Old Fashioned Triple Crust Peach Cobbler

If you’re having company and you want to give them that old down home feeling of comfort when they enter your home, then you want this baking in the oven. If you’re trying to sell your home, you want this baking in the oven. Your visitor (s) will think they have walked into grandmas kitchen for sure.  I wish I could can this aroma so I could spray it in my  home every day….every minute!  Anyway, this is an easy cobbler to make because you use refrigerated rolled pie crust, the kind that is sold two to a box that you buy at the store.  You can certainly make your own pie crust, but the kind you buy is just as good.  Actually pie crust is very easy to make, so…it’s entirely up to you as to what kind you prefer. 

So, with that being said, there are a lot of southern cooks who do not think this is a true southern cobbler, they think it has to be a batter that you pour over the fruit, or the kind you make that has the batter on the bottom that cooks up between the fruit.  I really like all versions really, but I think a true cobbler has the crust on the bottom and the lattice crust on top, and crust in the middle!  When I saw this recipe on a blog recently I was happy to have found it.  This is how my grandmother used to make cobblers.  I was very young when she passed, but I do remember the lattice crust on top.  The cobbler I loved best was blackberry cobbler, but the peach cobbler is second on my list most loved cobblers. I hope you enjoy this cobbler as much as I do because it’s pretty awesome!


Happy Cobbler Baking!






6 pounds fresh or frozen peaches; peeled and sliced (about 10 cups_

1 cups sugar or splenda

1/2 cup all-purpose flour

1 teaspoon cinnamon (I add a little more, I love cinnamon)

1 teaspoon nutmeg  (I use fresh grated nutmeg, but the kind you buy in the bottle is good also)

1 Tablespoon pure vanilla extract  (I use homemade vanilla, but the bottle is good also)

1/2 stick butter

3 refrigerated rolled pie crust

For the crust on top:

1 and 1/2 teaspoon sugar

1 and 1/2 teaspoon cinnamon


1. Preheat oven to 375F.  Mix sugar with flour, cinnamon and nutmeg.  In a large post add peaches and sugar mixture and let sit until the sugar begins to mix with the peaches and creates a light syrup (approx 10 minutes).

2. Place pot on the stove over low heat and bring to a boil, then cook until mixture begins to thicken, about 10 to 12 minutes, or until peaches are tender.

3.  Remove from heat and add butter and vanilla.  Stir to mix butter into the peaches. Lightly spray the bottom of a 9 x 13 x 2 inch baking dish, then place one pie crust into the dish, shaped to fit the dish.  Top the crust with 1/2 of the peaches.  Next lay the second crust on top that you have shaped to fit the dish.  Place in preheated oven and bake for 15 minutes, until curst becomes lightly browned.  Remove from the oven and add remaining peaches.  Roll out the last crust and cut into strips.  Place over peaches in a lattice design.  Mix remaining sugar and cinnamon mixture and sprinkle on top the lattice crust. 

Return to oven and bake for an additional 20 to 30 minutes, or until the crust is golden brown.  Sit back and enjoy!


6 thoughts on “Old Fashioned Triple Crust Peach Cobbler

  1. Rosetta:

    This sounds SO delicious; peach cobbler is my favorite dessert.. Do you think I could pre-bake the bottom two crusts?

    This recipe is what I’ll use for my sister Lilli Anne’s February birthday.


    • Sorry neicie to be so long in getting back to you, by now you’ve probably already made this for your sister’s birthday this month! I’ve never pre-baked the crust on this cobbler so I don’t know how it would work. The thing about a cobbler is the crust is gooey and soft, but having it more crisp might work. If you pre-baked your crust, let me know how it turned out for you when you have time. I have not had time to update my blog is quite sometime now, but hope to get back to blogging soon! Have a great day and thanks for your message!


    • You can experiment any way you like to make it your own. When I make mine, I pre-bake the bottom crust. I also pre-bake crust strips to put in the middle for a triple crust cobbler, then top with the unbaked crust before putting the whole thing in the oven to bake.


      • So true Neicie, for this recipe, it depends on if you like a more gooey crust in the middle or a more firm crust, I personally like a more gooey crust . I think you can made any recipe your own by changing something in the recipe. Thanks for your message!


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