Preheat the oven to 180°C and grease and line a 20cm square tin with baking paper.

Melt the butter in a small saucepan and continue to cook over medium-low heat, swirling often, until it turns a golden brown colour and smells toasted (see Tips). Immediately pour into a heatproof bowl to stop the cooking process and whisk in the cinnamon. Set aside to cool slightly.

Place the MiniMakes sugar (sachet 1) and cookie mix (sachet 2) in a large bowl with the oats and stir to combine. Add the brown butter and stir to form a crumbly mixture. Lots of water evaporates from butter when you brown it, so if your mixture looks a little dry, add in an extra dribble of melted butter to bring it together – the dough should hold its shape if you squeeze it in your hand.

Firmly press two-thirds of the crumble mixture into the base of the prepared tin and bake for 10-15 minutes. Place the remaining mix in the fridge until ready to use.

Drain the peaches well and toss with the cornflour until evenly coated. Place the peach mixture on top of the parcooked base and gently press into a thick, even layer. Sprinkle the remaining crumble mixture on top until the peaches are nicely covered.

Bake for 30-35 mins until golden and the peach filling is bubbling with thick, glossy bubbles. Allow to cool completely, then remove from the tin and slice into bars. Combine the icing sugar with enough milk to form a smooth, thick glaze and drizzle over the cooled bars when ready to serve.

Tips: For more in-depth instructions on brown butter, have a look at our Top Tips post. You can also use 130g plain melted butter in this recipe instead if you don’t have the time or patience for browning.

For a delicious dessert, prepare this recipe in an ovenproof ceramic dish and serve warm, straight out of the dish, with scoops of ice cream.