Preheat the oven to 350F. Grease a rectangular baking dish (about 9’x13’’) with a little oil.
Melt the butter and set aside to cool a bit.
Pit and slice the peaches. If you prefer them peeled, follow the procedure I have described earlier and blanch them before peeling.
Place the peach slices in the pan and cover with brown sugar. Give a quick stir.
Add the flour, butter, sugar, vanilla, baking powder and salt to a bowl. Mix together until the dough begins to come together. It should look like a cookie dough.
Scoop this mixture over the peaches in the pan. Spread it with a spatula or even with your fingers. As I said, the cobbler is not meant to look perfect. Just to taste to perfection.
Transfer the pan to the oven and bake for about 30 minutes.
Meanwhile, mix the sugar for the topping with cinnamon.
After half an hour, the dessert should be bubbly and juicy.
Sprinkle the sugar-cinnamon mixture. Bake for another 5-10 minutes, until the sugar melts a bit. The crust should be golden-brown by the end of cooking time.
If (and only if) that is possible, try to wait for about 30 minutes before serving the cobbler. The peach sauce will thicken a bit and it will taste great along with the vanilla ice cream. But only if that is possible and your mouth doesn’t water too much.