Step 1

Preheat oven to 350°F. Place a large strainer or fine mesh sieve over a bowl and drain the canned peaches. Stir the peaches several times to ensure that the excess liquid has drained out. Discard the liquid.

Step 2

Add the peaches to a large bowl and stir in the sugar, flour, and lemon zest. Scoop the mixture into an 8x8 baking dish and spread into an even layer.

Step 3

In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.

Step 4

Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the peaches. Bake for 35-40 minutes, until the peaches are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 20 minutes; the juices will thicken up as it cools.