• Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13x9-inch baking pan and set aside.

For the crust:

• In a medium bowl whisk together sugar, cups flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, then add the water, the dough is ready but is still crumbly . Gently press a little more than half the dough into the prepared pan.

For the peach mixture:

• In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Pour the peach mixture over the crust and spread evenly.
• 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 creamic pan, bake at 350°F degrees for 1 hour to 75 minutes or until lightly browned. If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill before cutting and icing.

To prepare the icing:

• Whisk together the powdered sugar, extract and milk. Drizzle on the bars just before serving.