Preheat oven to 375° and lightly spray a 3 quart baking dish with a non stick spray. Set aside.
Peel, remove pits and slice peaches about 1/4 inch thick, add to large mixing bowl.
Rinse blueberries and place in bowl.
Sprinkle sugar, brown sugar, lemon juice, corn starch and cinnamon over fruit and stir gently. Let sit for 5 minutes then stir again.
Pour fruit into an oval 3 quart baking dish.
In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly. Pour boiling water into flour mixture and stir until combined.
Spoon mixture over peaches and blueberries, spread gently making sure to cover the fruit completely.
In a small bowl, mix cinnamon and sugar together and sprinkle on top of the cobbler.
Bake uncovered for 50-55 minutes or until topping is cooked thoroughly and has started to brown.
Remove from oven and let sit for about 10 minutes.
Serve warm topped with vanilla ice cream. Enjoy!