Preheat the oven to 350F and scatter the pecans on a baking pan.

Bake for 8-10 minutes until toasted and fragrant. Then adjust the oven temperature to 375F.

Add the sliced peaches, vanilla, lemon juice, brown sugar, cinnamon, and cornstarch to a 10″-12″ cast iron skillet and toss (with your hands) to combine.

Roughly chop the toasted pecans and add to the peaches. Toss to evenly distribute.

Bake the peaches for 10 minutes.

In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar.

Add the chilled and cubed butter and toss to coat the cubes in the flour mixture.

Then work the butter into the mixture by smooshing the chunks of butter between your fingers and rubbing it into the flour. Continue this process until the butter is fully worked in and barely any chunks remain.

Pour in ½ cup of heavy cream and stir to combine. The dough should be thick but sticky – kind of like sugar cookie dough.

By now, the peaches should be out of the oven.

Grab chunks of the cobbler dough and roughly flatten with your hands (this doesn't have to be perfect). Place the cobbler dough on top of the warm peaches.

Brush with the remaining 3 tbsp of heavy cream and sprinkle with raw sugar (or more brown sugar if you don't have raw sugar).

Bake for 20-25 minutes, or until the edges are thick and bubbling and the cobbler topping is a light golden brown.