Preheat the oven to 350 degrees. Grease a 2 quart casserole dish and set aside.

In a large bowl, combine the peaches, light brown sugar, 1/4 cup granulated sugar, corn starch, lemon juice, cinnamon, and vanilla extract. Pour into the greased casserole dish.

In a medium bowl, whisk together the flour, remaining 1 1/2 cups granulated sugar, melted butter, and salt until a crumbly dough forms.

Using your hands, scoop up golf ball sized portions of the cobbler dough and press into disks. If the dough does not stick together, mix in a bit of water (1 tablespoon at a time).

Arrange the disks of cobbler dough on top of the peaches in an overlapping cobblestone design.

Top with the chilled cubed butter.

Bake for 45 minutes, or until the cobbler begins to turn golden brown.

Let the peach cobbler rest for at least 10 minutes (1 hour is preferred) before serving.

Can be served warm or at room temperature.