Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to an 8x8 inch baking dish, reserving six slices for garnish. (13x9 inch if doubling) Add 1/4cup brown sugar and 1/4 teaspoon cinnamon to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon, 1 pinch salt, and the remaining 1/4cup brown sugar and mix well.
Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!