1-Preheat oven: Preheat oven to 350°F (180°C). Grease or line a 9×13-inch pan with parchment paper, allowing overhang for lifting the bars.

2-To make the crust: combine the all-purpose flour, granulated sugar, and salt in a food processor. Add the cold unsalted butter and pulse until crumbly, resembling coarse meal. Set aside 1 ½ cups for topping. Press the remaining crumb mixture firmly into the pan. Bake for 15 minutes until the edges are slightly browned.

3-For the streusel topping, mix the brown sugar into the reserved crumb mixture until large clumps form.

4-Prepare the filling by mixing the granulated sugar, all-purpose flour, ground cinnamon, and salt in a large bowl. Add the peaches and toss to coat. Stir the heavy cream and vanilla extract in a small bowl, then mix into the peach mixture.

5-Pour the filling over the warm crust and sprinkle the streusel topping evenly on top.

6-Bake for 45 minutes until the juices bubble and the topping is golden brown. Cool on a wire rack.

7-Refrigerate for at least 2 hours to set before cutting into bars.

8-Store the bars in the refrigerator for up to 3 days.