Heat your oven to 375°F (190°C). Line a 9″x13″ baking pan (23cm x 33cm) with parchment paper.

Fill a 2 qt. saucepan (2 lt) with water and bring to a boil. Plunge the fresh peaches into the boiling water for 20-30 seconds. Remove the peaches with a slotted spoon and allow to cool. Remove the skins and pits from the peaches, and chop or slice as desired.

Add the prepared peaches to a large mixing bowl. Add the sugar, brown sugar, vanilla and almond extracts, cinnamon, nutmeg, cornstarch, melted butter and lemon juice. Stir to combine well. Pour into the prepared baking pan and cover with foil. Place in the heated oven and allow to bake for 30 minutes.

Meanwhile, prepare the topping. Place the flour, sugar, brown sugar, baking powder and salt in the bowl of a food processor. Pulse to combine well. Add the butter cubes and pulse until the mixture resembles a course meal. Through the top feed hole, add the cold water a tablespoon at a time until the mixture becomes a very stiff dough. Do not add all the water at once, as the dough needs to be the same consistency as biscuit dough. Once your topping dough has the right consistency, remove the bowl from the food processor and store in the refrigerator until the peaches have completed the 30 minutes of baking.

Combine the sugar and cinnamon in a small bowl and set aside.

Remove the pan of peaches from the oven and remove the foil. Drop spoonfuls of the chilled topping dough onto the hot peach filling. Do not spread the dough but distribute the spoonfuls evenly across the pan. Sprinkle the cinnamon sugar topping over the uncooked dough. Return the pan to the oven uncovered and bake for another 25-30 minutes, until the topping is golden brown. Remove the cobbler from the oven and allow to cool before serving.