Preheat your oven to 425 degrees.
In a large bowl, combine the peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in the tapioca starch.
Pour into a a large baking pan (I used a 10 inch cast iron skillet) and bake for 10 minutes.
Meanwhile, mix 1/2 Cup + 1 Tbsp of the coconut sugar (reserving the rest for later) the coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in the butter with your fingers until the mixture looks like a coarse meal. Stir in the boiling water until just combined.
Remove the peaches from the oven. In a small bowl, stir together the remaining 2 Tbsp of coconut sugar and cinnamon. Sprinkle on top of the peaches.
Drop the cobbler topping my spoonfuls over the peaches, spreading out any very large spoonfuls slightly.
Bake until the top is golden brown and the peaches are bubbly, about 25-30 minutes. Let stand for at least 30 minutes.