Triple Crust Peach Cobbler

In a large bowl, combine flour and salt.

Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tbsp at a time, until dough holds together.

Divide dough into 3 portions, wrap in plastic, and chill for at least 30 minutes.

2. Make the Peach Filling:

In a large bowl, combine sliced peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, vanilla, and lemon juice.

Toss until peaches are evenly coated.

3. Assemble the Cobbler:

Preheat oven to 375°F (190°C).

Roll out the first portion of dough and line the bottom of a 9×13-inch baking dish.

Pour half of the peach filling over the crust.

Roll out the second portion and layer over the peaches.

Add the remaining peach filling, then top with the final crust layer. Seal edges and cut a few slits on top for steam.

Brush with beaten egg and sprinkle sugar on top.

4. Bake:

Bake for 45–55 minutes or until the crust is golden brown and peaches are bubbling.

Let cool slightly before serving.

Serving and Storage Tips