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 lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 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. Sprinkle the cobbler topping with cinnamon sugar. 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. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When ready, thaw in the refrigerator and pour into the baking dish before proceeding.