Preheat oven to 375°F. Grease a 9x13 inch baking pan and set aside.

In a large bowl, whisk together 3 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.

Cut in 1 cup cold cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized pieces.

Beat in 1 egg and 1 teaspoon vanilla extract until dough comes together. It should hold when pressed but still look crumbly.

Press about two-thirds of dough mixture firmly into bottom of prepared pan to create base crust.

In a separate bowl, toss 5 cups diced peaches with 1 tablespoon lemon juice and 1 teaspoon almond extract.

Mix together 1/2 cup sugar, 1 tablespoon cornstarch, and 1/2 teaspoon cinnamon. Sprinkle over peaches and toss to coat evenly.

Pour peach mixture over crust and spread into even layer.

Squeeze remaining dough into small clumps with your hands. Scatter over peaches, covering most of surface but leaving some fruit peeking through.

Bake for 35-45 minutes until topping is golden brown and filling is bubbling around edges.

Cool completely in pan for at least 1 hour before slicing into 24 bars.