HOW TO MAKE PEACH COBBLER | TRIPLE CRUSTED | EASY, QUICK & DELICIOUS | GREAT HOLIDAY DESSERT!

This Semi-Homemade Peach Cobbler that will knock your socks off! Simple, Easy & Delicious!

Ingredients
6 Cans Del Monte Peaches
3 Boxes Refrigerated Pie Crust (Each box holds 2-Pie Crusts)
2 Sticks Butter
2 Cups White Sugar
1 Tbsp Vanilla Extract
1 Tbsp Cinnamon
1 Tbsp Corn Starch
3 Tbsp Water
Pinch of Salt
1 Whisked Egg for brushing over dough

Preheat oven at 350

Open and our all cans of peaches in a pot and mix well; pour in 1 cup of sugar and mix, add Vanilla Extract mix, add butter stir. Repeat the sugar and butter process. Make Corn Starch Slurry mixture by adding 3 Tbsp of water to corn starch and stir. Pour slurry mixture into cooking peaches and stir, cook for another 10 minutes. Place two whole pie shells into baking pan, making sure to cover all sides of the pan. Place in oven for about 5 minutes and remove, let stand for a couple minutes. Fill baking pan with peaches making sure to use as many as possible. Add enough juice to completely cover peaches. Cut remaining pie shells into strips and arrange vertically and then cross ways on top of peaches. This gives you that triple crust! Beat one egg, add 1 Tsp of water and beat. Brush the egg mixture on top of your crust. Mix some sugar and cinnamon together and sprinkle on top. Place in oven for 35-40 minutes, or until crust is golden. Enjoy with a scoop of ice cream or by itself!

what’s up everybody it’s your girl coming at you with a simple easy peach cobbler my daughter in love asked me to make this for her teachers giving so i decided to go ahead and video it it’s easy to make it’s quick but yet it’s delicious so let’s get this ball rolling but before we get the ball rolling don’t forget to like share and subscribe now let’s get this ball rolling y’all let’s get these delicious peaches inside of this pan uh i’m using six cans as you can see uh because my pyrex pan is 15 by 10 inches so it’s pretty large if you’re using a smaller pan you may want to consider using less peaches but it’s up to you so let’s get it all in there and stir it up and make sure you don’t drain your peaches keep all the juice that’s in the can here i’m going to slice some of the peaches that didn’t get properly sliced this is actually a half of a peach so i want to cut cut it in a quarter so it will be the same size as all the other peaches so that’s just something that i do you don’t have to do that of course but i just like everything uniform so i cut it pretty much the same sort of all cooked the same now let’s get one cup of sugar added into the pot and we’re gonna just stir that around real good get it mixed in really really well and following that i’m going to add a tablespoon of vanilla extract and of course we’re going to mix that in now i’m going to add half a cup of butter and yes we’re going to mix it stir it stir in the love girls boys men women we got to stir the love in the pot so let’s stir that around and then we’re going to let that just sit and now it’s time to add my cinnamon which is a tablespoon that we’re putting in and we’re gonna stir it up really good of course and once we get that all stirred then it’s time to go ahead and add that second cup of sugar and yes mix it in babies mix it in now we’ll add that last cup of butter and mix that in really good and stir that love babies stir that love now you know we gotta add a pinch of salt to kind of offset that sweetness just a little pinch that’s all and then of course you stir that love baby stir that love yessiree love is in the pot all right now i have one tablespoon of corn starch and three tablespoons of water and we’re just going to mix that in and let it sit and cook for about 10 minutes now i have my pie crust already made pie crust this is what makes it so simple now you get your pie crust opened and rolled out and you want to try and layer the entire bottom of the pyrex pan or whatever pan you’re using and you want to cover up as much as you can so that the filling won’t come out of the uh pie crust all right so as you can see the bottom of the pan is layered and i’m going to fill in some of the um spaces on the sides when i slice up the other pie crust so this is how it’s looking and this is how yours should look as well now what i’m going to do is take this pie crust and put it in the oven for about five minutes just to kind of cool heat the bottom of the pie crust well y’all it’s time to get these delicious peaches in this pan so i’m using a slotted spoon to keep the juice in the pot and to help me to get the peaches distributed evenly and i want to make sure all of these peaches are added in this pan so that’s why i’m using this slotted spoon once i get all the peaches in then you know what it’s time to do yep it’s time to add all that delicious juice it’s going to be finger-licking good so you want to feel the juice all the way up over the peaches but not too high you just want to cover all your peaches you may not use all your juice i didn’t use all of mine and it was juicy and it was a nice thickness to the peach cobbler once it came out of the oven so let’s get started on cutting the uh topping for this peach cobbler now i’m gonna have triple layer of uh topping and uh we’re just gonna slice them down just cut them as evenly as you can and just slice them and you’re going to repeat this for all three of your pie shells all right y’all once you get your strips cut out then you’re just going to start layering them and you layer them any way you want to but i start out layering them vertically and i take them all the way from one end of the pan to the other end and then i take another set of strips and i uh take them crossways over the vertical strips and this is the way the second layer looks so now it’s time to get ready to get my third layer on and my last set of strips is going the opposite direction so we have criss-cross and vertical so this is going to give us that triple layer of topping that crust that’s going to be so good oh my god it’s going to be finger looking good y’all i promise you you’re going to love it you got to do it you got to do it all right this is the way it should look when you finish layering your strips so what i’m doing now is i’m taking a knife and i’m just cutting off the edges that are hanging over the pyrex pan so you want it to look nice and neat and beautiful i like to take a beaten egg and add a couple teaspoons of water and then spread it over the pie crust this gives it a golden glossy look once it’s cooked in the oven i’m adding a sugar cinnamon mixture on top of the pie crust just a light sprinkle this is optional you don’t have to do this but i like to do it because it helps with the shine on your pie crust it’s time to put the cobbler in a 350 degree oven for 35 to 40 minutes until it looks like this which is delicious thank you guys so much for stopping by don’t forget to like share and subscribe and hit that notification bell so you’ll be notified each time i drop a video god bless and have a blessed day