Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, ensuring enough overhang for easy removal later.

To prepare the crust, process the flour, granulated sugar, and salt in a food processor. Pulse until combined. Gradually add the cold butter cubes and pulse until the mixture resembles coarse meal.

Reserve 1 ½ cups of the crumb mixture for the topping. Press the remaining crumbs firmly into the prepared pan to create an even layer for the crust.

Bake the crust for about 15 minutes or until the edges are slightly browned.

While the crust is baking, prepare the streusel topping by adding brown sugar to the reserved crumb mixture and combining until large clumps form.

For the filling, mix the granulated sugar, flour, cinnamon, and salt in a large bowl. Add the chopped peaches, tossing to coat evenly.

In a separate bowl, combine heavy cream and vanilla extract, stirring this mixture into the peach mixture until well combined.

Pour the peach mixture over the warm crust and sprinkle the streusel topping evenly across the surface.

Bake for approximately 45 minutes, until the juices are bubbling, and the topping is golden brown.

Allow the bars to cool completely on a wire rack, then refrigerate for at least 2 hours to set before cutting into squares.