1. Preheat oven to 350F. Line a 9-inch springform pan with a piece of parchment paper on the bottom, or spray a 9-inch round cake pan with nonstick spray. The springform pan makes it a bit easier to cut the slices and serve. You can also bake this in an 8×8 inch pan if desired. Spray the pan with nonstick spray.

2. Make the peach layer. In a medium sized saucepan, add peaches, lemon juice, sugar, cinnamon and the cornstarch whisked together with the water.

Cook over medium heat, stirring constantly until mixture is thickened and sugar is dissolved.

Pour peach filling onto rimmed plate or into a shallow bowl and place in refrigerator until ready to use.

3. Make the crumble topping. In a large bowl, add flour, sugar and cinnamon. Use a fork to mix ingredients together. Add softened butter and claw/mix the ingredients together until small, pea sized morsels remain. Place in freezer until ready to use.

4. Make the cake. In a large bowl, add sugar, butter, Greek yogurt, milk, egg and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder and salt and mix just until combined.

5. Pour batter into prepared pan. Add cooled peach filling on top, then top with crumble topping.

6. Bake in preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to fully cool on a wire cooling rack before slicing, otherwise the slices will fall apart.

7. Make the icing. Before slicing, whisk together powdered sugar and heavy cream or milk. Drizzle over cake. Serve and enjoy!