Peach Cobbler

for the peaches

10 Peaches, peeled and sliced (6 to 8 cups)

1/4 Cup Bourbon

1/2 Cup Brown Sugar

2 Tbsp. Cornstarch

1 Tsp. Ground Cinnamon

1 1/2 Sticks Unsalted Butter

1 Tsp. Vanilla Extract

Pinch of Salt

for the topping

1 1/2 Cups All Purpose Flour

1/2 Cup Granulated Sugar

2 Tsp. Baking Powder

1/2 Tsp. Kosher Salt

1 Stick Cold Unsalted Butter

3/4 Cup Heavy Cream, plus more for brushing

1 Tbsp. Sugar + 1/2 Tsp. Cinnamon for dusting (mix to make cinnamon sugar)

1 Quart Vanilla Ice Cream, for serving

Preheat your oven to 375 degrees Fahrenheit.

In a Dutch oven, melt in one stick of butter, add in the peaches, bourbon, brown sugar, cinnamon, cornstarch, vanilla extract, and a pinch of salt. Cook for 5 minutes. Making sure to gently stir. Remove from heat and pour into a 2 quart baking dish. Set aside.

In a large bowl sift in the flour, add granulated sugar, baking powder, salt. Cut in the 1 1/2 sticks of butter using a pastry blender or your hands. Until the mixture looks like coarse crumbs. Pour in the heavy cream and mix until the dough just comes together. Make sure not to overwork the dough.

Drop the dough by tablespoonfuls over the peaches. Brush the top with some heavy cream and a sprinkle of cinnamon sugar.

Place the baking dish on top of a baking sheet to catch any drips. Bake for 40 to 45 minutes.

Serve warm, top with vanilla ice cream, and enjoy