1. Pre-heat the oven to 400°F

For Peach Layer:

1. Peel fresh peaches and dice them into small cubes and put into a medium sized bowl.
2. Add brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, fresh lemon juice, corn starch.
3. Mix together and set aside while you prepare the other layers.
4. Doing this first will allow to peaches to marinade and become more flavorful.

For Crust Layer:

1. In a Large Mixing Bowl, combine  flour, baking powder, salt, brown sugar, granulated sugar and combine with a whisk.
2. Grate the frozen butter and add it to the flour mixtures, toss with fingers to coat.  Alternatively, cut the butter into small cubes and using a pastry cutter or your hands toss it in the flour and break up the pieces into pea sized lumps.
3. Slowly pour in half of the hot water, being careful not to burn yourself, and mix with your hands.
4. Pour half of the remaining water and mix again.  I find sometimes I need the full amount of water and sometimes I don’t.  You want the dough to combined and smooth, not sticky.
5. Get a 9×13″ pan and line with parchment paper and spray with cooking spray.
6. Press the dough into the bottom of the pan into a flat even layer.
7. Sprinkle 1/2 of the cinnamon sugar mixture over the uncooked dough.
8. Place in the preheated oven for 15 minutes.
9. While cooking prepare the other layers.

For the Streusel Crumb Topping:

1. In a medium sized bowl, combine the oats, flour, brown sugar.
2. Melt the butter in the microwave and pour over the flour mixture.
3. With a fork mix together until combined and forms large clumps. 

Cinnamon Sugar Topping:

1. In a small bowl, combine the granulated sugar, brown sugar and cinnamon and mix with a fork and set aside.

Layering the bars:

1. After the bottom layer is cooked, spoon the peaches over the base layer and spread out evenly.
2. Using your hands, crumble the streusel topping evenly over the peach layer.
3. Then sprinkle the remaining cinnamon sugar topping evenly over the streusel topping.
4. Place back in the oven for 20-25 minutes or until top layer is golden brown.