Triple Crust Peach Cobbler

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine peaches, sugar, flour, vanilla, cinnamon, and salt. Gently stir until peaches are coated.
3. In a separate bowl, combine flour and salt for the crust. Cut in cold butter and shortening using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Gradually add ice water, a tablespoon at a time, until dough comes together. Don’t overmix.
5. Divide dough into three equal parts. Roll out one portion and place it in the prepared dish. Press gently to remove air pockets.
6. Pour peach filling over the bottom crust.
7. Roll out the second portion of dough and place it over the filling. Seal the edges.
8. Roll out the remaining dough and cut into strips for a lattice top.
9. Bake for about 45 minutes, or until golden brown and bubbly.
10. Cool slightly before serving. Enjoy warm, with vanilla ice cream (optional).

Variations

• Add nutmeg or almond extract to the filling.
• Use whole wheat flour for a healthier crust.
• Make it gluten-free with a gluten-free flour blend.
• Experiment with other fruits like apples or berries!

Frequently Asked Questions

• Q: Can I use canned peaches? A: Yes, but fresh are preferred. Drain well before using.
• Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
• Q: Can I freeze it? A: Yes, freeze the *unbaked* cobbler for up to 3 months. Thaw overnight and bake as directed.

Conclusion

This Triple Crust Peach Cobbler is more than just dessert; it’s a taste of tradition and happy memories. Share this delicious recipe with your loved ones and savor every bite!