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.
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.
Store leftovers in an airtight container in the refrigerator for best results.