Preheat oven to 350°F. Grease a 9-inch square tin or baking dish and line with parchment paper. You can also grease the parchment to further prevent sticking.

In a small saucepan, melt the butter over medium-low heat. Cook the butter, stirring and scraping the bottom occasionally, until it begins to bubble and pop. Continue cooking until it starts foaming and you can see dark brown flecks swimming in the butter when you stir. You’ll know it’s done browning when you no longer hear bubbling and popping — as that’s when all the water has been cooked off. Remove from the heat and set aside to cool slightly.

Slice each peach into 8 segments, then cut each segment into half-inch pieces.

In a medium mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt, breaking up any lumps you see.

Pour the browned butter into the dry ingredients. Using a rubber spatula, gently mix them together until they form a crumbly dough.

Dump about 1/2-2/3 of the crumble mixture into the bottom of the tin. Using an offset spatula or the bottom of a measuring cup, press the dough into the tin, completely covering the bottom in an even layer.

Give the peach mixture one last stir and pour it onto the base layer. Spread it out evenly.

Crumble the remaining topping over the peaches.

Bake on the middle rack for about 50-60 minutes or until the topping is turning golden brown and the filling is bubbling in the center of the tin.

Transfer to a wire rack to cool completely, then chill in the fridge for about 1 hour.

Run a knife along the sides of the tin to loosen the bars. Lift the bars out using the parchment paper and transfer to a cutting board. Cut into 16 bars and serve — or store in an airtight container in the refrigerator.