Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.

Prepare the crust: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt until a crumbly dough forms.

Press about two-thirds (2/3) of the dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third (1/3) of the dough for the topping.

Prepare the filling: In a medium bowl, gently toss the drained peaches with brown sugar, cornstarch, vanilla extract, and cinnamon until evenly coated. Spread the peach mixture over the prepared crust layer.

Create the topping: Take the reserved dough and crumble it evenly over the peach filling layer using your fingers or a fork.

Bake for 30 to 35 minutes, or until the edges of the topping are golden brown and the filling is bubbling slightly.

Allow the bars to cool completely in the pan on a wire rack (this is crucial for clean slicing), about 1 to 2 hours. Once cool, lift using the parchment paper overhang and cut into 16 equal bars.