Peach-Pecan Crumble Bars

Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, whisk together flour, sugar, oats, salt, baking powder, and pie spice. Gradually stir in melted butter and vanilla until just combined. Press 1¾ cups (425 grams) crumble mixture evenly into bottom of prepared pan. Stir pecans into remaining crumble.

Bake until edges are golden brown and center is dry, lightly golden, and just set, 15 to 20 minutes. Let cool in pan on a wire rack for at least 30 minutes. Leave oven on.

Spoon Bourbon Spiced Peach Filling onto prepared crust. Sprinkle pecan crumble mixture in large clumps on top of filling, leaving a bit of filling exposed.

Bake until topping is light golden brown and set, 30 to 38 minutes, loosely covering with foil during final 4 minutes of baking to prevent excess browning. Let cool in pan for 30 minutes. Refrigerate in pan, uncovered, for at least 2 hours or up to overnight.

Using excess parchment as handles, remove from pan, and cut into bars. Refrigerate in a airtight container for up to 3 days.

In a medium saucepan, stir together peaches, brown sugar, cornstarch, cinnamon, salt, and nutmeg. Stir in bourbon and vanilla. Cook over medium-high heat, stirring frequently, until peaches are softened and filling is thick and translucent, 12 to 15 minutes. Remove from heat, and let cool completely before using.