• Preheat your oven to 350 degrees
• Prepare a 9" square or 7"x11" deep baking dish by spraying generously with non-stick baking spray and lining the dish with parchment paper leaving a few inches of excess hanging over the sides of the pan (see photos above)

Prepare the shortbread crust...

• In a large bowl, combine 1 1/3 cups of all purpose flour with 2/3 cup of confectioners sugar and 1/4 teaspoon of salt
• Add 10 tablespoons of melted butter and mix until fully combined 
• Gently press the mixture into the prepared baking dish and bake in a 350 degree oven for 12 minutes or until lightly golden around the edges
• Transfer to a cooling rack to cool while you prepare the remaining layers

Prepare the peaches...

• Peel and slice 5 large peaches and place them into a large bowl 
• Drain excess peach juice from the bottom of the bowl and add 1/2 cup of brown sugar, 1/4 cup of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt 
• Mix until the peaches are all generously coated

Prepare the crumb topping...

• Combine 1 1/4 cups of all purpose flour with 2/3 cups of brown sugar, 1 teaspoon of vanilla extract and 1/4 teaspoon of salt
• Add 8 tablespoons of melted butter and mix until a loose crumb forms

Assemble the layers...

• Evenly spread the peaches over the cooled shortbread base 
• Sprinkle the crumb topping evenly over the peaches 
• Bake for 45-55 minutes or until the crumb topping is golden brown 
• Transfer the baking dish to a cooling rack and allow to cool fully before glazing

Prepare the glaze...

• Add a cup of sifted confectioners sugar into a bowl with 1 teaspoon of vanilla extract an a pinch of salt 
• Add enough heavy cream to create a smooth, drizzlable consistency (about 1-2 tablespoons)
• Transfer the fully cooled bars onto a cutting board, cut into slices and drizzle with vanilla glaze