Rum Peach Cobbler
This Rum Peach Cobbler has boozy-sweet cinnamon-y peaches and topped with a buttery cake topping that thick and super fluffy!
Servings 6
Ingredients
Rum Peaches
- 5 large fresh peaches sliced
- ¼ cup rum dark or light
- ⅓ brown sugar
- ⅓ granulated sugar
- 1 tsp cinnamon
- 2 tsp vanilla
- 3 tbps cornstarch
- 1 tsp salt
Cobbler Topping
- 1 stick cold butter cubed
- 1⅓ flour
- 1 tsp salt
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ cup + 2 tbsp heavy cream plus extra for brushing the tops
- 2-3 tbsp demerara sugar or raw sugar
Instructions
Rum Peach Cobbler
- Preheat the oven to 400°
- Add the peaches, rum, sugars, cinnamon, vanilla, cornstarch & salt to a 10 inch skillet. Preferably cast iron. Stir to combine. Cover with foil and place in the oven for 10-15 minutes to soften and thicken a bit.
- To make the cobbler topping, add all the dry ingredients to a bowl and stir. Toss in the cold butter cubes and use your fingertips to squeeze the pieces into the flour until he mixture is coarse. Pour in the heavy cream and stir until a dough forms. It should look and feel like cookie dough. Set aside.
- Lower the oven to 350° Remove the peaches from the oven and spread pieces of the dough and place on top. Lightly brush with heavy cream and sprinkle with coarse sugar. Bake for another 25-30 minutes until the top is golden brown. Enjoy warm with a scoop of your favorite ice cream on top!