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 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 boiling water, just until combined, leaving plenty of lumps of butter.

Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle with cinnamon sugar topping. Bake until crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

OPTIONAL FREEZER DIRECTIONS: Prepare peach filling and freeze in advance. When ready, thaw and pour into baking dish, then proceed with topping and baking.