Preheat oven to 425°F. 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 filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients 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. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar 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!
FREEZER DIRECTIONS
The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large Ziploc bag, press the air out, and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
Notes
Fresh Peaches may possess infrequent side effects, which involveAllergic reactions: They may induce food allergies due to the presence of specific allergens. Production and storage of dried peaches may include the effectiveness of sulfite as a preservative. Consuming this can steer to allergic reactions including intensified symptoms of anaphylaxis, asthma, urticaria, and bronchial-constrictions. Peach seeds: The seeds of stone fruits such as apricots and peaches are perceived to naturally include cyanide. Concurring to the U.S. National Poison Center, while poisoning from accidental ingestion is unlikely, discretion must be practiced.