Southern Cast Iron Skillet Peach Cobbler

Preheat the oven to 375°F (190°C).
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.
7-8 firm but ripe peaches
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).
¼ cup bourbon, ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 tablespoon cornstarch, 1 teaspoon cinnamon
Meanwhile, combine the flour, baking powder, and salt in a medium bowl.
1 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
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.
12 tablespoons butter
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.
⅔ cup milk, 1 teaspoon vanilla extract
Drop large spoonfuls of the batter over the top of the peaches. Sprinkle the whole cobbler with cinnamon sugar.
cinnamon sugar
Bake for 25-30 minutes, or until golden brown. Cool 5 minutes before serving.