INSTRUCTIONS:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- To make the peach filling, in a large mixing bowl, combine the sliced peaches, granulated sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg. Toss gently to coat the peaches evenly with the sugar and spices. Set aside.
- To make the first crust, in a separate mixing bowl, combine 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the boiling water to the flour mixture, stirring until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish. Spread the peach filling over the first crust in the baking dish, distributing it evenly.
- To make the second crust, in another mixing bowl, combine the remaining 1 1/2 cups flour, 1/2 cup granulated sugar, and remaining cold cubed butter. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the second crust mixture evenly over the peach filling in the baking dish. Bake the cobbler in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly around the edges.
- While the cobbler is baking, prepare the third crust. Roll out your favorite pie crust dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters or a knife to cut out shapes, such as stars or hearts.
- After the cobbler has baked for 40-45 minutes, remove it from the oven and place the cut-out pie crust shapes on top of the cobbler.
- Return the cobbler to the oven and bake for an additional 10-15 minutes, or until the pie crust shapes are golden brown. Remove the cobbler from the oven and let it cool slightly before serving.
- Serve the Triple Crust Peach Cobbler warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired
