Instructions

• Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Spray with nonstick spray or grease with butter. Set aside.
• In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter until it reaches coarse crumbs. Remove ¾ cup of this mixture to mix with pecans for topping.
• Press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
• Whisk the egg and sugar together until smooth. Add the flour and salt. Fold in the peaches. Pour the filling over the hot crust and sprinkle with reserved oat/pecan mixture.
• Bake for 30-32 minutes or until golden brown on top. Cool in the pan on a wire rack for 30 minutes. Chill in the refrigerator for 2 hours.
• Lift the foil out of the pan using the overhang and cut into squares. Use a sharp knife for neat squares.
• To make the vanilla icing, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over each square.
• Leftovers keep well in the refrigerator for up to 5 days.