Preheat the oven to 350°.
Add the sliced fresh peaches, water, vanilla, and 1 cup of sugar to a saucepot and cook over medium heat for 7 to 9 minutes or until the peaches are soft. Stir occasionally to ensure ingredients are mixed in. Set aside.
In a large bowl mix together the flour, baking powder, salt, milk and remaining 2 cups of sugar just until combined, do not over mix.
Pour the melted butter to the bottom of a 13x9 casserole dish or divide between two 8” cast iron skillets. Strain the peaches and add them to the pan/s but reserve a ½ cup to pour over the top later.
Next, add in the blueberries and then pour the batter right on top of the fruit. Sprinkle on the almond meal and bake at 350° for 35-40 minutes or until it is browned on top and cooked throughout.
While the peach cobbler is baking add the heavy cream, powdered sugar, honey and vanilla to a whipped cream canister, stir and screw on the CO2 cartridge. Set aside.
To Plate: Serve the peach cobbler with vanilla ice cream, leftover cooked down fresh peaches, extra fresh blueberries, whipped cream, mint garnish, and some more almond meal.