1. preheat oven to 375F. peel peaches, remove pit, & cut into medium/small slices. put sliced peaches into large saucepan
2. add brown sugar, sugar, cinnamon lemon, & hennessy over the peaches & mix on medium heat while stirring occasionally. cook til sugars dissolve. set aside. (i suggest tasting the ‘peach syrup’ as the alcohol cooks out, it’s soooo good! be careful & pls don’t burn your tongue though!!)
3. place butter in a large (oven safe) baking dish (about 9x13in) & place in oven to let the butter melt. set the dish aside once melted (you may also use different ramekin sizes)
4. mix flour, baking powder, salt, & sugar in a large bowl then pour in milk & vanilla, mix til combined
5. pour the batter into baking dish over the butter & spread loosely towards the edges but do not mix with the butter (if using small ramekins do not fill pass half the height, as the liquid can overflow while baking)
6. transfer peaches (with peach liquid) into the dish & spread evenly to cover the top of the batter (do not mix. batter will escape & rise through the baking process)
7. bake at 375F for about 40-45 min or til golden brown (depending on your dish or ramekin size, baking time would be reduced. I suggest checking in at 30min & periodically 5 min if you’re not sure about your dish size. since it’s a cobbler, interrupting the baking process briefly is ok)
8. let it rest & cool til it’s warm to touch. serve with vanilla ice cream
*you may add more henne if you want it more boozey, most of it cooks out while baking. taste first while mixing the peaches!
