Ingredients

  • 3 Packages (11 ounces each) Betty Crocker™️ pie crust mix
  • 1 cold water cup
  • 1 1/2 sugar cups
  • 3/4 cup melted butter or ghee
  • 2 teaspoons ground nutmeg
  • 2 teaspoon ground cinnamon
  • 2 Vanilla teaspoons
  • 2 Small spoons of lemon extract
  • 2 cans (29 ounces each) chopped peaches in syrup, undrained

How To Make Triple Crust Peach Cobbler

  1. Heat oven to 350 degrees Fahrenheit. Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the ball into a rectangle, 11×8 inches. Cutting TO 4 strips, 11 by 2 inches every . Placing strips on an un-greased cookie sheet; Baking 17 min . Sit apart .
  2. Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the roll ball to fit the bottom and sides of an un-greased rectangular baking dish, 13 x 9 x 2 inches. Put in a plate and set aside.
  3. Stirring sugar, nutmeg,butter , cinnamon, vanilla, lemon extract, and peaches together in a large bowl. Cast semi of the mixture to the baking plate . Arrange 4 pastry slices on top. Pour rest half of the peach mixture on the top.
  4. Stir one package of pie crust mixture with 1/3 cup cold water until the mixture forms a ball. Flatten the roll ball to fit the mixture into the baking dish. Cutting several holes . Place the crust on top of the mixture in the baking dish. Seal on the edges of the dish.
  5. Baking for an hour . Continue covered in refrigerator.