Step 1

Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.

Step 2

In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.

Step 3

Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together.

Step 4

Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).

Step 5

Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator.

Step 6

Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.

Step 7

Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.

Step 8

Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.

Step 9

Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling.

Step 10

Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.

Step 11

Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!