12 tbsp unsalted butter, plus more for baking dish
Two 16-ounce bags frozen sliced peaches (about 6 cups)
2 1/4 cups plus 1 tubs all-purpose flour
2/3 cup plus 1/2 cup sugar
8 tbsp bourbon
1 1/2 tsp fine salt
1 tbsp baking powder
3/4 cup half and-half
1 large egg
Vanilla ice cream, for serving
Fresh mint sprigs, for serving

12 tbsp unsalted butter, plus more for baking dish 2 1/4 cups plus 1 tubs all-purpose flour 2/3 cup plus 1/2 cup sugar 8 tbsp bourbon 1 1/2 tsp fine salt 1 tbsp baking powder 3/4 cup half and-half 1 large egg

1. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9x13" baking dish.
2. Use Measuring spoons to measure and a spoon to combine the 1 tbsp flour, 2/3 cup sugar, 4 tbsp bourbon, 1/2 tsp salt and peaches in a medium bowl. Spread the mixture evenly in the bottom of the baking dish.
3. Whisk together the remaining 2 1/4 cups flour, 1/2 cup sugar and 1 tsp salt with the baking powder. Melt the butter n a medium bowl in the microwave, then cool slightly. Mix in the half-and-half, egg and remaining 4 tbsp bourbon. Stir the butter mixture into the dry mixture and whisk until smooth. Drop tbsp-sized dollops of the batter over the peaches evenly, leaving some space between.
4. Bake until the top is golden and a toothpick inserted into the cake part comes out clean, about 50 minutes. Serve the cobbler warm with vanilla ice cream and fresh mint sprigs in a bowl.