Preheat the oven to 350 degrees Fahrenheit.

Add your sliced peaches to a large bowl. Sprinkle the lemon juice over the top of the peaches.

In a separate bowl, whisk together 2/3 c. sugar, 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, and 1 Tbsp. cornstarch. Pour the sugar mixture over the sliced peaches and toss/stir gently to evenly coat and combine.

Pour and spread the peach mixture evenly into a 10" oven-safe skillet (cast iron is great).

Now to make the crust, stir or whisk together 1 c. flour, 2 tsp. baking powder, 1/4 tsp. salt and 3/4 c. sugar.

In a microwave-safe bowl, melt 1/2 c. butter. Stir 1/2 c. milk into the melted butter, then immediately pour over the flour mixture for the crust and stir until combined. Quickly pour and spread the batter evenly over the peaches. *Do not stir the batter into the peaches.

Bake for approximately 40 to 45 minutes, if using a 10" cast iron (oven-safe) skillet. Set the timer for less and check it frequently to prevent burning. I used a 12" skillet and mine was done in a little over 30 minutes. You'll know it's done if the crust is golden brown and the peaches are bubbly.

Serve warm with vanilla ice cream or whipping cream.

*Cobbler is best served fresh and warm out of the oven. As it sits for longer, the crust will get soggy, the texture changes, and it won't look or taste nearly as good.