Preheat your oven to 425 degrees Fahrenheit, and grease your baking dish. You can use a cooking spray for this, or rub on a thin layer of butter. You're already using most of a stick of butter for the crumb topping, so you might as well use the last 2 teaspoons to grease the pan.

Make your peach mixture by combining the sliced peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch together in a large bowl until evenly combined.

Spoon the peach filling into the baking dish and bake for 10 minutes.

In the meantime, it's time to make the buttery topping! In a medium bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt. Then, using a pastry cutter or food processor, cut in the cold butter until the mixture resembles the texture of coarse sand.

Place the crumb topping mixture on top of the peaches when they come out of the oven.

Mix together the white sugar and cinnamon, and sprinkle the cinnamon sugar generously on top of the batter.

Place the cobbler back into the oven, and bake for 30 minutes until the top is golden brown.

Serve the cobbler straight from the oven with a scoop of vanilla ice cream!