- 3/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch nutmeg
- Pinch salt
- 4 tablespoons unsalted butter
- 6 to 8 large peaches, peeled, pitted and sliced (about 6 cups)
- 1 tablespoon Bourbon whiskey or Amaretto liqueur
- Basic Sweet Pie Crust 
- 2 tablespoons heavy cream
- 1 tablespoon granulated sugar
- 2 quarts vanilla ice cream
Preheat the oven to 400° F.
In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. In a large saucepan, melt the butter over medium heat. Add the peaches and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the Bourbon or Amaretto. Let cool.
Divide the pie dough in 2, with one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to an 8-inch cast iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1-inch thick strips.
Pour the peach mixture into the bottom dough. Working one strip at a time, create a lattice top crust by laying the strips across the top in 1 direction, then turn and lay across in the other, interweaving the strips, if desired. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. Brush the top with the cream and lightly sprinkle with the sugar.
Transfer to the oven and bake for 15 minutes, then reduce the heat to 350° F and continue cooking until the crust is golden and the juices are bubbly, 20 to 30 minutes longer.
Remove from the oven and transfer to a wire rack to cool completely before serving.
Serve the cobbler with scoops of ice cream on top.