I had to add peach schnapps to this recipe. HAD to.
2 3/4 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup cold, unsalted butter
1 large egg
3 peaches, peeled and sliced into small chunks or thin slices
Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly. (Erika's Extras: This process took me 20 minutes.)
Set it in the freezer until solid (about 30 minutes).
Preheat the oven to 375°F (190°C).
Butter a 9×13 inch pan, or spray it with a nonstick spray.
Soak cut up peaches in peach schnapps (enough to cover the peaches).
In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork, or your fingertips and blend the solidified brown butter and egg into the flour mixture. It will become crumbly.
Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly.
Tile peach slices over crumb base in a single layer. Feel free to use some of the peach schnapps on this layer, but just a little bit of the leftover liquid.
Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30-45 minutes, until top is slightly brown and you can see a little color around the edges.
Cool in pan before cutting into squares.
Bake well and prosper!