Preheat your oven to 375 deg F. With butter or oil blotted onto a paper towel, rub a 8x8x2 inch cake pan, then line it with parchment paper; allow about 2 inches to hang over each side and butter the parchment.

To make the crust, cream sugar and butter in a mixing bowl until light and fluffy. Add the flour and salt and beat well until clumps begin to form, but do not hold together entirely. In the bottom of your cake pan, press 2 1/2 cups of the flour mixture in until it comes up about an inch on the sides of the pan.

For the filling, use a large bowl to combine peaches, sugar, flour, lemon juice and salt. Pour into the cake pan.

Using your fingers, crumble the remaining flour mixture and evenly distribute on top of the filling.

Bake for about an hour, or until the crust is golden and filling is bubbling. If you notice that it is browning too quickly, create a tent using aluminium foil. Cool for 20 minutes before removing from the pan to cool on a wire rack. Once cooled, cut into 2 inch squares.