Preheat oven to 425°F.

Peel, pit, and slice peaches into thin wedges. (Tip: for easy peeling blanch peaches. Score bottoms of peaches in an X pattern. Submerge in boiling water for 1-2 minute, transfer to a bowl full of ice water, peeling will slide right off!)

In a 2 quart baking dish combine all ingredients for the filling. Gently toss to coat peaches evenly. Bake in preheated oven for 10 minutes.

While filling is baking put flour, both sugars, baking powder and salt in a large bowl. Stir to combine.

Add cubed butter to flour mixture and cut/blend into flour with a pastry cutter, large fork, or fingertips, until mixture resembles a coarse meal (clumps of butter are pea sized or smaller).

Add boiling water and stir until dough just comes together. Do not over stir or you will have a tough topping.

Remove peaches from oven. Drop topping in spoonfuls evenly over peaches. Combine 3 tbs sugar, 1 tsp cinnamon. Sprinkle over cobbler. Return to oven. Bake until golden. About 25-30 minutes. Let cool 15-20 minutes before serving. Enjoy!

Note: Sometimes I skip the cinnamon-sugar sprinkle and just stir about 1/2 tsp cinnamon into the topping with the other dry ingredients. That is what I did with the cobbler pictured. Just know your topping will bake up darker if you do.