Southern Peach Cobbler

Preheat the oven to 375°F and lightly grease a 9x9 inch baking dish. Place the sliced peaches into a large mixing bowl. Add the white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir gently until the peaches are evenly coated and the mixture looks slightly glossy with no dry spots of cornstarch. Pour the mixture into the prepared baking dish, including all juices, and spread it into an even layer.

Place the baking dish with the peaches into the oven and bake for 10 minutes. This step helps the peaches begin releasing their juices and creates a warm base for the topping. The mixture will look more liquid and slightly softened, which is expected.

In a medium mixing bowl, combine the flour, white sugar, brown sugar, baking powder, and salt. Stir with a spoon or whisk until evenly mixed. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the texture becomes crumbly with small pea-sized pieces of butter. Pour in the hot water and stir gently until a thick, soft dough forms. The dough may look slightly rough, which is normal.

Remove the warm peach filling from the oven. Using a spoon, drop portions of the dough evenly over the peaches. Do not spread the dough flat, leave small gaps so the filling can bubble up during baking. The topping will spread slightly as it cooks.

In a small bowl, mix the white sugar and cinnamon. Sprinkle this mixture evenly over the cobbler topping. This creates a lightly crisp and sweet finish as it bakes.

Return the baking dish to the oven and bake for 30 to 40 minutes. The topping should be golden brown and the filling should be bubbling actively around the edges and through the gaps. If the top browns too quickly, loosely cover with foil for the remaining time.

Remove the cobbler from the oven and allow it to rest for 10 to 15 minutes before serving. The filling will thicken slightly as it cools, making it easier to serve while still warm and tender.