8 peaches, peeled and sliced (6-8 C.)
1/4 C. bourbon
3/4 C. sugar, plus more for sprinkling
2 T. cornstarch
1 t. ground cinnamon, plus more for sprinkling
1-1/2 C. all-purpose flour
2 t. baking powder
1/2 t. kosher salt
2 sticks cold unsalted butter
3/4 C. heavy cream, plus more for brushing
1. Preheat oven to 375. Combine the peaches, bourbon, 1/4 C. sugar, cornstarch and cinnamon in a large bowl and toss to coat.
2. Sift the flour, remaining 1/2 C. sugar, baking powder and salt into a bowl. Cut 1-1/2 sticks of butter into small pieces; add to the flour mixture and cut it in with until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough come together. Don't overwork; the dough should be slightly sticky but manageable.
3. Melt the remaining butter in a 10-in cast-iron skillet over med-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-qt baking dish (or leave in skillet). Drop the dough by tablespoonfuls over the warm peaches. There can be gaps because the dough will puff up and spread as it bakes. Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
4. Bake in the oven on a baking sheet to catch drips until the cobbler is browned and the fruit is bubbling, 40-45 minutes.