Peach Cobbler

(from Mariah Briggs)

Peach Filling Ingredients
8 ripe peaches, pitted, sliced but not peeled
1 ½ - 2 ounces bourbon
¼ cup white sugar
¼ cup packed brown sugar
¼ tsp cinnamon
⅛ tsp nutmeg
1 tsp fresh lemon juice
2 tsp corn starch

Topping Ingredients:
2 cups all purpose flour
½ cup white sugar
½ cup packed brown sugar
2 tsp baking powder
1 tsp salt
12 tbsps cold, unsalted butter cut into small pieces
½ cup boiling water
Sugar topping
3 tbsps white sugar

Preheat oven to 400. Place sliced peaches in ziplock bag, add bourbon, seal, mix thoroughly and marinate 10 minutes. Combine the rest of filling ingredients and then stir in peaches.  If there’s too much liquid add more sugar/cornstarch or don’t.  Do what you feel is best. Pour filling into sprayed 9x13 baking dish. Bake in preheated oven for 10 minutes.

While this bakes, combine all cake topping ingredients except boiling water in a medium bowl, cutting butter in with pastry blender until mix looks like course meal.  Pour in boiling water and stir just until mixture comes together. Drop large spoonfuls of cake mixture evenly over top of baked peaches.  Top with the 3 tablespoons of white sugar.  Place dish on a cookie sheet and bake for 30 more minutes or until top is golden, baked through and peaches are tender.  

Serve with ice cream.