• ***Do NOT thaw peaches***
• Preheat the oven to 350.
• Spray a 13 by 9 inch cake pan with Pam
• Measure peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes.
• Then sprinkle with lemon juice and toss.
• In another smaller bowl combine white sugar, salt, flour, and cinnamon.
• Mix them together with a fork until they're evenly combined.
• Pour dry mixture over the peaches and toss them (your hands are best).
• Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you've prepared. Sprinkle any dry mixture left in the bowl on the top of the peaches in the pan.
• Melt the butter. Drizzle it over the peaches.
• Then cover the cake pan tightly with foil.
• Bake the peach mixture at 350 for 40 minutes.
• Take it out of the oven and set it on a heat-proof surface, but DO NOT turn off the oven.

For the crust

• Combine the flour, sugar, baking powder, cinnamon and salt in a smaller bowl you used earlier.
• Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal.
• Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but it'll smell a whole lot better). You can also do this with a food processor with chilled butter.
• Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you'll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your clean finger. Dab on the topping until the whole pan is polka dotted. (Will spread out when baking).
• Bake at 350 degrees, uncovered, for an additional 50 minutes.