Peach-Pecan Crumble Bars

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

In a large bowl, whisk together the flour, sugar, oats, salt, baking powder, and cake spices. Gradually add the melted butter and vanilla until well combined. Press 1 ¾ cups (425 grams) crumb mixture evenly into bottom of prepared pan. Stir pecans into remaining crumble.

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

Pour bourbon spiced peach filling over prepared crust. Sprinkle the pecan crumble mixture in large dollops over the filling, leaving some of the filling exposed.

Bake until topping is lightly browned and set, 30 to 38 minutes, covering loosely with foil during the last 4 minutes of baking to prevent excessive browning. Leave to cool in the pan for 30 minutes. Refrigerate in a pan, uncovered, for at least 2 hours or up to overnight.

Using the excess parchment as handles, remove from the pan and cut into bars. Store in an airtight container in the refrigerator for up to 3 days.

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