Preheat oven to 425°F (220°C). Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

In a large bowl, combine the peaches and the lemon juice and then add the rest of the peach filling ingredients. Stir to coat and then pour into a 9x13 inch baking dish.

Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry cobbler topping ingredients (flour, white sugar, brown sugar, baking powder, salt) and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

Remove the peaches from the oven and drop the topping over them in spoonfuls (a small cookie scoop works well for this). In a small bowl, combine the cinnamon sugar topping ingredients and sprinkle over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

The peach filling can be prepared and frozen in advance for up to a year. Combine the peach filling ingredients in a large ziploc bag, press the air out, and freeze flat. When ready to bake, thaw in the refrigerator, then pour into the baking dish and proceed with the recipe as directed.