1cup(227g)unsalted buttercold, cut into 1-inch cubes, 2 sticks
1egglightly beaten
For the filling:
5cups(770g)peachespeeled, sliced, and diced, about 6 peaches
2tablespoonlemon juice
¾cup(150g)granulated sugar
½cup(63g)all-purpose flour
¼teaspoonsalt
½teaspoonground cinnamon
¼teaspoonground nutmeg
Instructions
Preheat oven to 375 °F (191 °C). Line the bottom of a 9x13" pan with parchment paper. Set aside.
In a medium bowl whisk together flour, sugar, powder, and salt. Using a pastry blender, cut the butter into the dough until it looks like pea-sized crumbs. Add the egg and continue to cut the egg and butter into the flour. The dough should be crumbly.
Press half the dough into the bottom of the 9x13" pan and set the rest of the dough aside.
In a large bowl gently toss peaches, lemon juice, and sugar together. In a small bowl, whisk together flour, salt, cinnamon, and nutmeg, then pour on top of the peaches and toss together until just incorporated.
Pour the peach mixture on top of the flour mixture in the 9x13" pan. Crumble the remaining dough on top of the peach mixture.
Bake for 45 minutes, or until top is golden brown. I had to use the broiler for 5 minutes after the 45 minutes of baking to get the top to the brown color I wanted. You can choose to do the same, but just watch it carefully!
Cool completely then cut into squares.
Wrap the pan tightly with foil then keep in the fridge for up to a week.