Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.

Place the drained peaches in a mixing bowl and mash them until only small pieces remain. Transfer the peaches to a small saucepan and stir in the lemon juice and granulated sugar. Cook over medium heat for about 15 minutes, stirring occasionally, until the peaches soften and the mixture thickens to a syrupy consistency.

Meanwhile, melt the butter in a medium saucepan over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from the heat and let cool slightly.

In a large mixing bowl, whisk together the browned butter, brown sugar, cinnamon, nutmeg, and salt. Stir in the flour until a crumbly dough forms.

Press about three-quarters of the crumb mixture firmly into the bottom of the prepared baking dish to form an even crust.

Remove the peach filling from the heat and stir in the cinnamon and nutmeg.

Spread the peach filling evenly over the crust.

Sprinkle the remaining crumb mixture evenly over the peach filling.

Bake for about 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

Allow the bars to cool in the pan for at least 30 minutes. Lift them out using the parchment paper and cut into 9 squares before serving.