• Preheat your oven to 425°F (220°C).

Prepare the Peach Filling:

• In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir gently until the peaches are evenly coated with the mixture.

Cook the Peach Filling:

• Transfer the peach mixture to a 9x13 inch baking dish. Spread it out evenly. Bake in the preheated oven for about 10 minutes, until the peaches begin to release their juices and the mixture starts to bubble.

Prepare the Topping:

• While the peaches are baking, prepare the cobbler topping. In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Add the boiling water to the mixture and stir just until combined. The dough will be thick and lumpy.

Assemble the Cobbler:

• Remove the peaches from the oven. Drop spoonfuls of the topping dough over the peaches, spreading it out as evenly as possible. It’s okay if some peaches are exposed.

Cinnamon Sugar Topping:

• In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture generously over the cobbler topping.

Bake the Cobbler:

• Return the dish to the oven and bake for 25-30 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
• Allow the cobbler to cool for about 10 minutes before serving. This helps the filling set a bit. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.