Filling

• In a 9x13 inch greased baking dish, arrange peach slices evenly.
  
• Sprinkle over the peaches the rest of the ingredients for the filling, using a rubber spatula gently fold the peaches into the seasoning and sugar mixture. Place in a preheated 400°F oven for 12 minutes.
  
• While the filling is in the oven, combine the dry ingredients from the filling in a large bowl, whisk until fully combined. Add in the chilled, cubed butter and use a pastry cutter to cut the butter into the dry ingredients. Do this until the butter bits are no bigger than a pea.
  
• Pour in the water over the ingredients in the bowl and fold into itself until just barely combined. You will want to do this step quickly becauses the water will begin to melt the butter. Once combined, take an ice cream scoop and drop mounds of the topping over the filling into 15 different servings. Lastly, sprinkle the raw sugar over the top.
  
• Bake again for 30-35 minutes or until the topping has begun to turn brown. If your pan is not high on the sides, you will want to place a cookie sheet under the cobbler so the juices won't drip on the bottom of the oven. When finished baking, take out and let sit for 10 minutes to allow the juices to solidify a bit. Serve immediately with ice cream or whipped cream.