I am excited to share my Peach Cobbler For A Crowd, a recipe that brings together fresh peaches, a crisp bottom crust made with all-purpose flour, granulated sugar and butter, and a delicious crumb topping featuring rolled oats and brown sugar. This layered dessert invites curiosity and promises an unforgettable treat.

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I recently decided to try something exciting in the kitchen with my Triple Crust Peach Cobbler. This ain’t your everyday dessert.

I started by mixing up a bottom crust using 1 1/2 cups of all-purpose flour, a little bit of sugar, salt, and cold unsalted butter, then added just enough ice water to bring it all together. For the filling, I piled in 8 cups of sliced fresh peaches with a blend of granulated and brown sugars, a sprinkle of cinnamon and nutmeg, and a dash of vanilla extract and lemon juice.

Then theres a crumb topping made with flour, rolled oats, brown sugar, diced butter, and just a pinch of baking powder and salt. And if that wasnt enough, I finished it off with a delicate top crust that hugs the filling.

I love making this because its like a twist on that pie crust cobbler style that’s perfect for a crowd even if it feels a bit old fashioned sometimes.

Why I Like this Recipe

I love this recipe because it gives me a mix of textures that keeps things interesting – the bottom crust is tender while the top crust comes out flaky and crunchy. I also like how juicy and sweet the peach filling becomes when mixed with cinnamon and nutmeg; it reminds me of warm summer days. I really enjoy how the crumb topping adds an extra layer of flavor and crunch that makes each bite unique, plus it makes the whole dish look super homemade. Lastly, baking this cobbler always makes me feel proud because it isnt too complicated and it brings back fun memories of helping out in the kitchen with my family.

Ingredients

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Fresh Peaches: They deliver natural sweetness, fiber and vitamins that brighten the cobbler, making it both tasty and a bit tangy.
All-Purpose Flour: As the main carbohydrate source, it gives structure and helps form those lovely, crumbly textures.
Unsalted Butter: This adds rich flavor and tenderness while contributing essential fats, even if it’s not the healthiest choice.
Rolled Oats: They offer texture, a slight nuttiness, and extra fiber, enhancing both nutrition and taste.
Lemon Juice: Brings a sour pop that balances the sweetness of the fruits and sugars in every bite.

Ingredient Quantities

Bottom Crust: 1 1/2 cups all-purpose flour

Bottom Crust: 1/2 cup granulated sugar

Bottom Crust: 1/2 teaspoon salt

Bottom Crust: 1/2 cup cold unsalted butter, cubed

Bottom Crust: 3 to 4 tablespoons ice water (as needed)

Filling: 8 cups sliced fresh peaches (about 6-8 medium peaches, peeled if you prefer)

Filling: 3/4 cup granulated sugar

Filling: 1/4 cup brown sugar

Filling: 1/4 cup all-purpose flour

Filling: 1/2 teaspoon ground cinnamon

Filling: 1/4 teaspoon ground nutmeg

Filling: 1 teaspoon vanilla extract

Filling: Juice of 1 lemon

Crumb Topping: 1 cup all-purpose flour

Crumb Topping: 1/2 cup rolled oats

Crumb Topping: 1/2 cup brown sugar

Crumb Topping: 1/2 cup cold unsalted butter, diced

Crumb Topping: 1/2 teaspoon baking powder

Crumb Topping: 1/4 teaspoon salt

Top Crust: 1 1/2 cups all-purpose flour

Top Crust: 2 to 3 tablespoons granulated sugar

Top Crust: 1/2 teaspoon salt

Top Crust: 1/2 cup cold unsalted butter, diced

Top Crust: 1/4 to 1/2 cup ice water (adjust as needed for dough consistency)

How to Make this

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1. Preheat your oven to 375°F and grease a 9-inch baking dish.

2. In a bowl, mix 1 1/2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt for the bottom crust. Add 1/2 cup cold butter cubes and work it in using a pastry cutter or your fingers until the mixture looks crumbly. Slowly add 3 to 4 tablespoons ice water until the dough just comes together.

3. Press the bottom crust dough evenly into the bottom of the greased baking dish.

4. In a large bowl, combine 8 cups sliced peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon vanilla extract, and the juice of 1 lemon. Mix well and then spread the filling evenly over the bottom crust.

5. For the crumb topping, mix together 1 cup flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl. Cut in 1/2 cup cold diced butter until the mix becomes crumbly. Sprinkle this evenly over the peach filling.

6. Now make the top crust: in another bowl, stir together 1 1/2 cups flour, 2 to 3 tablespoons sugar, and 1/2 teaspoon salt. Add 1/2 cup diced cold butter and work it in until the mix turns crumbly. Gradually add 1/4 to 1/2 cup ice water until a soft dough forms.

7. Roll out the top crust dough on a lightly floured surface into a round shape that will cover your baking dish. Place it gently over the crumb topping.

8. Use a knife or fork to poke or slit a few holes in the top crust to allow steam to vent.

9. Bake in the preheated oven for about 45 to 50 minutes until the crusts are golden and the filling is bubbly.

10. Let the cobbler cool for a few minutes before serving warm. Enjoy your delicious Triple Crust Peach Cobbler!

Equipment Needed

1. Preheated oven (set to 375°F)
2. 9-inch baking dish
3. Mixing bowls (several sizes for crusts, filling, and crumb topping)
4. Pastry cutter (or a fork, or use your fingers for working the butter)
5. Measuring cups and spoons
6. Rolling pin (for rolling out the top crust dough)
7. Knife or fork (to poke holes in the top crust for steam)
8. Spatula (for mixing ingredients)
9. Cutting board (for dicing butter and slicing peaches)
10. A clean, floured surface (for rolling out dough)

FAQ

Can I use canned peaches instead of fresh peaches?

