This Southern Peach Cobbler is cooked in a cast-iron skillet. The peaches caramelize on the stove making a gooey brown sugar sauce with a buttery topping.
Slice the peaches in half and discard the pit. Cut them into ½-inch thick slices and place in a 10-inch cast-iron skillet.
Pour the bourbon over the top of the peaches, then sprinkle the remaining filling ingredients over the top. Cook on medium heat, stirring frequently, until syrupy (4-5 minutes).
Meanwhile, combine the flour, baking powder, and salt in a medium bowl.
Slice the butter into thin slices and add to the flour mixture. Cut in with a pastry cutter, or using your hands, until the flour becomes fine crumbs.
Make a well in the middle of the flour and pour in the milk and vanilla. Mix until the flour is fully incorporated with the liquids.
Drop large spoonfuls of the batter over the top of the peaches. Sprinkle the whole cobbler with cinnamon sugar.
Bake for 25-30 minutes, or until golden brown. Cool 5 minutes before serving.