Prepare the Peach Filling: Peel and slice 8 fresh, ripe peaches into 1/2-inch wedges and place them in a large mixing bowl. Combine with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, a pinch of nutmeg, 1 tablespoon lemon juice, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Let sit for about 10 minutes.

Pre-bake Peaches: Preheat your oven to 425°F (220°C). Transfer the peach filling into a 9x13-inch baking dish, spreading it evenly. Bake for 10 minutes.

Make the Dough: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed butter until mixture resembles coarse breadcrumbs, then stir in 1 cup boiling milk until just combined.

Assemble the Cobbler: Drop dollops of the dough over the hot peaches, spacing them about an inch apart. Sprinkle 2 tablespoons sugar and 1 teaspoon cinnamon evenly on top.

Final Bake: Return the cobbler to the oven and bake for an additional 30 minutes until golden brown.

Cool Before Serving: Let cool for 5-10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.