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1
For the streusel:
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In a small bowl combine all of the streusel ingredients. Run the mixture through your fingers until it forms a crumbly mixture, about the size of small peas. Keep in fridge until ready to use.
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3
For the crust:
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Preheat the oven to 375 F. Line a 9x13-inch baking pan with parchment paper, or foil. (If using foil, spray or butter it lightly.) Set pan aside.
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In a medium-size bowl, whisk together the sugar, cinnamon, baking powder, salt, vanilla and flour. Add the cold pieces of butter and the egg. Using a pastry cutter or 2 knives, cut the butter and egg into the dry ingredients until evenly incorporated (I used the hand mixer to do this step). You will be left with a crumbly mixture. Press the dough into the bottom of the prepared pan.
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6
For the peach filling:
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Put the peaches in a medium sized bowl. Pour the lemon juice, vanilla, flour, sugar, salt, and cinnamon over the peaches and toss until the peaches are fully coated. Pour the peach mixture evenly over the crust and sprinkle on the streusel topping.
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8
Bake for 45-55 minutes or until golden brown. You can test with the toothpick method but keep in mind the peach filling will still be wet. When it's done, remove the pan from the oven and place it on a cooling rack. Cool completely before slicing into bars. Enjoy!
