Peach & A Little Rum Cobbler

Peach & A Little Rum Cobbler

2 Tbsp butter 
1/2 cup dark rum (reduced) 
1/2 cup peach syrup 
2 Tbsp honey 
1/2 tsp vanilla 
Cook above to boil and simmer for about 20 minutes. Add cornstarch mixture and continue cooking and stirring until thickens. 
Next Step: 
10 High Country Orchards Palisade Peaches, peeled and sliced 
Pinch of salt 
2 tsp lemon juice 
1/2 tsp cinnamon 
1/2 cup Hungarian Flour 
1 cup GW sugar 

Mix all this together and then pour rum mixture over this; then mix. Cut about 1/2 stick butter into about 6 to 8 pats of butter and place around in 13x9 baking pan. Bake at 400 degrees for 20 minutes. While mixture is baking, make the crust. 
Crust: Mix 1/3 cup GW Sugar with 2 cups Hungarian Flour and 1 tsp salt and baking powder. Cut into mixture 2/3 cup Crisco until crumbly. Add 1/2 cup cold water, stir in to form crust. Roll out to size of baking pan. Place on top of mixture that has been in the oven for 20 minutes and continue to bake at 350 degrees for approximately 30 minutes or until golden brown.