Step 1

To prepare the peach layer (bottom)Toss together the peaches, cinnamon, nutmeg, butter, brown sugar, rum and cornstarch and spread in the bottom of a deep dish 13x9 (or similar sized) glass baking pan. For extra flavour penetration, you can soak the peaches in the rum for a couple of hours first or overnight.

Step 3

Cover with aluminum foil and bake in a 350 degree F oven for 20 minutes.

Step 5

While the fruit is baking, prepare the cobbler topping.

Step 7

To prepare the cobbler doughIn a food processor combine the flour, baking powder, salt, sugar.

Step 9

Using the pulse button on the food processor cut in the butter.

Step 11

Pulse until the mixture resembles a coarse meal. ( If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)

Step 13

To the flour/butter mixture add the whipping cream and vanilla extract.

Step 15

Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out.

Step 17

Drop the cobbler dough in heaping tablespoonfuls onto the hot fruit mixture.

Step 19

Return the baking pan to the oven for about another 25-35 minutes or until the top is evenly golden brown.

Step 21

Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream.