In a heavy saucepan, combine a 28oz can of peaches (undrained), 1/2 cup of sugar, 1/2 cup of light brown sugar, 2 tsp ground cinnamon, and 1/2 cup of water and bring to a boil. Reduce heat and add 3/4 cup of Crown Royal Peach whiskey to the mixture and let simmer for about 10 minutes.
In a separate bowl combine 3/4 cup of cold water and a heaping tbsp of cornstarch to form a slurry add to the peach mixture and return to a boil.
In another mixing bowl, combine 1 cup of sugar, 1/2 cup of light brown sugar, 2 tsp of vanilla extract, 1 1/2 cups of self-rising flour (preferably White Lily), and enough milk to make a thin batter. Whisk with a wire whisk.
Pour hot peaches into a casserole dish with melted butter and then pour the batter mixture on top.
Combine 2 tbsp of sugar, 2 tsp of cinnamon, and 1/4 tsp of nutmeg and sprinkle on top.
Bake for 30 minutes until golden brown.