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Preheat the oven to Take a medium size bowl and add in the whole wheat flour. To this, add the granulated sugar, baking powder and a pinch of salt. Mix this to combine. Next, add 2 sticks of COLD salted butter diced into chunks.
Using either a pastry cutter or your hands “cut” the butter into the flour mixture. This basically requires you constantly mixing/kneading it, making sure the butter is incorporated thoroughly and evenly in the flour.
Once it has a “pea” like coarse crumble consistency, gently fold into a lightly beaten egg using your hands! This will make sure that the crust thickens and doesn't fall apart.
Next, grease a 9x13 baking dish. To the bottom, add about ⅔ of the crust mixture. Firmly press it down to form the crust. Set this aside.
Dice the peaches into small bite size pieces. Add these peaches to a fresh bowl and also add ½ cup of whole wheat flour, the turbinado sugar (you can use normal, I just prefer the texture of turbinado!), lemon juice, salt and cinnamon! Mix this all together and put this directly on top of your crust.
Lastly, use the last ⅓ of your crust mixture and sprinkle it on top of the peaches! Feel free to gently press it into the peaches to make sure it sets. Bake for 45 minutes or until the top turns a golden brown.
Let bars cool completely before you cut into them. This yields 9 large bars. Enjoy with a scoop of ice cream or plain!