Heat oven to 375°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan. Crimp edges.
Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat. Spoon peach mixture into crust-lined pan.
Break cookie dough into coarse crumbs; spoon crumbs evenly over filling.
Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.