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Tipsy Peach Cobbler

Filling:
1 quart (4 cups) fresh or frozen peaches
1/4 cup brown sugar
1/4 cup DeKuyper Buttershots (butterscotch-flavored liqueur)
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
2 tablespoons butter

Crust:
3/4 cup butter
3/4 cup self-rising flour
3/4 cup sugar
1/4 cup brown sugar
3/4 cup milk
1/4 cup DeKuyper Buttershots
1 teaspoon vanilla extract

For filling: Combine peaches with 1/4 cup brown sugar, 1/4 cup Buttershots, vanilla, lemon juice and 2 tablespoons butter and marinate for at least 1 hour, then boil over medium heat for 10 minutes.

For crust: Melt 3/4 cup butter in an 8-inch square dish. Combine remaining ingredients; pour mixture into melted butter, then add peaches. Bake at 350 degrees F for 30-35 minutes or until golden brown.

Serve warm with French vanilla ice cream and caramel sauce, such as Smucker's.