Preheat oven to 375 F. Peel and Slice peaches and toss with 1 C sugar, and 1 TSP of cinnamon and set aside.

Heat a 12" cast iron pan over medium heat and add the butter to the pan. Once the butter has melted, stir together occasionally for 5-7 minutes. The butter should foam and then the foam should shrink down a bit and begin showing some golden color. Check the bottom of the pan frequently with a spoon or spatula to check on the color of the milk solids. Depending on your stove, it could be quicker or take longer. Just look out for a nice golden brown color, and remove them when you achieve that.

In a medium bowl, mix together flour, remaining cup of sugar, baking powder, and salt. In a separate bowl, mix whiskey, vanilla, and milk. Pour in the milk and combine ingredients just until incorporated. Pour the batter into the cast iron skillet with your brown butter and swirl to combine the two.

Add the peaches on top of the batter and spread them out. Bake for one hour, with a sheet pan under the cast iron. Sometimes peach cobbler's spill over, and you'll save yourself a lot of oven cleaning if you prepare for it. Cool for 5 minutes, serve with vanilla ice cream + enjoy!