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Triple Crust Strawberry Peach Cobbler

Updated: Sep 1, 2021

Prep time: 1hr 10min Bake Time: 45-60 minutes

Recipe for Triple Crust Strawberry Peach Cobbler:

We brought this cobbler to a dinner party hosted by some friends. We had a fantastic time and we were treated to delicious lasagna, salad, and artisan focaccia. The only thing better than the food was the company!

If you love pie crust and crumble this recipe really is made for you. We use a layer of pie crust on the bottom, a layer of pie crust on top of the rich filling, and a generous amount of crumb topping on top of the top layer of pie crust.

We suggest purchasing fresh fruits when they are in season. If you are not using fresh fruits in their prime, you can purchase frozen fruits, as they are typically frozen right after being picked! For the pie crust you can use store bought, make your own, or check out our Fall Cookbook for our recipe. FYI, with everything else in the recipe being scratch-made we opted for store bought to save time!

You will most likely have extra crumb topping. We highly suggested packing it into a freezer bag, storing it in the freezer and using it on additional pies, cakes, muffins, or coffee cakes. If you didn't know, we are freezer queens!


For filling:

¾ cup white sugar

¾ cup light brown sugar lightly packed

¼ cup + 1TBS cornstarch

¼ tsp salt

½ cup water

½ tsp ground cinnamon

½ tsp ground ginger

3 heaping cups fresh peaches peeled and sliced (about 5 peaches)

3 heaping cups fresh strawberries quartered (about 1lb)

2 TBS lemon juice

1½ tsp vanilla

5 TBS butter

Double batch (two) pie crust

1 beaten egg, for egg wash

For Crumb Topping:

1¼ cup flour

½ cup light brown sugar lightly packed

½ cup white sugar

½ tsp salt

1 tsp vanilla

½ cup + 2 TBS unsalted butter, melted


Pre-Prep: Remove skin from peaches, by scoring, then blanching. Check out how our friends do it at,

Thickly slice peaches. Quarter strawberries. Measure ingredients. Roll pie crust to fit baking dishes. Place 1 pie crust in the bottom of a 9x13 inch pan. Set aside other pie crust for placing on top of the cobbler. Preheat oven to 400°

For Crumb Topping:

Whisk all dry ingredients together, then stir in the melted butter and vanilla. Place the mixture in the refrigerator while you prep the other ingredients.

For Filling:

In a large pot, whisk sugars, spices, cornstarch, salt, and water until smooth. Bring to a boil. Cook and stir 2 minutes or until thickened. Add fruit and cook for only 1 minute, gently stirring to mix all ingredients. Turn off heat then gently stir in lemon juice, vanilla extract, and butter.

Immediately place filling into the baking dish lined with a layer of pie crust on the bottom. Top with second pie crust and brush with the egg wash. Using a small steak or paring knife, make small slits into the top crust (about 10 slits) to allow air to escape.

Remove crumb topping mixture from the refrigerator and crumble with your hands or a fork. Place your desired amount of crumb topping on top of the crust, spreading to the edges. Bake at 400 degrees F for 45-60 minutes until crust is golden brown and filling is bubbly. Cool on a wire rack.

We think this cobbler is best served slightly warm or room temperature with ice cream! Keep following for more recipes and hospitality blogs!

As always, if you have any questions, or make this recipe at home, please let us know by contacting us on social media or by leaving a comment on this blog!

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