Rum Spiked Peach Cobbler

I made this classic dessert one step better by slightly cooking the peaches in a butter-rum sauce before tossing with the other ingredients. The rum I use is Tattoo, which adds a very nice, sweet flavor to the peaches. (I believe I've raved about Tattoo before..)

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 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. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling. Enjoy warm.

* I used half yellow peaches, and half white. The yellow peaches have a much sweeter, peachier flavor. The white seem to be less mushy than the yellow. You may use whichever you prefer. I also left the peel on my peaches just because the peel holds a lot of flavor, plus I just like the added texture.