Bourbon Kahlua Peach Cobbler

I recently checked out Tyler Florence's "Dinner At My Place", which is chock full o' yumminess, and really wanted to try his bourbon peach cobbler.  Alas, no bourbon in the house so I decided to substitute Kahlua.  I got no complaints.  Topped with ice cream, it's the perfect summer treat.

This is a really yummy and fairly easy dessert.  I think it would be awesome enough for guests.  I loved baking it right in the iron skillet, saving one more dish I didn't have to wash.  

Here's Tyler's recipe...

Ingredients

 8 peaches peeled and sliced

1/4 cup bourbon

3/4 cup sugar

2 tbsp corn starch

1 tsp cinnamon

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp kosher salt

2 sticks cold unsalted cold butter

3/4 cup heavy cream

Directions

 Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.