• Preheat the oven to 375 degrees. 

Peach Filling

• Cut the peaches in half, remove the pit, and slice into thin slices. If you do not like the peach skin, peel the skin off before cutting the peach in half. 
• In an 8" cast iron skillet, melt 2 tablespoons of butter and set aside. Swirl the butter around the pan to coat. 
• In a medium bowl, toss together the sliced peaches, sugar, cornstarch, cinnamon, salt, and vanilla. 
• Put the peach filling in the bottom of the buttered skillet. Use a spatula to make the peaches into a flat layer. 

Cinnamon Topping

• In the bowl of a food processor, blitz together the flour, baking powder, salt, brown sugar, cinnamon, and butter. Combine until uniform. 
• Transfer the combined ingredients into a medium bowl. Fold in the heavy cream. 

Cinnamon Sugar

• In a small bowl, mix together the sugar and cinnamon. 

Putting It All Together

• Spoon large drops of the cinnamon topping mixture onto the peaches in the skillet. Using the back of the spoon, gently press the dough down to make it a bit more flat. 
• Brush the top of the topping with heavy cream. Sprinkle all over with the cinnamon sugar mixture. 
• Bake for about 40 minutes, or until the topping is cooked through and the peach filling is bubbly. 
• Let the cobbler cool slightly before serving. Can be served with ice cream or whipped cream.