Ingredients:
For the Filling:
6 cups sliced fresh or canned peaches (about 8-10 peaches)
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

For the Crusts:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup boiling water
For the Topping:
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions:
Preparing the Filling:
Preheat your oven to 375°F (190°C).
In a large bowl, combine sliced peaches, sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well until the peaches are evenly coated. Set aside while you prepare the crusts.
Making the Crusts:
In a separate mixing bowl, combine flour, sugar, baking powder, and salt.
Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Gradually add the boiling water to the mixture, stirring until a soft dough forms.
Divide the dough into three equal portions.

Assembling the Cobbler:
Roll out one portion of the dough on a floured surface to fit the bottom of a greased 9×13-inch baking dish. Place it in the bottom of the dish.
Pour the peach filling over the bottom crust, spreading it evenly.
Roll out the second portion of dough and place it over the peach filling.
Roll out the remaining dough and cut it into strips to create a lattice pattern over the top of the cobbler.
Adding the Topping:
Brush the melted butter over the lattice crust.
In a small bowl, mix together sugar and cinnamon for the topping. Sprinkle this mixture evenly over the buttered crust.

Baking:
Place the cobbler in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Once baked, remove from the oven and let it cool slightly before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Enjoy your delicious Triple Crust Peach Cobbler!