Preheat oven to 375°F (190°C) and coat a 9×13-inch baking dish with non-stick spray.

Combine filling ingredients – In the dish, mix peaches, both sugars, vanilla, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice until well combined.

Pre-bake the peaches – Cover the dish with foil and bake for 20 minutes to soften the fruit and create a rich, syrupy base.

Make the topping – In a mixing bowl, stir together flour, both sugars, baking powder, salt, and half the cinnamon.

Cut in the butter – Using your hands or a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs.

Add boiling water – Stir until a soft, drop-biscuit dough forms, adding extra water a tablespoon at a time if needed.

Assemble the cobbler – Take the peaches out of the oven and drop the dough evenly over the top, leaving small gaps.

Sprinkle with cinnamon sugar – Combine the remaining cinnamon with 3 tablespoons of sugar and scatter over the topping.

Bake until golden – Return to oven, uncovered, and bake 30–45 minutes, or until topping is golden brown.

Serve and enjoy – Best served warm with ice cream or whipped cream.