Preheat oven to 375°F (190°C). Spray a 9×13 baking dish with non-stick spray. In the baking dish, combine frozen peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice. Stir until well mixed. Cover the dish with foil and bake for 20 minutes.
While the peach mixture cooks, prepare the cobbler topping. In a bowl, mix the flour, granulated sugar, brown sugar, baking powder, salt, and ½ tablespoon of cinnamon. Cut the cold butter into the flour mixture using a pastry cutter or your hands until the texture resembles coarse crumbs.
Add the boiling hot water and gently stir just until combined—the dough should have a drop biscuit consistency.
Remove the peach mixture from the oven. Spoon dollops of the cobbler topping over the peaches, about the size of a golf ball, leaving small spaces between each dollop.
Combine the 3 tablespoons of granulated sugar with the reserved ½ tablespoon cinnamon and sprinkle this mixture evenly over the dough.
Return the dish to the oven, uncovered, and bake for 30–45 minutes until the crust is golden brown and cooked through. Check after 30 minutes to ensure the cobbler is done.
Serve warm and enjoy!