Triple Crust Peach Cobbler



3 packages (11 ounces each) Betty Crocker™️ pie crust mix

1 cup cold water

1 1/2 cups sugar

3/4 cup melted butter or ghee

2 teaspoons ground nutmeg

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

2 teaspoons lemon extract

2 cans (29 ounces each) chopped peaches in syrup, undrained


Preheat your oven to 350°F (175°C).

For the first crust layer, combine one package of the pie crust mix with 1/3 cup cold water. Mix until it forms a ball. Flatten this into an 11x8 inch rectangle and cut it into four 11x2 inch strips. Place these strips onto an ungreased baking sheet and bake for 17 minutes. Remove and set aside.

For the second crust layer, blend another package of pie crust mix with 1/3 cup cold water. Once a ball forms, roll it out so it can fit the bottom and sides of a 13x9x2 inch baking dish. Press this into the dish.

In a large mixing bowl, combine the sugar, nutmeg, butter, cinnamon, vanilla, lemon extract, and undrained peaches. Pour half of this peach mixture into the baking dish. Then, layer the 4 pre-baked pastry strips over it.

Pour the remaining peach mixture over the pastry strips.

For the top crust layer, mix the last package of pie crust mix with the remaining 1/3 cup cold water. Once it forms a ball, roll it out to fit the top of your baking dish. Lay this crust over the peach mixture, pressing slightly at the edges to seal. Make several slits in the crust to allow steam to escape.

Bake in the preheated oven for about an hour. Once baked, allow it to cool and store any leftovers in the refrigerator. Enjoy your triple-layered peach delight!