In a medium saucepan over medium heat, combine diced peaches, brown sugar, and cornstarch. Stir for 5-7 minutes until thickened. Cool the peach compote.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix together flour, brown sugar, cinnamon, and melted butter until crumbly. Refrigerate for 10 minutes, then bake for 5 minutes.

In a mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

Melt unsalted butter, add sugars, whisk until creamy. Beat in the egg and vanilla.

Fold the dry mixture into the wet mixture until just combined.

Using a large cookie scoop, place dollops on the baking sheet, spaced 2 inches apart.

Bake for 11-12 minutes until edges are set and slightly golden.

Whisk cream cheese, powdered sugar, cinnamon, and vanilla until smooth. Transfer to a piping bag.

Create indentations in the cooled cookies, fill with peach compote, swirl with frosting, and sprinkle with crumble topping.