Combine the flour and butter into a medium sized bowl. Use a pastry cutter to work the butter into the flour. You can also use a fork. You want to keep pressing and working it until it resembles fine crumbs.
Now add the brown sugar, baking soda and the salt. Mix well.
Add the heavy cream and mix until smooth. It almost looks like pancake batter. You can cut back to ½ cup heavy cream if you want a more crumbly cobbler topping. I went for a puffy version.
Now take spoonfuls of the dough and drop them randomly over the peach mixture.
You can sprinkle more cinnamon and nutmeg over top if you like. I typically always add more.
Place on indirect heat on your grill. What this means is you want half your burners on and half your burners off. Place the cobblers over top of the burners that are off. This will bake the cobblers just like an oven does without burning them. Do not put them over direct heat. The bottom will burn.
Cook for about 30 to 40 minutes, depending on how accurate your grill is.
They are done when the mixture starts to bubble up the sides and the top is golden brown.