Rum Spiked Peach Cobbler



12 peaches,about 10 cups, peeled and sliced*

1/2 cup butter

5 Tbsp. brown sugar
2-3 Tbsp. dark rum*

1/4 cup brown sugar 

2 Tbsp. cornstarch

1 tsp. ground cinnamon


1 1/2 cups all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

2 tsp. baking powder

1/2 tsp. salt

12 Tbsp. (1 1/2 sticks) cold butter, cut into small pieces

1 Tbsp. vanilla

2/3 cup Heavy cream, plus more for brushing




Preheat the oven to 375°F, lightly coat a 13x9-inch baking dish with cooking spray.

Melt butter in a large skillet over medium-high heat. Stir in 5 Tbsp. brown sugar. Add sliced peaches and rum; cook stirring frequently for about 5 minutes. Drain.*

In a large bowl add the peaches, 1/4 cup brown sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

In a medium bowl, or food processor, add the flour, sugars, baking powder, and salt. Cut butter into flour mixture until it resembles course meal. Add cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

Dump the peaches into a 13x9-inch baking pan, place in oven until heated through, about 5 minutes. Drop pieces of dough over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Bake for 40 to 45 minutes until the top is browned and the fruit is bubbling. Enjoy warm.

Recipe from Sugar High,