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1
Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
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2
Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl.
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3
Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs.
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4
Pour in the cream and mix just until the dough comes together.
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5
Don't overwork; the dough should be slightly sticky but manageable.
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6
Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat.
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7
Add the peach mixture and cook gently until heated through, about 5 minutes.
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8
Transfer the mixture to a 2-quart baking dish (or leave in the skillet).
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9
Drop the dough by tablespoonfuls over the warm peaches.
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10
(There can be gaps because the dough will puff up and spread as it bakes.)
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11
Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
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12
Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes.
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13
Serve warm with the ice cream.
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14
Photographs by James Baigrie
