Peach Cobbler

• tobbler filling:
• t-8 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
• t/4 cup brown sugar
• t/4 Cup sugar
• t teaspoon cinnamon
• t/2 Teaspoon Nutmeg
• t teaspoon vanilla
• t tablespoon flour
• t Teaspoon butter
• t/4 Cup Makers Mark or other quality Bourbon
• tobbler crust:
• t 1/2 cup flour
• t egg Beaten
• t teaspoon baking powder
• t teaspoon baking soda
• t/2 Teaspoon Salt
• t tablespoons brown sugar
• t Tablespoons Sugar
• t stick unsalted butter, cut into small pieces
• t/4 Cup Cream
• t tablespoon brown sugar, for topping

1. Preheat the oven to 425 degrees F.
2. Generously butter a baking dish or Dutch oven. Place the sliced peaches in the dish and sprinkle with sugars, cinnamon, Nutmeg, vanilla, Bourbon and flour. Mix gently and spread evenly again. Bake for 10 minutes.
3. Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add Cream and Egg and stir to form a soft dough.
4. Remove fruit from oven and drop rounded spoonful's of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream or ice cream

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Taken from www.epicurious.com/recipes/member/views/peach-cobbler-52833611 (may not work)