake:Bake for 35–45 minutes, or until top crust is golden and filling is bubbling.💡 Tip: Place a baking sheet underneath to catch any overflow.🍨 Serve:Let cool slightly before serving.Best with vanilla ice cream or whipped cream!🧊 Storage:Store covered at room temp for 1 day or refrigerate for up to 4 days.Reheat in oven for crisp crust or microwave individual portions.📝 Tips & Variations:No fresh peaches? Use 3 large cans (15 oz each) of sliced peaches, drained.Want extra gooey filling? Use less cornstarch.Like it sweeter? Drizzle with a bit of honey or caramel when serving.
Triple crust peach cobbler
