Bourbon and Brown Butter Peach Cobbler

Directions:

1. In a medium bowl, stir together the peaches, sugar, flour, and bourbon; set aside.
2. Prepare the batter by stirring together the flour, baking powder, sugar, and cinnamon. 
3. Cut in 5 tablespoons butter with a pastry blender or fork until it is in small pieces. 
4. Stir in the buttermilk and mix just until moistened. 
5. You should have a very thick batter; add a splash more buttermilk if necessary. 
6. Cover, and let batter rest for 10 minutes.

1. In a medium bowl, stir together flour, baking powder, and sugar. 
2. Cut in 5 tablespoons butter with a pastry blender or fork until it is in small pieces. 
3. Stir in the buttermilk and the vanilla and then mix just until moistened. 
4. You should have a very thick batter; add a splash more buttermilk if necessary. Cover, and let batter rest for 10 minutes.

1. Set up grill for indirect cooking over medium heat. Stabilize temperature at 375°F.
2. Light the grill's side burner.
3. Place Cast Iron Skillet over medium heat on the grill’s side-burner (or over the direct heat side of the grill) and melt the butter. 
4. When butter has melted, let it cook a little longer until it is rich golden brown in color. 
5. Stir in the peach mixture and cook just until it begins to bubble; stirring occasionally. 
6. Spoon the batter over top. 
7. Place skillet on the grill over unlit burners and cook for 20 to 30 minutes or until golden and toothpick inserted into the center comes out clean.
8. Remove from heat.
9. Serve warm with whipped cream or a scoop of vanilla ice cream.