Yes, but canned peaches might make the filling a bit watery and less flavorful. Fresh peaches are prefered for the best taste.

How can I make the crust flakier?

Make sure your butter is really cold and don’t overwork the dough. Handling it too much can cause the butter to blend in and lose that flaky texture.

Do I need to pre-cook the peach filling before baking?

No, you dont have to pre-cook it. The baking time is enough to soften the peaches, but if you like them extra soft, you can simmer them for a few mins first.

How do I store any leftover cobbler?

Keep it in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in the oven to help keep the crust crisp.

Can I adjust the sweetness in the recipe?

Sure, if you find it too sweet you can reduce some of the sugars or add a bit more lemon juice to balance the flavor.

Triple Crust Peach Cobbler Recipe Substitutions and Variations

If you dont have cold unsalted butter for the bottom crust, try using an equal amount of cold margarine or even coconut oil for a slightly different flavor.
For the filling’s brown sugar, you can mix granulated sugar with about 1 tablespoon of molasses per cup to mimic that deep, caramel taste.
If you can’t get rolled oats for the crumb topping, feel free to use quick oats instead, although the texture might be a bit less hearty.
In the top crust, if you’re short on ice water, you may use regular cold water but add it a little at a time until the dough comes together just right.

Pro Tips

1. Chill your butter, flour, and water before you start working with the dough so that you get a flakier crust – seriously, it makes a huge difference.
2. Don’t overmix the dough – a few lumps are ok, and overworking it can make your crust tough instead of light and crumbly, like you want.
3. Make sure to vent the top crust really well so that the steam can escape; Otherwise, the filling might get too watery and the crust soggy.
4. Let the cobbler cool for a few minutes after baking – it helps the flavors settle a bit and makes it a lot easier to serve without it falling apart.

Triple Crust Peach Cobbler Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

840

kcal

Equipment: 1. Preheated oven (set to 375°F)
2. 9-inch baking dish
3. Mixing bowls (several sizes for crusts, filling, and crumb topping)
4. Pastry cutter (or a fork, or use your fingers for working the butter)
5. Measuring cups and spoons
6. Rolling pin (for rolling out the top crust dough)
7. Knife or fork (to poke holes in the top crust for steam)
8. Spatula (for mixing ingredients)
9. Cutting board (for dicing butter and slicing peaches)
10. A clean, floured surface (for rolling out dough)

Ingredients

Bottom Crust: 1 1/2 cups all-purpose flour
Bottom Crust: 1/2 cup granulated sugar
Bottom Crust: 1/2 teaspoon salt
Bottom Crust: 1/2 cup cold unsalted butter, cubed
Bottom Crust: 3 to 4 tablespoons ice water (as needed)
Filling: 8 cups sliced fresh peaches (about 6-8 medium peaches, peeled if you prefer)
Filling: 3/4 cup granulated sugar
Filling: 1/4 cup brown sugar
Filling: 1/4 cup all-purpose flour
Filling: 1/2 teaspoon ground cinnamon
Filling: 1/4 teaspoon ground nutmeg
Filling: 1 teaspoon vanilla extract
Filling: Juice of 1 lemon
Crumb Topping: 1 cup all-purpose flour
Crumb Topping: 1/2 cup rolled oats
Crumb Topping: 1/2 cup brown sugar
Crumb Topping: 1/2 cup cold unsalted butter, diced
Crumb Topping: 1/2 teaspoon baking powder
Crumb Topping: 1/4 teaspoon salt
Top Crust: 1 1/2 cups all-purpose flour
Top Crust: 2 to 3 tablespoons granulated sugar
Top Crust: 1/2 teaspoon salt
Top Crust: 1/2 cup cold unsalted butter, diced
Top Crust: 1/4 to 1/2 cup ice water (adjust as needed for dough consistency)

Directions

Preheat your oven to 375°F and grease a 9-inch baking dish.
In a bowl, mix 1 1/2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt for the bottom crust. Add 1/2 cup cold butter cubes and work it in using a pastry cutter or your fingers until the mixture looks crumbly. Slowly add 3 to 4 tablespoons ice water until the dough just comes together.
Press the bottom crust dough evenly into the bottom of the greased baking dish.
In a large bowl, combine 8 cups sliced peaches with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon vanilla extract, and the juice of 1 lemon. Mix well and then spread the filling evenly over the bottom crust.
For the crumb topping, mix together 1 cup flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl. Cut in 1/2 cup cold diced butter until the mix becomes crumbly. Sprinkle this evenly over the peach filling.
Now make the top crust: in another bowl, stir together 1 1/2 cups flour, 2 to 3 tablespoons sugar, and 1/2 teaspoon salt. Add 1/2 cup diced cold butter and work it in until the mix turns crumbly. Gradually add 1/4 to 1/2 cup ice water until a soft dough forms.
Roll out the top crust dough on a lightly floured surface into a round shape that will cover your baking dish. Place it gently over the crumb topping.
Use a knife or fork to poke or slit a few holes in the top crust to allow steam to vent.
Bake in the preheated oven for about 45 to 50 minutes until the crusts are golden and the filling is bubbly.
Let the cobbler cool for a few minutes before serving warm. Enjoy your delicious Triple Crust Peach Cobbler!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.