Prepare the Filling In a skillet, melt butter and add peaches, sugar, brown sugar, ground cinnamon, nutmeg, vanilla extract, and fresh lemon juice. Mix well. (Note: If using cornstarch mixture for thickness, add it here.)

Pre-bake Bottom Crust Roll out pie crust and place it in the bottom of the baking dish. Poke holes in the dough and sprinkle with sugar and cinnamon. Bake for ten minutes to prevent a soggy bottom.

Layer the Peaches Pour the peach mixture over the pre-baked pie crust layer. Dot the top of the peach mixture with small pieces of butter.

Add Top Crust Roll out the second package of pie crust and place it over the peach mixture. You can make a lattice pattern or simply cover the filling and seal the edges.

Garnish and Bake Sprinkle nutmeg and cinnamon over the top crust. Bake at 350°F for 45 minutes to an hour, or until the cobbler is golden brown and bubbling.

Cool and Serve Allow the cobbler to cool before serving. Serve warm with a scoop of vanilla ice cream.