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Triple-Crust Peach Cobbler

Prep 20 min
Total 1 hr 38 min
Servings 12

When two crusts in a cobbler just aren’t enough, try this recipe. You’ll find three flaky layers separated by sweet, juicy peaches. MORE+ LESS-

By Betty Crocker Kitchens

August 27, 2007

Ingredients

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

cup cold water

1 1/2

cups sugar

3/4

cup butter or margarine, melted

teaspoons ground nutmeg

teaspoons ground cinnamon

teaspoons vanilla

teaspoons lemon extract

cans (29 ounces each) sliced peaches in syrup, undrained

Steps

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1

Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
2

Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.
3

Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
4

Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
5

Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.

Expert Tips

Top warm cobbler with cinnamon or vanilla ice cream.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 360

% Daily Value

Total Fat: 40g; 61%
Saturated Fat 15g 77% Trans Fat 11g
Cholesterol: 30mg; 10%
Sodium: 630mg; 26%
Potassium: 180mg; 5%
Total Carbohydrate: 89g; 30%
Dietary Fiber 2g 8% Sugars 48g
Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 0%; 0%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;