Preheat your oven to 375°F.

Place a cast iron pan on the stovetop over low heat, gradually increasing to medium.

Slice peaches into narrow wedges with the skin on and remove the pits.

Add 2 tablespoon butter to the pan. Once melted, add the peaches and stir to coat.

After 2 minutes, pour in the bourbon and stir to coat (see note below).

Cook for 4 minutes, then add brown sugar, honey, cinnamon, nutmeg, and lemon juice.

Stir until evenly combined. Lower heat to medium-low and let simmer for 10 minutes.

In a mixing bowl, combine flour, granulated sugar, baking powder, and kosher salt.

Using a whisk, slowly add the half-and-half, mixing until smooth and slightly thickened.

Stir in the vanilla extract, then set the batter aside.

Transfer the peach mixture to a second mixing bowl.

In the cast iron pan, melt the remaining 6 tablespoon butter, then remove from heat.

Using a large spoon or ladle, scoop the batter into the pan, one portion at a time, over the melted butter.

With a slotted spoon, gently layer the peach mixture over the batter (see note below).

Bake for 40–45 minutes, checking the crust for doneness (see note below).

Remove from oven and let cool for at least 20 minutes before serving.

Top with ice cream and Cajun Candied Bacon for the ultimate cobbler experience!