Triple Crust Peach Cobbler is a timeless dessert that mixes the sweetness of ripe peaches with the consolation of a buttery, flaky crust. This basic recipe has been handed down by generations, bringing pleasure to numerous households. On this complete information, we are going to stroll you thru the substances and step-by-step directions to create the proper Triple Crust Peach Cobbler. So, let’s roll up our sleeves and embark on a pleasant culinary journey.
Components:
| INGREDIENT | QUANTITY |
|---|---|
| Betty Crocker™ pie crust combine (3 packages) | 33 ounces (3 packages of 11 ounces every) |
| Chilly water | 1 cup |
| Sugar | 1 1/2 cups |
| Butter or margarine, melted | 3/4 cup |
| Floor nutmeg | 2 teaspoons |
| Floor cinnamon | 2 teaspoons |
| Vanilla | 2 teaspoons |
| Lemon extract | 2 teaspoons |
| Sliced peaches in syrup, undrained (2 cans) | 58 ounces (2 cans of 29 ounces every) |
Directions:
Step 1: Making ready the Pastry Strips
On this first step, we’ll put together the pastry strips that may add layers of flakiness to our Triple Crust Peach Cobbler.
- Warmth your oven to 350°F.
- Stir collectively 1 bundle of Betty Crocker™ pie crust combine and 1/3 cup of chilly water till the combination types a ball.
- Flatten the dough right into a rectangle, roughly 11×8 inches in dimension.
- Lower the dough into 4 strips, every measuring 11×2 inches.
- Place the strips on an ungreased cookie sheet and bake them for 18 minutes. Set them apart to chill.
Step 2: Making ready the Backside Crust
Now, let’s create the underside crust that may cradle the luscious peach filling.
- Stir collectively 1 bundle of Betty Crocker™ pie crust combine and 1/3 cup of chilly water till the combination types a ball.
- Flatten the dough and roll it out to suit the underside and sides of an ungreased rectangular baking dish, sized at 13x9x2 inches.
- Place the ready crust within the baking dish and set it apart.
Step 3: Creating the Peach Filling
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