• Place a sieve over a large mixing bowl. Pour both cans of peaches over the sieve. Keep the juice in the bowl and peach slices in the sieve.
• Preheat oven to 350°F (180°C). Lightly grease a 9-inch x 9-inch baking dish with cooking spray.
• Place the peach slices evenly in the baking dish and sprinkle on top the cinnamon, brown sugar, vanilla extract, cornstarch, and 1/4 cup of the peach juice from the mixing bowl.
• Stir to bring the ingredients together and coat the peach slices evenly with the mixture. Keep an even layer of peach in the pan for the best results.
• In another large mixing bowl, add dry cake mix, melted butter, and 3/4 cup of peach juice from the previous bowl in step 1. Whisk until the batter is smooth.
• Pour the cake batter all over the peaches.
• Bake at 350°F (180°C) for 35-40 minutes or until golden brown on top.
• Cool down for at least 30 minutes in the baking dish, at room temperature to avoid a soggy cobbler.

Storage

• Foil the cooled pan and store up to 4 days in the fridge.