Crust Preparation: In a mixing bowl, combine the sifted flour and shortening. Using a pastry cutter or dough hooks, combine until the texture resembles coarse crumbs. Gradually add ice water and shape into a ball. Cover with plastic wrap and refrigerate for 45 minutes.

Peach Filling: In a large pot, combine peaches, water, sugar, cinnamon, and nutmeg. Heat over medium-high. When the mixture starts to bubble, stir in butter and vanilla.

Create a slurry by mixing 3 tbsp of flour with 1/2 cup of water. Add this to the bubbling peach mixture, stir well, and reduce heat to low.

Assemble the Cobbler: Preheat oven to 375°F. Roll out half the dough and cut into 1-inch squares. Place them on a cookie sheet and bake for 7 minutes.

Transfer the peach filling into a 13x9 baking dish. Introduce the partially baked dough squares to the filling, gently folding them in.

Roll out the remaining dough and cut into strips. Arrange these over the filling in a lattice pattern. Bake in the preheated oven for 40 minutes until the crust turns golden brown.

Let it cool slightly, then pair with a scoop of vanilla ice cream for a heavenly experience.