Southern Peach Cobbler

In a large bowl, gently fold together the peaches, sugar, cornstarch, cinnamon and butter.
8 Peaches, 2 Tablespoons Butter, 2 Tablespoons Cornstarch, 1 teaspoons Cinnamon, ¼ Cup Brown Sugar
Cook the peaches either on the stove top or in the oven.
STOVE TOP: Cook the peach mixture in a skillet over medium heat for 5-10 minutes. Then pour them into a greased 9x13 baking dish.
OVEN: Bake the peaches for 10 minutes at 425 degrees in a greased 9x13 baking dish and then remove them from the oven to add the biscuit topping. If you bake them in the oven, be sure to reduce the oven temperature to 350 degrees to bake the cobbler.
In a bowl, combine the flour, sugars, salt and baking powder, whisking until incorporated evenly. Add the butter and using a pastry cutter or two forks, cut the mixture into pea sized pieces.
1 ¾ Cups Flour, ⅓ Cup Sugar, ½ Cup Brown Sugar, ½ teaspoon Salt, 1 ½ teaspoons Baking Powder, ½ Cup Butter
Add the boiling water, stirring to combine.
⅓ Cup Boiling Water
Drop spoonfuls of the mixture all over the peaches and spread a little to cover the peaches the best you can.
Bake for 30-35 minutes at 350℉ and remove to cool for a few minutes before serving with ice cream.