Peach Bourbon Cobbler

Ingredients:

• 8 peeled and sliced ​​peaches (6-8 cups)
• 1/4 cup bourbon
• 3/4 cup sugar, plus a little extra for sprinkling
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1.5 cups of flour
• 2 tsp baking powder
• 1/2 tsp coarse salt
• 225 g chilled butter
• 3/4 cup heavy cream, plus extra for greasing
• 1 liter vanilla ice cream, for serving

Preparation:

1. Preheat oven to 375°F (190°C). In a large bowl, combine peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon. Mix well.
2. Sift flour into a bowl, add the remaining 1/2 cup sugar, baking powder and salt.
   
   Cut 170g of butter into small pieces, add to the flour mixture and cut in with a pastry cutter or by hand until the mixture resembles coarse crumbs.
   
   Pour in the cream and stir until a dough forms. Don't overmix; the dough should be slightly sticky but pliable.
3. Melt the remaining 55g butter over medium-low heat in a 25cm cast iron skillet. Add the peach mixture and heat gently, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave it in the skillet). Spoon the batter over the warm peaches. (There may be gaps between each drop of batter as the batter rises and expands during baking.)
   
   Brush the surface with a little heavy cream, sprinkle with sugar and add a little cinnamon.
4. Bake in the oven, placing the pan on a baking sheet (to catch any splatters), for 40-45 minutes, until the top of the pie is golden brown and the fruit juices are bubbling. Serve warm with ice cream.