• Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 9 x 13-inch baking pan with parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.

Make the crust/topping:

• In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined.
• Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs.
• Remove 1 1/2 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
• Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.

Make the filling:

• Whisk the egg and sugar together until smooth and creamy.
• Add the flour and salt. Whisk until combined.
• Fold in the peaches.
• Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
• Bake for 35 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
• Once chilled, lift with the parchment paper out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.

Make the vanilla icing:

• Using a fork or spoon, whisk/stir the confectioners’ sugar, cream, and vanilla extract together until smooth.
• Add another Tablespoon of milk to thin out if needed.
• Drizzle over each square.
• Leftovers keep well in the refrigerator for up to 5 days.