Combine flour, sugar, brown sugar, baking soda, and salt in an electric mixer fitted with a paddle attachment.
Mix on low-speed slowly adding butter until dough is crumbly.
Add boiling water 1 tablespoon at a time until dough is soft and no longer crumbly.
Roll dough into log 3 inches wide. Cover in plastic wrap and chill for 4 hours or until firm.
Mix flour, sugar, oats and cinnamon in a medium bowl.
Stir in melted butter and refrigerate until ready to use.
Combine 2 tablespoons of peach juice with brown sugar in a large sauté pan over medium heat for 3 minutes or until sugar dissolves.
Add frozen peaches and cook, stirring occasionally, for 15 minutes until peaches are soft.
Mix cornstarch with remaining peach juice. Pour into warm peaches and stir until juice is thick. Set aside.
Pre-heat oven to 350ºF. Place 8 ramekins (8-ounce each) on a baking sheet.
Fill each ramekin with 1/4 cup of peach filling.
Slice cobbler dough into 8 slices and place on top of peaches. Top each slice of dough with 1/4 cup of oat topping.
Bake 20 minutes or until golden brown and serve warm (add a scoop of ice cream!).