“The only cobbler recipe I’ll ever need! I’ve made this three times already.”

Preheat Oven & Prepare Filling: Preheat your oven to 425°F (220°C). In a large bowl, combine the sliced peaches, lemon juice, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons cornstarch, and 1/2 teaspoon salt. Stir gently to combine all ingredients. Transfer the peach mixture to a 9×13-inch baking dish.
Initial Bake for Filling: Bake the peach filling in the preheated oven for 10 minutes. While the peach filling bakes, proceed with preparing the topping.
Prepare Topping Mixture: In a clean mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add the chilled and grated butter to the dry ingredients and toss to combine, coating the butter in the flour mixture.
Add Boiling Water to Topping: Stir in the 1/2 cup boiling water quickly, just until combined. The batter will be lumpy, which is desired for cobbler topping. Do not overmix.
Add Topping to Cobbler: Carefully remove the baking dish with the peach filling from the oven. Drop the prepared topping mixture over the hot peach filling in large spoonfuls, covering most of the surface.
Prepare & Add Cinnamon Sugar Topping: In a small bowl, stir together the 1/3 cup granulated sugar and 2 teaspoons ground cinnamon for the topping. Sprinkle this cinnamon sugar mixture evenly over the top of the cobbler topping.
Final Bake: Return the baking dish to the oven. Bake for an additional 25-30 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
Note: This cobbler may bubble over, so it’s a good idea to place the baking dish on a larger baking sheet to catch any drips and keep your oven clean.
Serve: Allow the cobbler to cool slightly before serving warm with a scoop of vanilla ice cream. Enjoy!