Combine first 7 ingredients in a bowl; spoon into a 10-inch cast-iron skillet.
To prepare the topping, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and remaining ingredients in a small bowl, and toss with a fork until well-blended. Sprinkle topping evenly over peach mixture. Bake at 350° for 40 minutes or until bubbly.
Note: Cobbler can also be made in an 11 x 7-inch baking dish.
I love this recipe! I have been making it every year since 2000. It's quick, easy and light. I do think the peach liquor adds depth to the flavor---without it the peach mixture might taste a tad too lemony. I have used this recipe as the base for many variations--strawberry rhubarb cobbler, apple cobbler, apple cranberry cobbler, blackberry cobbler. I have even substituted agave syrup for the sugar and used 1/4 cup maple syrup in the topping and eliminated the oil and brown sugar. Every variation has been delicious. I also substitute a whole grain flour for the white flour and like to add walnuts and nutmeg. But, even the original recipe is worth trying.