• Preheat oven to 350°F. Lightly grease or spray a 13x9-inch baking pan and set aside.

Crust & Crumble

• In a medium bowl stir together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Mix in 1 - 2 Tbsp of milk or milk alternative (oat, almond, etc.) Until dough holds together when pressed.
• Gently press a little more than half the dough into the prepared pan.
• Reserve the other part of the dough for the crumble topping.

Filling

• In a large mixing bowl mix together the sugar, cornstarch, cinnamon, and peaches. Toss to combine. Drizzle the lemon juice over the peaches and toss to coat.
• Pour the peach mixture over the crust and spread evenly.

Topping & Bake

• Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.
• If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned. Cool completely then chill before cutting or enjoy warm like a cobbler.