1. Preheat the oven to 375° F. Butter an 8-inch x 8-inch baking dish, preferably heatproof glass, and set aside.
2. Place the peaches in a large bowl. In a small bowl, combine the Monk Fruit In The Raw Bakers Bag, sugar, cinnamon, and salt. Add the mixture to the peaches, and toss to coat them. Add the lemon juice and toss again. Transfer the fruit to the prepared baking dish.
3. In a medium bowl, whisk the flour, Monk Fruit In The Raw Bakers Bag, sugar, baking powder, and salt together. Cut the butter into 16 pieces and sprinkle the butter over the dry ingredients. Using a pastry cutter, fork, or your fingertips, Work the butter with the flour mixture until it resembles barely moist sand, 3-4 minutes. Or, you can pulse the dry ingredients in a food processor to combine them, add the butter, and pulse until the mixture resembles coarse meal, 8-10 times, and turn the mixture into a mixing bowl. Add the buttermilk and using a fork, mix just until the ingredients form a soft, sticky dough. Do not overmix. Drop the dough by the scant quarter-cup into 9 dollops over the fruit. With your fingers, pat it to mostly cover the peaches, leaving some fruit exposed. Sprinkle the Sugar In The Raw® over the topping.
4. Bake the cobbler in the center of the oven for 40 minutes, or until the topping is deep gold and nicely browned on top. Let the cobbler sit for 30 minutes, or cool to room temperature, before serving.