Preheat oven to 375°F (190°C).

In a large bowl, combine the sliced peaches, ¾ cup sugar, 2 tablespoons flour, lemon juice, cinnamon, and nutmeg. Gently toss to coat the peaches evenly.

Pour the peach filling into a 9x13 inch baking dish. Make sure the peaches are evenly distributed in the dish.

Dot the peach filling with the cubed butter.

In a separate bowl, whisk together 1 ½ cups flour, ½ cup sugar, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingertips. Work quickly to keep the butter cold. You want the mixture to resemble coarse crumbs, with some pea-sized pieces of butter remaining.

Stir in the milk until just combined. Be careful not to overmix! The dough will be slightly sticky, and that's perfectly fine.

Drop spoonfuls of the cobbler topping evenly over the peach filling. Don't worry about making it perfect; a rustic look is part of the charm!

Sprinkle the topping with the remaining 2 tablespoons of sugar.

Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling. Keep an eye on it, as baking times may vary depending on your oven. If the topping starts to brown too quickly, you can tent it with foil.

Let the cobbler cool slightly before serving. This will allow the filling to thicken up a bit.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.