Description
A rich peach cobbler featuring juicy peaches and a flaky triple crust topping baked until golden brown.
Ingredients
Scale
- 6 cans Del Monte peaches
- 3 boxes refrigerated pie crusts
- 2 sticks butter
- 2 cups white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon cornstarch
- 3 tablespoons water
- Pinch of salt
- 1 egg
- 1 teaspoon water
Instructions
- Preheat oven to 350°F.
- Combine peaches, sugar, vanilla, butter, cinnamon, and salt in a large pot.
- Cook over medium heat until butter melts.
- Mix cornstarch and water into a slurry.
- Stir slurry into peach mixture and simmer 10 minutes.
- Line baking pan with two pie crusts.
- Pre-bake crust for 5 minutes.
- Pour peach filling into crust.
- Cut remaining crusts into strips and create layered lattice topping.
- Whisk egg and water for egg wash.
- Brush lattice with egg wash and sprinkle with cinnamon sugar.
- Bake 35 to 40 minutes until golden brown.
- Cool slightly and serve.
Notes
- Do not skip pre-baking the bottom crust.
- Serve warm with vanilla ice cream.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 58
- Sodium: 420
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 89
- Fiber: 3
- Protein: 5
- Cholesterol: 75