I follow Tyler Florence on Twitter, and ever since he tweeted about this bourbon peach cobbler, I have been wanting to bake it.

I mean, seriously. South Carolina and Georgia may have the best peaches, but Maryland peaches aren’t too shabby. Plus, we probably own more bourbon than anyone else on earth. And Tyler Florence is cute. So I was all over this recipe.

The most annoying/time-consuming part of this is peeling and slicing the peaches. There is this trick that is supposed to make the skin come off really easily, but it only worked properly on three of the eight peaches. So I will tell you about it, but I apologize in advance if it doesn’t work.

Also, I am going to repeat my PSA: Bourbon is from Kentucky. If it comes from somewhere else (like Tennessee), it’s not bourbon. You can still use it, but then you should call this whiskey-peach cobbler.

Apparently all those Paula Deen recipes rubbed off on me, because I accidentally put half a stick too much butter in the batter. Oops. So the crust part was flatter than it should be. But it still tastes awesome.

So, your raw dough shouldn’t have those large butter chunks that mine does in the photo above. The rest of the consistency is about right, though.

The recipe suggests you use a cast-iron skillet, but I don’t have one large enough. If you have one, use it. If not, a regular skillet will do.

The first night, we ate this plain. The next night, I made butter pecan ice cream. But I’m guessing it would be fabulous with whipped cream or vanilla ice cream, too.

Bourbon peach cobbler (From Tyler Florence, via FoodNetwork.com)
8 peaches
1/4 cup bourbon
3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1 teaspoon ground cinnamon, plus more for sprinkling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks cold unsalted butter
3/4 cup heavy cream, plus more for brushing

Peel and slice the peaches. To peel them more easily (maybe), wash them and then place one or two at a time in boiling water for 30-60 seconds. Remove and immediately plunge into ice water. You should be able to pull the skin off with your fingers.

Preheat the oven to 375. Combine the sliced peaches, bourbon, cornstarch, cinnamon and 1/4 cup sugar in a large bowl and toss to coat.

Sift the flour, baking powder, salt and the remaining 1/2 cup sugar into a bowl. Cut 1 1/2 sticks of the butter into small pieces. Add the butter pieces to the flour mixture and cut them in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork — the dough should be slightly sticky but manageable.

Melt the remaining 1/2 stick butter in a 10-inch cast-iron (or not) skillet over medium-low heat. Add the peach mixture and cook about 5 minutes, until heated through. Transfer the mixture to a 2-quart baking dish (or leave in the cast-iron skillet). Drop the dough by tablespoonfuls over the peaches. Don’t worry about the gaps — the dough will spread as it bakes. Brush the top with some heavy cream and sprinkle with sugar and cinnamon.

Bake in the oven (you may want to put a baking sheet underneath to catch drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm.