Combine the finely ground digestive biscuits with the brown sugar and cinnamon.

Add the melted butter and mix until the crumbs are evenly moistened.

Reserve some of the crumb mixture for the topping.

Press the remaining crumbs evenly into the bottom of the serving dish.

Add the peach chunks and granulated sugar to a food processor or blender and process until mostly smooth.

Beat the chilled whipping cream until thick.

Add the sweetened condensed milk and mix gently until combined.

Spread the peach puree evenly over the biscuit base.

Spoon the whipped cream mixture over the peach layer and smooth the surface.

Cover the top with the reserved biscuit crumbs.

Refrigerate until the dessert is well chilled and firm enough to serve.