Peach Cobbler with Rum-Pecan Ice Cream

I've got this in the oven as I type. I've made it a few times in the past and it's really quite wonderful. It was originally from a 1999 Cooking Light issue. I've made a few minor changes.

Rum-Pecan Ice Cream

1.5 quarts light french vanilla ice cream (I use Eddy's Slow Churned), softened

1/4 cup rum

1/4 cup chopped pecans

Combine ice cream, rum, and pecans in a bowl. Cover and freeze. (I generally just put the ice cream back in the package that it came in.)

Cobbler

Crust

2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup flaked, sweetened coconut

6 tablespoons butter, cut into small pieces

1/2 cup evaporated 2% milk

2 large egg yolks

Filling

4 to 4 1/2 pounds peaches, pealed and sliced

1 cup packed brown sugar

1/2 cup flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

1 tablespoon sugar

Combine 2 cups flour, 3 tablespoons sugar, baking powder, and salt in a food processor and pulse a few times to blend. Add coconut and butter and pulse until mixture resembles coarse crumbs. Combine evaporated milk and egg yolks. Remove 1 tablespoon of milk mixture and set aside. Add remaining milk mixture to the food processor and pulse just until combined. Press mixture onto a sheet of plastic wrap and form a 6-inch square. Wrap with additional plastic wrap. Refrigerate at least 30 minutes. Roll Dough between two sheets of plastic wrap into a rectangle about 9-inches by 13-inches.

Preheat oven to 350 degrees. Combine peaches and next five ingredients in a large bowl. Spread evenly in a 9-inch by 13-inch baking dish. Remove plastic wrap from dough and place on top of peach mixture. Brush dough with reserved milk mixture and sprinkle with 1 tablespoon sugar. Bake 35 minutes or until golden. Cool on a wire rack for 30 minutes before serving. Serve with a scoop of rum-pecan ice cream. Makes 16 small servings. We are pigs so it's about 8 servings for us.