Easy Triple Crust Peach Cobbler – Don’t LOSE this Recipe
Ingredients:
Peach Filling
4 cups sliced peaches (fresh or canned, drained)
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Triple Crust Layers
1 box refrigerated pie crusts (3 crusts)
Others
½ cup unsalted butter, melted
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease a baking dish.
In a bowl, combine the peaches, sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. Stir well and set aside.
Unroll one pie crust and place it in the bottom of the prepared baking dish, trimming if necessary.
Spread half of the peach filling evenly over the crust.
Place the second pie crust over the peaches and spread the remaining peach filling on top.
Cover with the third pie crust, gently pressing the edges if needed.
Drizzle the melted butter evenly over the top crust.
Bake until the crusts are golden brown and the filling is bubbly.
Remove from the oven and allow to cool slightly before serving
