Late-summer peaches, a splash of bourbon, and a biscuit topping baked right in the skillet with the fruit.
Preheat the oven to 375°F. Toss the sliced peaches with brown sugar, bourbon, cornstarch, and lemon juice in a large bowl. Let sit while you make the topping.
Whisk the flour and baking powder together. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Stir in the heavy cream just until a shaggy dough forms. Don't overwork it.
Pour the peach mixture into a 10-inch cast-iron skillet. Drop spoonfuls of the biscuit dough over the top, leaving gaps for the fruit to bubble through. Sprinkle with turbinado sugar.
Bake 35–40 minutes, until the topping is golden brown and the fruit is bubbling at the edges.
Let the cobbler rest 15 minutes before serving — the juices need a moment to settle. Vanilla ice cream is not optional.
A pantry-staple pie — tangy, custardy, and simple enough to make on a weeknight when company's coming.
Preheat the oven to 350°F. Press the pie crust into a 9-inch pie plate and crimp the edges.
Whisk the sugar and flour together in a large bowl until no lumps of flour remain.
Whisk in the melted butter, then the eggs one at a time. Add the buttermilk, vanilla, and salt, whisking until smooth.
Pour the filling into the prepared crust. Bake 50–55 minutes, until the center is just barely set and the top is golden brown with a slight jiggle in the middle.
Let the pie cool to room temperature, then chill at least 2 hours before slicing — it needs the time to fully set.