1-Preheat your oven to 350°F if using a glass or dark metal pan, or 375°F if using a light metal pan. Lightly grease or spray a 13×9-inch baking pan to prevent sticking.

2-In a medium bowl, whisk together 1 cup granulated sugar (222g), 3 cups all-purpose flour (378g), 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon ground cinnamon. Using a pastry cutter, blend in 1 cup unsalted cold butter cut into cubes (8oz or 226g) until the mixture resembles coarse sand. Add 1 large egg, lightly beaten, and mix until the dough starts to hold together but remains crumbly. Gently press a little more than half the dough into the prepared pan.

3-In a separate bowl, whisk together ½ cup granulated sugar (110g), 1 tablespoon cornstarch, and ¼ teaspoon ground cinnamon. Add 5 large peaches, peeled and diced (about 4 to 5 cups), and toss to combine. Drizzle 1 teaspoon fresh lemon juice over the peaches and toss to coat. Spread the peach mixture evenly over the crust.

4-Press the remaining dough with your hands to form clumps and scatter it over the peach layer, leaving some peaches visible for that fresh, fruity peek.

5-Bake at 350°F for glass or dark pans for 50-55 minutes, or at 375°F for light metal pans for 40-45 minutes, until lightly browned. Cool completely and chill before cutting and icing.

6-For the icing, whisk together 1 cup powdered sugar (115g), ¼ teaspoon almond extract, and 1 tablespoon milk (adjust as needed). Drizzle over the bars before serving to add a sweet finishing touch.